I remember a time when pork belly was shunned in the U.S. as a fatty, undesirable cut of meat. But thanks to a few big-name chefs, this unctuous piece of hog is gracing some of the country's most popular dining spots. David Chang's Berkshire pork belly in a bun may have been the most lusted-after dish in New York in the past 5 years. 

Which is why I'm surprised red-braised pork is still not very popular outside of China. It's one of the least fiery dishes in the entirety of Hunan cuisine, and very easy to make at home. What omnivore can resist a dish of braised pork cooked with sugar, cinnamon, chilis, and star anise? The smells alone are intoxicating, and make me jittery with anticipation as I could down the minutes until braising is done.

When it comes to tofu, the choices that usually come to mind are soft, firm, or extra firm blocks. Of course, there are many other kinds of tofu, a product of curdled soy milk, just waiting to be eaten. Fermented tofu, fried tofu, frozen tofu, smoked tofu, tofu skin, and flavored tofu all have their own uses, which will be covered here in another time. Fried tofu, though, is what I've been experimenting with. My local markets carry a variety that includes triangles, tofu ends, and tofu puffs (more cubed shaped.)

This quick and fiery Hunan-style dish is made by braising pre-fried tofu puffs (豆泡 dòupào) in stock. Slicing the puffs in half or thirds, depending on the size, allow more sauce to be absorbed. I used 3 dried chillis in my version, but you can always tone down the spiciness.

Hunan-Style Braised Fried Tofu
Adapted from Saveur

Serves 4

1 tablespoon peanut oil
3 cloves garlic, minced
1 1" piece ginger, peeled and minced
2 cups chicken stock
1 tablespoon dark soy sauce
1⁄2 lb. deep-fried tofu puffs, cut into 1⁄2-inch thick slices
2 to 3 dried chillis, stemmed and halved length-wise
7 Chinese chives scallions, green parts only, cut into 2-inch pieces
1 tsp. cornstarch mixed with 2 tsp. cold water