Pounded Chili and Fried Tofu Stir-fry is a classic Hunan home-style dish. The fried tofu puffs soak up the spicy, savory sauce, becoming soft and juicy, while the pounded chilies add a charred, mildly spicy kick. Stir-fried over high heat for that “wok hei” flavor—savory with the roasted aroma of chilies. Perfect with steamed rice or noodles.
🌴 Ingredients:
· 300g fried tofu puffs (uniform in size and springy to the touch)
· 4-5 green chilies (thin-skinned for better flavor and heat)
· 2 red chilies (for color)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 1 tsp fermented black beans (about 5g, the soul of the dish)
· 2 stalks green garlic (cut into sections, stems and leaves separated)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 30ml)
· 1 tbsp oyster sauce (about 15g)
· A little dark soy sauce (for color)
· 1 tsp sugar (about 5g, to enhance flavor)
· A pinch of white pepper powder
· Cornstarch slurry, as needed (for thickening)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Fried Tofu
Rinse the fried tofu puffs with water and squeeze out the excess moisture. If they are large, cut them in half to help them absorb the flavor. ⚠️ Note: Make sure to squeeze them dry, or they will release water during stir-frying and ruin the texture. - Pound the Chilies
Remove the stems and seeds from the green chilies and cut them into sections. Heat a pan without oil, add the green chilies, and dry-fry over medium heat. Press them with a spatula until the surface is blistered and slightly softened. Remove and set aside. ⚠️ Note: The pounded chilies are the soul of this dish—the charred “tiger skin” greatly enhances the flavor. - Sauté the Aromatics
Heat oil in a pan. Add the minced ginger, garlic, and fermented black beans, and stir-fry over low heat until fragrant. ⚠️ Note: The fermented black beans are the soul—sautéing them before adding the tofu builds a richer flavor. - Stir-fry the Tofu
Turn to high heat, add the fried tofu puffs, and stir-fry quickly for 1 minute. Add 2 tbsp (30ml) light soy sauce, 1 tbsp (15g) oyster sauce, a little dark soy sauce, and 1 tsp (5g) sugar. Stir-fry to combine. Add enough hot water to reach halfway up the tofu. Bring to a boil, then reduce to medium heat, cover, and simmer for 2-3 minutes to let the tofu absorb the sauce. ⚠️ Note: Always use hot water; cold water will toughen the tofu. - Combine and Stir-fry
Add the pounded green and red chilies and the green garlic stems. Stir-fry over high heat for 30 seconds. Finally, add the green garlic leaves and stir-fry for 20 seconds. Drizzle in the cornstarch slurry and stir-fry quickly until the sauce thickens and coats the tofu. ⚠️ Note: Keep the slurry thin—just enough to coat the tofu. - Season and Serve
Sprinkle with white pepper and add salt to taste. Stir-fry quickly to combine. Turn off the heat and serve hot. The tofu is bursting with juice, and the pounded chilies are charred and savory.
💡 More Delicious Recipes:
If you enjoy this savory and spicy flavor, you should also try my [Mapo Tofu] for another numbing and spicy classic, or my [Home-style Tofu] for a rich, savory alternative.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Squeeze the fried tofu dry to prevent it from releasing water during cooking. Dry-frying the chilies until blistered maximizes the charred flavor. Fermented black beans are the soul—don’t skip them. Use hot water when simmering so the tofu can fully absorb the sauce. Thicken the sauce at the end so it clings to the tofu. Add salt at the very end to keep the tofu from becoming too salty.
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