Spicy firm tofu with garlic stems (Suan tai chao xiang gan) from Every Grain of Rice: Simple Chinese Home Cooking (page 82) by Fuchsia Dunlop

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Notes about this recipe

  • Eat Your Books

    Can substitute spiced tofu for smoked tofu, and a combination of green and red peppers and garlic scapes for garlic scapes.

  • TrishaCP on June 20, 2024

    We really liked this stir fry. I added two heads of baby bok choy along with the scapes to temper the flavor down somewhat and I was happy with that choice. I was surprised that the scapes were rather sweet, and was glad to try them cooked this way. I couldn’t find the right tofu so used a miso flavored tofu that worked ok.

  • westminstr on September 19, 2013

    Made this again with red peppers instead of garlic scapes. Liked it much better. To avoid burning, pre-cook the red peppers before adding tofu and spices, and consider adding a bit of chopped garlic to the dish as well.

  • westminstr on July 19, 2013

    This is a very easy one! There is very little chopping. Garlic stems and firm tofu are stir fried with fermented black beans, Sichuan chili bean paste and a touch of sugar. (I also added a touch of salt). I used garlic scapes (not sure if they are the same as stems?) and a product called baked tofu purchased at my local natural foods store. There was a discussion around here in which Will explained that the "firm tofu" used in this recipe is not regular firm tofu but pressed tofu which is often spiced, and he endorsed the baked tofu as an adequate sub. I like it because it doesn't have MSG or other additives. My scapes were sonewhat fibrous and didn't have a lot of garlic flavor so I wasn't thrilled with that part of the recipe. However, the tofu itself was delicious with the sauce. In the head notes, FD mentions substituting red and green peppers for the scapes, and I think this would be wonderful, and I am making a note to try that version of the dish when pepper season arrives.

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