(Zhangguying You Dou Fu)

SERVES 4

Deep-fried tofu puffs come in many shapes and sizes. In this dish, the puffs are sliced open to ru wei, "let the flavors enter".

3 tbsp. peanut oil
3 cloves garlic, thinly sliced
1  2" piece ginger, peeled and thinly sliced crosswise
2 cups Chicken Stock
1 tsp. dark soy sauce
1⁄2 lb. deep-fried tofu puffs, cut into slices about
   1" wide and 1⁄2" thick
1 long fresh red chile, such as holland, stemmed
   and thinly sliced
7 Chinese chives or scallions, green parts only,
   trimmed and cut into 2" pieces
1 tsp. cornstarch mixed with 2 tsp. cold water

1. Heat oil in a wok over medium-high heat. Add garlic and ginger and stir-fry until fragrant, about 1 minute. Add stock and bring to a boil. Add soy sauce and tofu, reduce heat to medium, and simmer to allow flavors to develop and liquid to thicken slightly, 6–8 minutes. Add chiles and chives, toss to combine, and cook for 30 seconds. Add cornstarch mixture and toss gently until sauce has thickened, about 30 seconds. Transfer to a large shallow bowl.