(Xiang Gan Zi Chao La Rou)

We based this recipe on one from author Dunlop’s Revolutionary Chinese Cookbook: Recipes from Hunan Province, (W. W. Norton, 2007). If you can’t find smoked tofu, flavored tofu makes a good substitute.

Yield: serves 4


  • 1 (7″ ) piece smoked Chinese bacon (about 1⁄4 lb.), rind removed and discarded
  • 2 Tbsp. peanut oil
  • 34 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


  1. 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.
  2. 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.