Green pepper and dougan (青椒炒豆干): pressed tofu blocks tossed with green pepper over pickled ginger and chilies, salted lightly because the ginger carries it – the conge…

Youxian-style spiced dried tofu (攸县香干): Youxian xiang-gan sliced on the bias, scalded a minute, and tossed with fermented black beans, chili, and garlic-scape – the Hu…

Tofu-skin and pork slices (豆皮炒肉片): marinated pork flash-fried, then married with soaked doupi and garlic-scape in a soy-oyster toss – the fast, glossy plate of the hom…

Alkali-soaked tofu-skin stir (素炒豆腐皮): doupi triangles dipped in an alkaline bath two minutes until silky, then tossed with wood-ear and peppers in a soy glaze – the ve…

Egg and xianggan stir (鸡蛋炒香干): five-spice tofu dice fried three minutes with bloomed chili and garlic, then folded with soft scrambled egg – the quick, savory plate wi…

Chives and qianzhang stir (韭菜炒千张): blanched tofu-skin strips tossed with chives and yellow chili in twenty seconds, colored with a touch of dark soy – the one-minute d…

Bean sprouts and xianggan (豆芽炒香干): blanched five-spice tofu dice with rendered pork, dried chili, and crisp bean sprouts tossed with chives – the quick, bright plate o…

Edamame, xianggan and pork (毛豆香干炒肉): soft-boiled edamame tossed with diced five-spice tofu and pork mince over ginger and garlic, finished with a splash of water for t…

Chives and suji stir (韭菜炒素鸡): five-spice pressed tofu strips colored in soy and tossed with chives over high heat – with the recipe’s water splash to keep the suji fro…

Spiced dried-tofu and pork stir (香干炒肉): fat rendered in a cold pan, lean pork darkened with soy, then tossed with five-spice dried tofu, celery, and red pepper – the c…

Yuba and pork stir (腐竹炒肉): pork belly rendered and darkened with soy, then tossed with soaked yuba and bell peppers in two minutes – the fast, glossy plate for a full…

Stir-fried qianye tofu (小炒千叶豆腐): thousand-layer tofu seared gold and flash-tossed with wood-ear, carrot, onion, and celery in doubanjiang red oil – the chewy, springy…