The Hunan plate I make when the Youxian xiang-gan is in the fridge is this one – Youxian-style spiced dried tofu, and this home cook’s version slices the block on the bias because it looks better, then scalds it a minute to wake it. A home cook wrote it in seven steps with the base in the sixth: fermented black beans first, then the aromatics, then the chili. I made it as written, and it is the smoky, savory plate that is the taste of Hunan home cooking.
You xian xiang gan (攸县香干) is Youxian-style spiced dried tofu – the smoked five-spice block sliced on the bias, scalded a minute, and tossed over fermented black beans with chili, garlic, ginger, and garlic-scape in a light soy finish.
What Is Youxian-Style Spiced Dried Tofu?
This is the Hunan wok of the smoked block: ginger is minced and garlic sliced, garlic-scape cut on the bias, and green and red chili ringed. The xiang-gan is sliced on the bias – prettier that way, the recipe says – and scalded a minute in boiling water, then drained. Oil blooms a spoon of fermented black beans first, then the ginger and garlic, the chili joins for a moment, and the xiang-gan goes in with light soy, a few drops of dark soy for color, a little sugar, salt, and oyster sauce, finished with the garlic-scape.
For the pork version of the same five-spice block, my spiced dried-tofu and pork stir renders the fat first.
Why This Recipe Works
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- The bias slice. Prettier – the recipe’s own words.
- The one-minute scald. The block wakes.
- Black beans first. The fermented base of the wok.
- Chili, then the block. The order of the Hunan pan.
- Garlic-scape last. Green, off the heat.
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Equipment Needed
- A wok
- A pot for the scald
- A spatula
Ingredients
- 2-3 blocks of Youxian xiang-gan (smoked five-spice dried tofu)
- 1 tbsp fermented black beans
- A few green and red chili in rings, and garlic-scape on the bias
- A little ginger and garlic, light soy, a few drops of dark soy, sugar, salt, and oyster sauce
Ingredient Notes
Youxian xiang-gan: The smoked block from Hunan. My edamame, xianggan and pork is the plain-block version. Black beans: The fermented base. The finish: Light soy, a few drops of dark for color, and the green last.
Prep & Mise en Place
Slice the xiang-gan on the bias; ring the chili; bias the garlic-scape; mince the ginger.
Cooking Process
Step 1 – Mince the ginger and slice the garlic
Mince the ginger and slice the garlic.
Step 2 – Cut the garlic-scape on the bias; ring the green and re
Cut the garlic-scape on the bias; ring the green and red chili.
Step 3 – Slice the xiang-gan on the bias – it looks better cut t
Slice the xiang-gan on the bias – it looks better cut this way.
Step 4 – Scald the slices in boiling water 1 minute, then drain
Scald the slices in boiling water 1 minute, then drain.
Step 5 – Heat oil and bloom the fermented black beans, then the
Heat oil and bloom the fermented black beans, then the ginger and garlic.
Step 6 – Add the chili and toss a moment
Add the chili and toss a moment.
Step 7 – Add the xiang-gan with light soy, a few drops of dark s
Add the xiang-gan with light soy, a few drops of dark soy for color, a little sugar, salt, and oyster sauce; finish with the garlic-scape and turn out.
Common Mistakes When Making This Dish
1. A hard, cold block. Cause: no scald. Fix: the minute in boiling water. 2. A raw black-bean bite. Cause: not bloomed. Fix: fry the beans first. 3. A bitter garlic-scape. Cause: cooked long. Fix: last and quick. 4. A pale, gray slice. Cause: no dark soy. Fix: the few drops. 5. A salty plate. Cause: beans, soy, oyster, salt. Fix: taste first.
Variations
Milder: Fewer chilies. With pork: A few slices rendered before the beans. My spiced dried-tofu and pork stir is the meat version of the wok.
Frequently Asked Questions
What is Youxian xiang-gan? The smoked five-spice dried tofu of Hunan’s Youxian county. Why the bias slice? It looks better – the recipe’s own words. Why black beans first? The fermented base of the whole wok. How long does it take? About 20 minutes. Is it spicy? Warmly, Hunan style – and my silken tofu potage is the calm soup, savory tofu and egg stir-fry the fast plate.
How to Serve
Serve with rice – with spiced dried-tofu and pork stir, edamame, xianggan and pork, and home-style tofu for a bean table, or with red braised tofu and golden pan-fried tofu for contrast.
Storage & Reheat
Refrigerate 2 days; reheat quickly. Never leave out more than 2 hours.
Allergen Notice
This recipe contains soy (xiang-gan, soy sauce) and shellfish (oyster sauce). It is free of gluten (verify the sauces), dairy, egg, nuts, and fish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s Youxian-style xianggan is the Hunan wok of my smoked-block days, and the recipe’s black-beans-first order is exactly how I build the base. I tested it as written. I have not tested the pork version, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Youxian-Style Spiced Dried Tofu (攸县香干): The Hunan Wok
Ingredients
Equipment
Method
- Mince the ginger and slice the garlic.
- Cut the garlic-scape on the bias; ring the green and red chili.
- Slice the xiang-gan on the bias - it looks better cut this way.
- Scald the slices in boiling water 1 minute, then drain.
- Heat oil and bloom the fermented black beans, then the ginger and garlic.
- Add the chili and toss a moment.
- Add the xiang-gan with light soy, a few drops of dark soy for color, a little sugar, salt, and oyster sauce; finish with the garlic-scape and turn out.
