Smoked Tofu Steamed with Black Beans & Chillies

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

I love the taste of this smoked tofu. It’s available in Chinatowns and Asian food stores all around the world. One of my favourite Hunan dishes pairs this, thinly sliced, with thinly sliced pork belly, stir-fried with leek and chilli. Now that is a dish worth travelling for.


  • 250 g (9 oz) smoked tofu
  • a good pinch of chilli flakes
  • 2 tablespoons julienned ginger
  • 1 tablespoon fermented black beans
  • 3 tablespoons peanut oil
  • 3 tablespoons light soy sauce
  • 1 teaspoon caster (superfine) sugar
  • 1 spring onion (scallion), minced
  • a few drops of sesame oil
  • a few drops of chilli oil


Cut the tofu into slices about 1 cm (½ inch) thick and place in a heatproof bowl. Sprinkle the chilli flakes, ginger, black beans, oil, soy sauce and the sugar over the top of the tofu. Place the bowl in a steamer and steam over high heat for 15–20 minutes, until the tofu is heated through and the flavours have mingled.

Place the tofu on a plate, stir the sauce well and spoon over the tofu. Sprinkle over the spring onion and drizzle with the sesame oil and chilli oil.