Entree: China – Hunan – 湖南辣豆腐 ➤ Húnán là dòufu (Spicy braised tofu in a fiery Hunan chili-garlic sauce with aromatics)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- 1 lb (454 g) firm tofu, drained and cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) ground pork (optional)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) Pixian doubanjiang (fermented broad bean-chili paste)
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 ml) sugar
- 2 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 6–8 dried red chilies
- 1 small red bell pepper, sliced
- 4 scallions, white and green parts separated and sliced
- 1/2 cup (120 ml) chicken or vegetable stock
- 1 tbsp (8 g) cornstarch mixed with 3 tbsp (45 ml) water
- 1 tsp (5 ml) toasted sesame oil
- 1/4 tsp (1.25 ml) ground white pepper
- Salt to taste

Instructions

1. Press the tofu for 20–30 minutes to remove excess water, then cut into 1-inch cubes. If using ground pork, season lightly with a pinch of salt and set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a wok or large skillet over medium-high heat. Add the drained tofu and pan-fry until golden on several sides, working in batches if necessary. Remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pan. If using pork, brown it briefly until just cooked through. Add dried chilies, garlic and ginger and stir-fry about 30 seconds until fragrant, taking care not to burn.
4. Stir in Pixian doubanjiang and cook 1 minute to bloom the paste. Add sliced bell pepper and the white parts of the scallions and cook 1–2 minutes until softened.
5. Return tofu (and any juices) to the pan. Add Shaoxing wine, light soy sauce, sugar, stock, and ground white pepper. Bring to a simmer, reduce heat to medium-low, cover and braise gently 6–8 minutes so flavors meld.
6. Stir the cornstarch slurry to recombine and add it to the pan, stirring until sauce thickens and coats the tofu. Finish with sesame oil and the green parts of the scallions. Adjust salt to taste and serve hot with steamed rice.