Youxian Dried Tofu with Pork (攸县香干炒肉 / You Xian Xiang Gan Chao Rou)

Name: Youxian Dried Tofu with Pork (攸县香干 / You Xian Xiang Gan Chao Rou)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: Hunan
Ingredients: 200 g Youxian dried tofu (香干, xiang gan); 150 g lean pork, sliced; 2 green peppers, cut into strips; 3 dried red chilies; 3 garlic cloves, sliced; 1 inch ginger, sliced; 1 tbsp cooking wine; 1 tbsp light soy sauce; 1/2 tsp dark soy sauce; 1/2 tsp sugar; 1/4 tsp salt; 2 tbsp cooking oil; 1 tsp sesame oil

Youxian dried tofu with pork (攸县香干炒肉, you xian xiang gan chao rou) is one of the most beloved home-style dishes in Hunan — a humble, everyday stir-fry that appears on family dinner tables across the province with near-universal frequency. Thin slices of Youxian dried tofu (香干), a prized regional specialty from Youxian County in eastern Hunan, are stir-fried with lean pork strips, green peppers, garlic, ginger, and dried red chilies over high heat, creating a dish that is satisfying, savory, and deeply comforting. The beauty of this dish lies in its perfect textural contrast: the dried tofu is firm and slightly chewy with a concentrated soybean flavor, the pork is tender and savory, and the green peppers are crisp and fresh. Together, they create a harmonious balance of textures and flavors that makes the dish far more than the sum of its parts. The seasoning is straightforward — soy sauce, cooking wine, sugar, and a touch of sesame oil — allowing the natural flavors of the ingredients to shine through. This is the kind of dish that Hunan families cook on busy weeknights when they want something delicious, nutritious, and on the table in under 20 minutes. It is not a showy banquet dish or an intensely spicy challenge — it is the quiet, reliable backbone of Hunan daily cooking, and its enduring popularity is a testament to the truth that the best dishes are often the simplest ones, made with good ingredients and cooked with care.

Youxian County: the tofu capital of Hunan

Youxian County (攸县), located in eastern Hunan Province near the city of Zhuzhou, is famous throughout China for its dried tofu (香干, xiang gan). The county's tofu-making tradition dates back hundreds of years and is so renowned that the name 'Youxian xiang gan' has become a geographical indication — a mark of quality recognized across the country. What makes Youxian dried tofu special is the combination of local ingredients and traditional techniques. The soybeans grown in Youxian's fertile soil, combined with the area's clean, mineral-rich water, produce a tofu with a uniquely smooth, firm texture and a rich, pure soybean flavor. The tofu is pressed until dense and firm, then braised in a seasoned soy sauce broth that gives it a deep amber-brown color and a complex, savory taste. The result is a product that holds its shape perfectly during stir-frying, absorbs flavors beautifully, and has a satisfying, slightly chewy bite that regular tofu cannot match. In Hunan, dried tofu is so deeply woven into daily life that it appears in stir-fries, braises, soups, and cold dishes. Youxian dried tofu with pork is perhaps its most iconic application — a dish that showcases the tofu's qualities while remaining accessible and affordable for everyday cooking. The dish is a point of pride for the people of Youxian and is served in homes and restaurants across Hunan as a symbol of the region's agricultural bounty and culinary heritage.

Ingredients

The star ingredient is the Youxian dried tofu (香干). Look for it at Chinese grocery stores — it usually comes vacuum-sealed and has a firm, amber-brown color.

200 g Youxian dried tofu (香干, xiang gan)
150 g lean pork, sliced
2 green peppers, cut into strips
3 dried red chilies
3 garlic cloves, sliced
1 inch ginger, sliced
1 tbsp cooking wine
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp salt
2 tbsp cooking oil
1 tsp sesame oil

Step-by-Step Instructions

Prepare the ingredients. Begin by preparing all the ingredients before you start cooking, as this is a fast stir-fry that comes together in minutes and requires your full attention once the heat is on. Slice the Youxian dried tofu (香干, xiang gan) into thin pieces — about 4 cm long, 2 cm wide, and 3 mm thick. Youxian dried tofu has a firm, slightly chewy texture and a savory, soybean flavor that is the foundation of this dish, so take care to slice it evenly for consistent cooking. If you cannot find authentic Youxian dried tofu, any good quality Chinese dried tofu (香干) from a Chinese grocery store will work as a substitute. Slice the lean pork against the grain into thin strips similar in size to the tofu pieces — cutting against the grain ensures tenderness. Cut the green peppers into strips, removing the seeds and membranes first. Slice the garlic cloves into thin coins. Slice the ginger into thin matchsticks. Cut the dried red chilies in half and shake out most of the seeds to control the heat level. Everything should be ready and within reach before you turn on the stove.
Cut and organize everything. With all the ingredients sliced, organize them into small bowls or plates arranged near your wok in the exact order they will be used during cooking. This preparation step, known in professional kitchens as mise en place (everything in its place), is essential for successful stir-frying because the cooking process is extremely fast and you will not have time to chop, measure, or search for ingredients once the heat is on. Place the sliced pork in one bowl, the dried tofu pieces in another, the green pepper strips in a third, and the aromatics (garlic, ginger, dried chilies) in a fourth. In a small separate bowl, mix together the cooking wine, light soy sauce, dark soy sauce, sugar, and salt to create the seasoning sauce that will be added near the end. Having everything prepped and within arm's reach ensures that your stir-fry will be smooth, fast, and perfectly timed — which is the key to achieving the fresh, vibrant flavors and perfect textures that define authentic Hunan home cooking. A well-organized mise en place is the difference between a relaxed, successful stir-fry and a stressful, overcooked one.
Stir-fry the pork. Heat a wok or large skillet over the highest heat possible until it begins to smoke slightly — high heat is essential for achieving the characteristic wok hei (breath of the wok) that gives Chinese stir-fries their restaurant-quality flavor. Add 1 tablespoon of cooking oil and swirl it around to coat the entire surface of the wok. When the oil is shimmering hot, add the sliced pork in a single layer — do not overcrowd the pan, as this will cause the meat to steam rather than sear. Let it sear undisturbed for 20 to 30 seconds so the bottom develops a golden-brown crust, then stir-fry vigorously for 1 to 2 minutes, tossing constantly, until the pork is about 80 percent cooked — still slightly pink in the center. Add a splash of cooking wine to deglaze the pan and remove any porky odors. The high heat sears the pork quickly, locking in its juices and creating a savory, caramelized exterior while keeping the inside tender and moist. Remove the pork from the wok and set it aside on a plate. Do not wash the wok — the residual flavors and pork fat left behind will add wonderful depth to the next steps.
Stir-fry the dried tofu. Add the remaining 1 tablespoon of oil to the wok over medium-high heat. Add the dried red chilies and stir-fry for 10 seconds until they darken slightly and become fragrant — be careful not to burn them, as burnt chilies are bitter. Add the sliced garlic and ginger, stir-frying for another 15 seconds until aromatic and the garlic begins to turn golden. Now add the sliced Youxian dried tofu pieces and stir-fry for 2 minutes, tossing frequently so they cook evenly on all sides. The dried tofu needs a little more time than the other ingredients to develop its flavor and absorb the aromatics from the garlic, ginger, and chilies. As it cooks, the tofu will take on a slightly golden color and its surface will become lightly toasted, which enhances its natural nutty, savory flavor. The tofu should be heated through but still retain its characteristic firm, chewy texture — it should not be crispy, hard, or falling apart. If the wok seems dry during cooking, add a tablespoon of water to create a little steam that helps the tofu cook evenly and prevents it from sticking.
Combine, season, and serve. Add the green pepper strips to the wok and stir-fry for 1 minute over high heat. The green peppers should be cooked but still retain their bright, vivid color and crisp, snappy texture — they should not be soft, wilted, or mushy. Now return the partially cooked pork to the wok. Pour in the prepared seasoning sauce (cooking wine, light soy sauce, dark soy sauce, sugar, and salt). Stir-fry everything together for 1 to 2 minutes, tossing vigorously so that the tofu, pork, and peppers are all evenly coated with the sauce and the flavors meld together into a harmonious whole. The dark soy sauce gives the dish a rich, appetizing amber color, while the sugar balances the saltiness and enhances the natural sweetness of the green peppers. Drizzle with sesame oil, give everything one final toss to distribute the nutty aroma, and turn off the heat immediately. Transfer to a plate and serve right away with steamed white rice. The dish offers a wonderful textural contrast in every bite: the firm, chewy dried tofu, the tender, savory pork, and the crisp, fresh green peppers — a perfect representation of the balance, simplicity, and satisfaction that defines Hunan home cooking at its best.

Secrets to perfect dried tofu with pork

Use authentic dried tofu. Youxian dried tofu (香干) has a firm, chewy texture that regular tofu cannot replicate — seek it out at Chinese grocery stores.
Slice everything evenly. Uniform slices of tofu, pork, and peppers ensure that everything cooks at the same rate and looks appealing on the plate.
Cook the pork first, then return. Searing the pork quickly and removing it prevents overcooking, keeping it tender and juicy.
Give the tofu time. Stir-fry the dried tofu for 2 minutes so it absorbs the aromatic flavors and develops a lightly toasted surface.
Keep the peppers crisp. Cook the green peppers briefly over high heat so they retain their bright color and satisfying crunch.

Variations

This versatile home-style dish can be adapted in many ways — here are some popular variations.

With chili pork (辣椒炒肉 style)

Replace the green peppers with fresh green chilies (青辣椒) for a spicier, more assertive version. This variation is closer to the famous Hunan chili stir-fried pork (辣椒炒肉), one of the most popular dishes in the province. The fresh green chilies add a sharp, bright heat that pairs wonderfully with the savory dried tofu.

With wood ear fungus

Add a handful of soaked wood ear fungus (木耳, mu er) to the stir-fry for extra texture and nutrition. The wood ear fungus has a crisp, slightly crunchy texture and an earthy flavor that complements the dried tofu beautifully. This variation is common in Hunan home cooking and adds visual appeal with its dark, glossy color against the amber tofu.

With leeks instead of green peppers

Replace the green peppers with sections of Chinese leeks (韭菜, jiu cai) for a sweeter, more aromatic version. Leeks add a mild, sweet onion-garlic flavor that pairs particularly well with the savory dried tofu. This variation is popular in the spring when fresh leeks are at their peak. Add the leeks at the very end and cook for just 30 seconds so they retain their bright green color and tender-crisp texture.

Nutrition

Estimated values per serving (recipe serves 3). Dried tofu is rich in plant protein, and lean pork adds animal protein and B vitamins.

Nutrient	Per serving
Calories	290 kcal
Protein	26 g
Total fat	16 g
Saturated fat	4 g
Carbohydrates	12 g
Sodium	620 mg
Sugar	3 g

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes. Dried tofu is a good source of plant-based protein.

Frequently Asked Questions

What is Youxian dried tofu (香干) and why is it special?

Youxian dried tofu (攸县香干, xiang gan) is a specific variety of dried tofu from Youxian County in eastern Hunan Province, and it is considered the best dried tofu in all of Hunan cuisine. What makes it special is its unique production method and the quality of the local soybeans and water. The tofu is pressed until firm, then braised in a seasoned soy sauce broth that infuses it with a deep, savory, slightly sweet flavor and a beautiful amber-brown color. The result is a tofu that is firm and slightly chewy in texture, with a concentrated soybean flavor and a savory depth that regular fresh tofu does not have. Youxian dried tofu holds its shape well during stir-frying without falling apart, making it ideal for dishes like this one. It is so highly regarded that the name 'Youxian xiang gan' is used as a selling point on menus and packaging across Hunan and throughout China. If you cannot find authentic Youxian dried tofu, any good quality Chinese dried tofu (香干) from a Chinese grocery store will work well as a substitute, though the flavor may be slightly less complex.

Can I use regular tofu instead of dried tofu?

You can use firm tofu, but the result will be a very different dish. Dried tofu (香干) has a firm, dense, slightly chewy texture and a concentrated, savory flavor that regular tofu lacks. It holds its shape perfectly during stir-frying and absorbs flavors without falling apart. Regular firm tofu, by contrast, is softer, more delicate, and has a higher water content, which means it can break apart during stir-frying and will release water into the pan, diluting the sauce. If you want to use regular tofu, use the firmest variety you can find (extra firm or pressed tofu), drain it well, and press it between paper towels for 30 minutes to remove excess moisture before slicing. Even then, handle it gently during cooking. The best substitute for dried tofu is pressed tofu (豆腐干), which has a similar firm texture. However, for the authentic experience and the best texture contrast with the pork and green peppers, we strongly recommend seeking out actual dried tofu (香干) from a Chinese grocery store — it makes a significant difference in the final dish.

What cut of pork is best for this dish?

Lean pork is the traditional choice for this dish, and pork tenderloin or pork loin are the best cuts to use. They are tender, lean, and cook quickly, which is ideal for a fast stir-fry. Slice the pork thinly against the grain — about 3 mm thick — so that it cooks evenly and remains tender. Some Hunan cooks prefer to use pork shoulder or pork belly cut into thin slices for a richer, more flavorful result, as the fat from these cuts adds depth and a luxurious mouthfeel to the dish. If you use a fattier cut, the rendered pork fat will coat the dried tofu and green peppers, giving the dish a more unctuous, savory quality. If you prefer a leaner dish, stick with tenderloin or loin. Whichever cut you choose, the key is to slice it thinly and cook it quickly over high heat so that it stays tender and does not dry out. Marinating the pork briefly with a little soy sauce and cornstarch before cooking will also help keep it tender and flavorful.

Is this dish suitable for vegetarians?

The traditional dish contains pork, so as written it is not vegetarian. However, this recipe adapts beautifully to a vegetarian version because the dried tofu is already a protein-rich ingredient. To make it vegetarian, simply omit the pork and increase the amount of dried tofu to 300 grams. You can also add other vegetables like sliced shiitake mushrooms, wood ear fungus (木耳), or bamboo shoots to add more texture and flavor variety. The stir-frying technique remains the same — cook the aromatics first, then the tofu, then the vegetables, and season with the soy sauce mixture. For extra savory depth in the vegetarian version, you can add a teaspoon of vegetarian oyster sauce (made from mushrooms) or a little mushroom bouillon. The result is a delicious, satisfying vegetarian dish that retains the essential character of the original — the firm, chewy dried tofu and crisp green peppers in a savory, aromatic sauce. Many Hunan restaurants offer a vegetarian version of this dish, and it is just as popular as the pork version.

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If you enjoyed this comforting Hunan home-style stir-fry, try these other everyday Hunan classics that are perfect for weeknight dinners.

Youxian Dried Tofu with Pork (攸县香干炒肉)