Shredded Pork with Dried Tofu
Quick Info
- Flavor
- Savory and lightly smoky with a subtle chili warmth. The dried tofu adds a mild bean flavor that complements the pork.
- Texture
- Thin shreds of firm, chewy dried tofu and tender pork, tossed together with crisp vegetables
- Spice Level
- 🌶️🌶️ — About as spicy as a mild salsa — present but not overwhelming
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Dried tofu (香干, xiāng gān, literally “fragrant dry”) is a pressed, firm tofu that has been a protein staple in Chinese cooking for centuries. In Hunan province, stir-frying it with shredded pork is one of the most common weeknight dinners — cheap, fast, nutritious, and satisfying. It’s the kind of dish that every home cook can make with eyes closed, and every restaurant keeps on the menu because it always sells.
What to Expect
A heap of thin-cut strips — half pork, half tan-colored dried tofu — stir-fried with green chili or celery. The dried tofu has a firm, chewy texture completely unlike soft tofu; think of it more like a dense, savory cheese in terms of mouthfeel. The pork adds richness and the mild chili gives a gentle kick. It’s an everyday, unpretentious dish that tastes like someone’s mom made it.
Tips
Don’t confuse dried tofu (香干) with regular tofu — it’s much firmer, denser, and doesn’t fall apart. If you have soy allergies, avoid this dish entirely. The spice level is moderate by Hunan standards, making it a reasonable entry point for exploring Hunan cuisine. Eat it with rice. It’s also commonly available as a street food snack stir-fried at wok stations.