📝 About This Recipe
Hailing from the heart of Hunan province, this dish is a masterclass in the 'Gan La' (Dry and Spicy) flavor profile that defines Xiang cuisine. Featuring firm, pressed dried tofu that mimics the texture of meat, it is flash-seared with aromatic aromatics and a generous amount of fresh chilies. This is a bold, rustic, and deeply satisfying dish that offers a smoky complexity and an addictive heat that lingers beautifully on the palate.
🥗 Ingredients
Main Ingredients
- 400 grams Pressed Dried Tofu (Doufu Gan) (sliced into thin 2-inch long matchsticks)
- 100 grams Pork Belly (thinly sliced; optional but adds authentic richness)
- 4-5 pieces Fresh Long Green Chilies (sliced diagonally)
- 3-5 pieces Fresh Red Thai Bird's Eye Chilies (finely chopped for intense heat)
- 3 stalks Garlic Sprouts or Scallions (cut into 2-inch segments)
Aromatics
- 4 cloves Garlic (thinly sliced)
- 1 inch Ginger (peeled and julienned)
- 1 tablespoon Fermented Black Beans (Douchi) (rinsed and lightly mashed)
The Seasoning Sauce
- 1.5 tablespoons Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 tablespoon Shaoxing Rice Wine
- 1/2 teaspoon Sugar (to balance the heat)
- 1/2 teaspoon Toasted Sesame Oil
- 2-3 tablespoons Vegetable Oil (for stir-frying)
👨🍳 Instructions
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1
Prepare the dried tofu by slicing the blocks into thin, uniform matchsticks. This ensures even cooking and a better surface area for the sauce to cling to.
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2
In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, and sugar until the sugar is dissolved. Set aside.
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3
Heat a wok over high heat until it begins to smoke slightly. Add 1 tablespoon of oil and swirl to coat the surface.
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4
Add the sliced pork belly (if using) and stir-fry until the fat renders out and the edges become golden and crispy, about 2-3 minutes.
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5
Add the sliced dried tofu to the wok. Stir-fry for 3-4 minutes until the tofu edges are slightly blistered and have absorbed the pork fat. Remove tofu and pork from the wok and set aside.
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6
Wipe the wok clean if necessary, then add another tablespoon of oil. Lower heat to medium-high.
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7
Add the garlic, ginger, and fermented black beans. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
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8
Toss in the green chilies and red Thai chilies. Stir-fry for 1 minute until the skins of the chilies just begin to soften.
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9
Return the tofu and pork belly to the wok. Increase heat to high.
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10
Pour the prepared seasoning sauce over the ingredients. Toss vigorously for 1-2 minutes until the liquid has mostly evaporated and the tofu is evenly coated.
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11
Add the garlic sprouts or scallions. Stir-fry for another 30 seconds until they are bright green and just wilted.
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12
Turn off the heat, drizzle with sesame oil, and give it one final toss.
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13
Transfer to a warm plate and serve immediately while the 'Wok Hei' (breath of the wok) is at its peak.
💡 Chef's Tips
Use 'Five-Spice' pressed tofu if available for extra depth of flavor. If you find the dish too dry, add 1-2 tablespoons of water or stock during the final toss to help the sauce emulsify. Don't skimp on the oil; Hunan cuisine is known for being slightly oily, which helps carry the spice and prevents the tofu from becoming rubbery. For a vegetarian version, omit the pork belly and add a splash of mushroom bouillon or extra fermented black beans for umami.
🍽️ Serving Suggestions
Serve with a large bowl of steaming jasmine rice to soak up the spicy oils. Pair with a cold, crisp lager or a chilled Riesling to cut through the heat. A side of smashed cucumber salad (Pai Huang Gua) provides a refreshing, cooling contrast. Works excellently as part of a multi-course Chinese dinner alongside a mild leafy green vegetable like bok choy.