Stir-fried tofu with black bean and chilli (Xiang la dou fu gan) from Every Grain of Rice: Simple Chinese Home Cooking (page 86) by Fuchsia Dunlop

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Notes about this recipe

  • Eat Your Books

    Can substitute spiced tofu for smoked tofu.

  • lholtzman on October 30, 2025

    We enjoyed this mildly spicy stir-fry. I doubled the recipe to serve a family of 4.

  • corylavell on May 10, 2021

    I love this simple stir fry - made as written it comes out a little too oily, I cut back on the frying oil and bloom the aromatics in the chilli oil itself. You need to be extra careful not to burn the garlic, but it’s worth the final result. Regular rotation.

  • jenburkholder on October 31, 2020

    This is good, but regular. Lao gan ma is a household favorite, and this wasn’t the best stir fry I’ve had featuring it. Bump up the quantities of the aromatics and black bean sauce, and don’t bother with the smoked/spiced tofu - use regular, it won’t make much of a difference. I had it with some gai lan and shiitake mushrooms and pickles (and rice, ofc). Satisfying meal but would tweak.

  • Joyceeong on May 24, 2017

    We love this dish! If you can get Laoganma black bean sauce, try this dish. This sauce is what makes the dish! This tofu dish will be a regular rotation in my dinner menu! The recipe uses dried chillies, which are snipped to half to remove the seeds as much as possible. I think the next time I will use coarse pepper flakes, for added spiciness. Go easy on the whole Sichuan pepper, which can be very pungent to the taste. I use only 1/4 tsp and it was just right for us. Delicious dish!

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