Hunan Qing Chao Nen Dou Fu

This delicate stir-fried silken tofu is a staple of home cooking in Hunan province, where cooks prize the contrast between crisp aromatics and the yielding, custard-soft curd. A light hand with the wok keeps the tofu intact while a final splash of black vinegar lifts the dish with characteristic Hunanese brightness.

Serves: 4

Ingredients

• 600g (1 lb 5 oz) soft silken tofu, drained and cut into 4cm (1½ in) cubes
• 2 tbsp (30ml) neutral oil
• 4 spring onions, whites sliced, greens reserved
• 3 cloves garlic, thinly sliced
• 1 tbsp (15ml) light soy sauce
• 1 tsp (5ml) Chinkiang black vinegar
• 1 tsp (3g) cornstarch dissolved in 2 tbsp (30ml) water
• ½ tsp (1g) white pepper
• 1 fresh red chilli, thinly sliced
• 1 tsp (5ml) sesame oil
• Salt to taste

Instructions

1. Pat tofu cubes very gently dry with kitchen paper. Do not press — they will break.
2. Heat a wok over high heat until smoking, about 2 minutes. Add neutral oil and swirl to coat.
3. Add spring onion whites, garlic, and chilli. Stir-fry 30 seconds until fragrant.
4. Carefully slide tofu into the wok. Gently shake the wok rather than stirring to avoid breaking the cubes. Cook 2 minutes.
5. Add soy sauce and vinegar around the edge of the wok. Shake again to coat.
6. Pour cornstarch slurry over the tofu and cook 30 seconds until a thin glossy sauce forms.
7. Season with white pepper and salt. Drizzle sesame oil.
8. Transfer to a plate, scatter spring onion greens, and serve immediately with steamed rice.

Cook's Notes: Silken tofu is extremely fragile — use a wide spatula only if absolutely necessary. For a spicier version, add 1 tsp (3g) doubanjiang with the aromatics; note this will make the dish no longer vegetarian-friendly if using a non-vegan brand.