Hunan Shao La Lajiao Dou Fu

Hunan's vibrant street grill culture extends well beyond meat — firm tofu steaks marinated in a paste of fresh and dried chillies, douchi (fermented black beans), garlic, and Hunan's signature doubanjiang are a frequent sight at evening barbecue stalls in Changsha and Zhuzhou. The result is smoky, fiery, and deeply savoury; as satisfying as any meat from the grill.

Serves: 4

Ingredients

• 600g (1.3 lb) firm tofu (northern style), pressed for 30 minutes and cut into slabs 1.5cm (0.6 inch) thick

Marinade:

• 2 tbsp (30ml) Hunan doubanjiang (or Sichuan doubanjiang)
• 1 tbsp (15g) douchi (fermented black beans), roughly chopped
• 3 garlic cloves, grated
• 1 tsp fresh ginger, grated
• 2 fresh red chillies, finely chopped
• 1 tbsp (15ml) light soy sauce
• 1 tbsp (15ml) sesame oil
• 1 tsp sugar
• 1 tsp Shaoxing wine

Garnish: thinly sliced spring onions, toasted sesame seeds, fresh coriander

Instructions

1. Press the tofu: place slabs between two plates lined with paper towels, weight the top plate, and press for at least 30 minutes. This ensures a firmer texture that will hold on the grill.
2. Combine all marinade ingredients in a shallow dish. Add the tofu slabs and coat well on all sides. Marinate for at least 1 hour at room temperature, or up to 4 hours refrigerated, turning once.
3. Prepare a charcoal grill to medium-high heat, or preheat a gas grill or cast-iron griddle pan to medium-high. Brush the grates or pan well with oil.
4. Grill the tofu slabs for 4–5 minutes per side without moving, until deep char marks form and the surface is slightly crisped. Brush any remaining marinade over the tofu while grilling.
5. For extra smokiness, place a small piece of charcoal (or use a smoking gun) over the finished tofu and cover briefly for 30 seconds.
6. Serve hot, garnished with spring onions, sesame seeds, and fresh coriander.

Cook's Notes: Northern-style firm tofu is essential — silken tofu will fall apart. The pressing step cannot be skipped. For an indoor version, a dry non-stick pan on high heat with a weighted lid produces very good results.