Bear Claw Tofu 熊掌豆腐 is a Sichuan province dish. This dish has been re-invented in so many versions but generally the ingredients includes pork, meat broth and spicy fermented bean sauce called douban豆瓣. It is given such a name because traditionally, the tofu is sliced after cook such that its shape resembles claws when cooked.
A coworker recently introduced me to her version of “Bear Claw Tofu”熊掌豆腐 at an office potluck, which is hundred percent vegetarian. It was quite a hit with everyone including myself so I decided to ask for her recipe and tested it a few times myself.
This version is savory with a little tangy flavor from the tomato ketchup. It’s easy to prepare with the exception of pan frying the tofu blocks on both side. Beyond that, the sauce was very easy to prepare and mixing it into the cooked tofu and other ingredients was a breeze.