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2–3
as a main dish .Easy
Published 1982
This Hunan-inspired dish of meaty, chili-zested tofu is far more to my liking than its well-known Szechwanese cousin, “Ma-Po Tofu.” In this dish the tiny tofu cubes are first deep-fried to a firm golden brown, so they are resilient and not simply mushy when you bite down on them. The sauce is a spicy conspiracy of garlic, ginger, scallion, and chili, and the bits of meat and diced carrots or string beans contribute color, substance, and crunch.