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Dried Tofu with Green Chilies (Jian Jiao Gan Dou Fu in Chinese)

Dried Tofu with Green Chilies is a beloved classic Chinese home-style dish, cherished for its bold flavors—aromatic dried tofu absorbs the spicy and savory sauce, while crisp-tender green chilies add a refreshing kick. It’s simple to make yet incredibly satisfying, with the umami of dried tofu balancing perfectly with the slight spiciness of green chilies. This quick stir-fry is ideal for weeknight dinners, pairing wonderfully with steamed rice, and suits both casual meals and small gatherings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • - 8 ounces 225g dried tofu (also called pressed tofu, firm texture)
  • - 3 medium green chilies about 150g, seeded or not, sliced into thin strips; adjust quantity for spiciness
  • - 3 cloves garlic minced
  • - 1 tablespoon fresh ginger minced
  • - 2 tablespoons vegetable oil or peanut oil for more aroma
  • - 2 tablespoons light soy sauce for seasoning and umami
  • - 1 teaspoon dark soy sauce for subtle color, optional
  • - 1 teaspoon sugar to balance flavors
  • - ½ teaspoon salt adjust to taste, note soy sauce is salty
  • - 1 tablespoon water to prevent sticking during stir-frying
  • - 1 teaspoon sesame oil for finishing, optional
  • - 1 tablespoon chopped green onion for garnish, optional

Equipment

  • - Sharp knife and cutting board (for slicing dried tofu and green chilies)
  • - Large wok or skillet (for stir-frying, preferred for even heat distribution)
  • - Small bowl (for soaking dried tofu)
  • - Colander (for draining soaked dried tofu)
  • - Wooden spoon or spatula (for stirring and flipping ingredients)
  • - Measuring spoons (for accurate seasoning)

Method
 

  1. Prep dried tofu and ingredients: Soak dried tofu in warm water for 15 minutes until it becomes soft but still firm. Drain thoroughly and squeeze out excess water, then slice into ¼-inch (0.6cm) thick strips. Slice green chilies into strips (remove seeds if you prefer less spiciness). Mince garlic and ginger.
  2. Heat oil and sauté aromatics: Heat vegetable oil in a wok or skillet over medium heat. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant (be careful not to burn them, as it will turn bitter).
  3. Stir-fry green chilies: Add green chili strips to the wok and stir-fry for 1-2 minutes until they are slightly softened but still retain some crunch.
  4. Cook dried tofu with seasonings: Add sliced dried tofu to the wok, stir well to combine with the aromatics and green chilies. Pour in light soy sauce, dark soy sauce (if using), sugar, and salt. Stir-fry for 2 minutes to let the dried tofu absorb the seasonings. If the mixture is too dry, add 1 tablespoon of water and stir gently.
  5. Finish and serve: Drizzle with sesame oil (if using) and stir once more to mix evenly. Turn off the heat. Transfer to a serving plate and garnish with chopped green onion if desired. Serve hot with steamed rice.

Notes

- Dried tofu selection: Choose firm dried tofu (pressed tofu) for better texture—soft dried tofu may break easily during stir-frying. Soaking time can be adjusted: use hot water for 10 minutes or cold water for 30 minutes.
- Spiciness control: Remove the seeds and white membranes of green chilies to reduce spiciness. For extra heat, add a pinch of red pepper flakes when sautéing garlic and ginger.
- Avoid overcooking: Over-stir-frying green chilies will make them mushy; keep them crisp-tender for the best taste. Dried tofu only needs a short time to absorb seasonings.
- Variation: Add a handful of sliced pork or shrimp for a more hearty version, or toss in some bean sprouts for extra crunch.