Ingredients:
  • 18 cm (~7") piece smoked Chinese bacon (about 115 gm (1⁄4 lb.)), rind removed and discarded
  • 2 tbsp. peanut oil
  • 340 gm (3⁄4 lb.) smoked tofu, cut into 2.5 cm (1 in) squares  about 8 mm (~1⁄3 in) thick
  • 10 dried chiles, such as árbol, stemmed and seeded, cut into 1 cm (~1⁄2 in) pieces
  • 10 Chinese garlic chives or scallions, green parts only,  cut into 2.5 cm (1 in) pieces
  • Light Soy sauce
Method:
  1. Put the bacon into a steamer basket set over a pot of simmering water. Cover and steam until the bacon firms up, about 7 minutes. Transfer the bacon to a plate and let cool. Cut the bacon crosswise into 8 mm (1⁄3 in) pieces and set aside.
  2. Heat the oil in a wok over medium-high heat. Add the bacon and stir-fry until it has just begun to release a little of its fat, about 30 seconds.
  3. Add the tofu and stir-fry until it is just golden brown, 2–3 minutes.
  4. Drain the tofu and bacon on the side off the wok above the oil line and remove these briefly.
  5. Add the chillies, and stir-fry them briefly until fragrant, about 30 seconds. Then return the bacon and tofu plus  the other ingredients, chives and the soy sauce, in the wok together,  and stir-fry until the chives are just crisp-tender, approx 30 seconds.
This recipe has its origins with Fuchsia Dunlop's "Revolutionary Chinese Cookbook: Recipes from Hunan Province", (W. W. Norton, 2007).