Spicy Tofu and Pork Stir-Fry (麻辣豆腐炒肉末)
麻辣豆腐炒肉末 (Spicy Tofu and Pork Stir-Fry) is a classic dish from Northeastern Chinese cuisine that combines the numbing and spicy flavors of Sichuan cuisine with the hearty and savory taste of stir-fried pork and tofu.
Ingredients
- 1 block (14 oz) firm tofu, cut into small cubes
- 8 oz ground pork
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 tbsp doubanjiang (spicy broad bean paste)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp Sichuan peppercorns, toasted and ground
- 1/2 cup chicken broth
- 1 tsp cornstarch dissolved in 2 tbsp water
Instructions
- Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu cubes and stir-fry until golden brown. Remove the tofu from the wok and set aside.
- Heat the remaining 1 tbsp of vegetable oil in the same wok. Add the minced garlic, chopped green onions, and ground pork. Stir-fry until the pork is cooked through.
- Add the doubanjiang, soy sauce, sugar, and ground Sichuan peppercorns to the wok. Stir-fry for 1-2 minutes to release the fragrance.
- Pour in the chicken broth and bring to a simmer. Add the fried tofu back into the wok.
- Stir in the cornstarch mixture to thicken the sauce. Cook for another 2-3 minutes until the sauce coats the tofu and pork evenly.
- Transfer the spicy tofu and pork stir-fry to a serving plate and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Adjust the amount of doubanjiang and Sichuan peppercorns to control the level of spiciness according to your preference.
Cost
$10