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Spicy Garlic Tofu

Spicy Garlic Tofu

By Galen Lau
Adapted from this recipe at


Yields: 4 servings


  • 2 tablespoons oil
  • ½ small onion, or 2 large shallots, finely chopped
  • 4 oz ground pork
  • 3 cloves of garlic, minced
  • ¼ cup Shaoxing wine
  • 1 tablespoon sweet bean paste (hoisin sauce)
  • 1 tablespoon hot bean paste
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground white pepper
  • ½ cup vegetable or chicken stock
  • 1 package medium-firm tofu (about 1 lb), cut into 1” cubes
  • 1 tablespoon cornstarch, mixed into a slurry with 1 tablespoon water
  • 1 scallion, chopped (optional)


  1. Heat the oil in a wok over medium heat. Stir-fry the onion until soft and golden.
  2. Turn the heat up to high, add the ground pork and garlic. Stir-fry until browned. Stir in Shaoxing wine, sweet bean pastes, hot bean paste, sesame oil, ground white pepper. Let the sauce bubble until it has a thick, rich consistency.
  3. Add the stock to thin out the sauce. Then add the tofu and stir it all together gently, careful not to break it up too much. Cover and let it simmer for about 2 minutes.
  4. Remove lid to add the cornstarch slurry and scallion. Gently mix until the sauce is thickened and the scallions are cooked. At this point, the tofu is extremely hot. So let it cool for about 5 minutes before serving.