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Hunan Pork and Tofu

Hunan Pork and Tofu

By Galen Lau
Adapted from this recipe at

Yields: 4 servings


For the pork and marinade:

  • 10 ounces pork, sliced ⅛-inch thick
  • 1 tablespoons water
  • 1 teaspoon oil
  • 1 teaspoon cornstarch

For the rest of the dish:

  • 5 tablespoons oil, divided
  • 1 block firm tofu; drained and cut into 2-inch squares, ½-inch thick
  • 1 teaspoon minced ginger
  • 2 tablespoons spicy doubanjiang (chili bean sauce)
  • 3 scallions; cut on an angle into 2-inch pieces
  • 2 teaspoons fresh garlic, minced
  • 3 tablespoons fermented black beans
  • 1 red bell pepper; cut into 1½-inch pieces (about 1½ cups)
  • 1 tablespoon Shaoxing wine
  • ⅓ cup water or chicken stock


  1. In a bowl, thoroughly mix together the water, pork, oil and cornstarch. Set aside.
  2. Heat your wok over high heat, and spread 2 tablespoons of oil around the wok to evenly coat the surface. Brown the tofu on both sides (about 5 minutes total) and transfer to a dish.
  3. Using the same wok, add the pork. Spread the pork around the wok using your metal spatula, and let the meat sear for 20 seconds on one side. Stir-fry for another 15 seconds, and scoop out the meat into your marinade bowl. It should be about 80% cooked.
  4. Using the same wok, turn the heat to low, and immediately add 2 tablespoons oil, the minced ginger, the spicy chili bean paste (dou ban jiang), and the white parts of the scallions. Stir-fry at low heat for 15 seconds to infuse the oil and bring out a rich red color.
  5. Next, add the garlic, black beans, red bell peppers, and the rest of the scallions. Turn the heat to high, and give everything a good stir-frying for 45 seconds.
  6. Add the pork and juices from your marinade bowl and the tofu back to the wok. Next, spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, and continue to stir-fry for 15 seconds. Be gentle so you don’t break up the tofu.
  7. After another 15 seconds of stir-frying, spread the chicken stock or water around the perimeter of the wok to deglaze it. Continue to stir fry for another 30 seconds, being sure to spread the liquid to the sides of the wok to further deglaze it. Serve with rice.