Down-Home Hunan Tofu


Preparation info
  • Serves


    as a main dish .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

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.

  • This is an easy