Stir-Fried Smoky Bacon with Smoked Tofu
This dish is a perfect example of tofu's versatility.
Yield: serves 4
- 1 (7" ) piece smoked Chinese bacon (about 1⁄4 lb.), rind removed and discarded
- 2 Tbsp. peanut oil
- 3⁄4 lb. smoked tofu, cut into 1" squares about 1⁄3" thick
- 10 dried chiles, such as árbol, stemmed and seeded, cut into 1⁄2" pieces
- 10 Chinese garlic chives or scallions, green parts only, cut into 1" pieces
- Soy sauce
- Put the bacon into a steamer basket set over a pot of simmering water. Cover and steam until the bacon firms up, about 7 minutes. Transfer the bacon to a plate and let cool. Cut the bacon crosswise into 1⁄3" pieces and set aside.
- Heat the oil in a wok over medium-high heat. Add the bacon and stir-fry until it has just begun to release a little of its fat, about 30 seconds. Add the tofu and stir-fry until it is just golden brown, 2–3 minutes. Push the bacon and the tofu up the sides of the wok as much as you possibly can, forming a space in the bottom of the wok for the oil to pool, add the chiles, and stir-fry them briefly until fragrant, about 30 seconds. Mix the ingredients in the wok together, add the chives and the soy sauce to taste, and stir-fry until the chives are just crisp-tender, about 30 seconds.