Name: Spicy Simmered Tofu
Yield: Serves 4 as a main dish with rice
Cuisine: China
Ingredients: ½ cup chicken stock or vegetarian stock, preferably unsalted; ¼ pound boneless pork, trimmed of fat and thinly sliced (optional); 3 tablespoons soy sauce; 1 tablespoon minced ginger; 4 cloves garlic, minced; 2 tablespoons peanut oil or vegetable oil; About 1 pound squares fresh tofu; 1 tablespoon cornstarch, dissolved in 1 tablespoon cold water; 3 scallions, cut into 1½-inch lengths; ½ teaspoon salt, or to taste

Preparation info

Serves
4
as a main dish with rice

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

There are many different versions of spicy hot simmered tofu in the regional cuisines of Sichuan, Hunan, and parts of South China. The soft silky texture of the tofu together with the thick, spicy hot sauce is an unbeatable combination.

This particular version is a regular in our house. Not only is it easy to make, but also, because it is slowly simmered, it can wait to be served while other stir-fried dishes are prepared. Though it is most often made with a little pork, it is equal