🍽️ How to Make Ganguo Qianye Doufu (Dry Pot Layered Tofu)

🧆 Ingredients

• 400g layered tofu (qianye doufu, sliced)
• 100g streaky pork or bacon (sliced, optional)
• 1 red chili (sliced)
• 1 green chili (sliced)
• 2 cloves garlic (sliced)
• 1 thumb ginger (sliced)
• 2 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns
• 2 green onions (cut into sections)
• Salt to taste
• Cooking oil

🍳 Steps

1. Prepare Ingredients: Rinse the layered tofu gently under cold water to remove any excess starch or packing liquid. Pat dry with paper towels, then slice into uniform pieces about 0.5 cm thick for even cooking. If using pork or bacon, slice thinly for quick rendering. Wash and slice the red and green chilies, removing seeds for less heat if desired. Peel and slice garlic and ginger. Cut green onions into 3-4 cm sections.

2. Pan-Fry Tofu: Heat 2-3 tablespoons of oil in a wok or large skillet over medium-high heat. Once the oil is shimmering, carefully add tofu slices in a single layer. Fry undisturbed for 2-3 minutes per side until golden brown and slightly crisp. Avoid overcrowding; fry in batches if necessary. Remove tofu and drain on paper towels to keep them crisp.

3. Stir-Fry Pork (Optional): In the same wok, add sliced pork or bacon. Stir-fry over medium-high heat until the fat renders out and the edges become golden and slightly crispy. This step adds depth and smokiness to the dish. Remove excess oil if there is too much.

4. Add Aromatics: Push the pork to the side (or add a bit more oil if omitting pork). Add garlic, ginger, and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant, then add the chili bean paste (doubanjiang). Cook for another 1-2 minutes, stirring constantly, until the oil turns red and the paste is aromatic but not burnt.

5. Combine: Return the fried tofu to the wok. Add the sliced red and green chilies. Stir-fry everything together over high heat for 1-2 minutes, ensuring the tofu is well coated with the sauce and aromatics.

6. Season: Pour in the soy sauce, oyster sauce, and sprinkle in the sugar and salt. Toss or gently stir to coat all ingredients evenly. Taste and adjust seasoning as needed. If the mixture looks dry, add a splash of water or stock.

7. Finish: Add the green onions and stir briefly, just until they are bright green and slightly wilted. Serve the dish hot, ideally in a small dry pot or shallow bowl to retain heat and aroma.

Key Points:

• Ensure tofu is well dried before frying to prevent oil splatter and achieve a crisp texture.
• Adjust the amount of chili and Sichuan peppercorns to your preferred spice level.
• For a vegetarian version, omit pork and use vegetarian oyster sauce.
• Serve immediately for the best texture and flavor.

💡 Tips

• Pan-fry tofu for firmer texture and better flavor absorption.
• Pork is optional; omit for a vegetarian version.
• Adjust chili and peppercorns for desired spice level.
• Serve immediately for best taste and texture.