This hearty stir-fry combines silky firm bean curd with savory ground pork seasoned with five-spice powder. The dish is built on a foundation of aromatic garlic, ginger, and fresh scallions, creating a complex flavor profile that balances sweet, salty, and spicy notes. The sauce, thickened with cornstarch and enriched with oyster sauce, clings beautifully to the tofu cubes without breaking them. It is a perfect weeknight dinner that comes together quickly in a hot wok, offering a satisfying texture contrast between the crisp-edged pork and soft tofu.
Stir-Fried Bean Curd With Ground Pork & Oyster Sauce
Description
This hearty stir-fry combines silky firm bean curd with savory ground pork seasoned with five-spice powder. The dish is built on a foundation of aromatic garlic, ginger, and fresh scallions, creating a complex flavor profile that balances sweet, salty, and spicy notes. The sauce, thickened with cornstarch and enriched with oyster sauce, clings beautifully to the tofu cubes without breaking them. It is a perfect weeknight dinner that comes together quickly in a hot wok, offering a satisfying texture contrast between the crisp-edged pork and soft tofu.Ingredients
Directions
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In a bowl, mix together the ground pork, beaten egg, 1 tablespoon of cornstarch, five-spice powder, 1 tablespoon of minced scallions, 1/2 teaspoon of sugar, 1/4 teaspoon of sesame oil, and 1/4 teaspoon of salt until well combined.
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Heat vegetable oil in a wok over very high heat until smoking.
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Add small clumps of the pork mixture to the hot wok.
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Stir-fry the pork for about 1 minute, or until browned and cooked through.
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Remove the cooked pork from the wok and set aside.
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Lower the heat to medium.
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Add the remaining 1/2 cup of scallions, minced red pepper, minced green chile, minced garlic, and minced ginger root to the wok.
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Stir-fry the aromatics for 30 seconds until fragrant.
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Return the browned pork to the wok and toss well with the remaining 2 1/2 teaspoons of sugar.
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Turn the heat back to high and add the chicken stock, soy sauce, and oyster sauce.
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Stir well and bring the sauce to a boil.
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In a small cup, mix the remaining 2 teaspoons of cornstarch with a little cold water to form a slurry.
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Stir the cornstarch slurry into the wok to thicken the sauce.
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Gently fold in the bean curd cubes, taking care not to break them.
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Cook for 1 minute until heated through.
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Remove from heat and transfer to a serving platter.
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Sprinkle with the remaining 1/4 teaspoon of sesame oil before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 217.0kcal
- % Daily Value *
- Total Fat 12.7g20%
- Saturated Fat 3.6g18%
- Cholesterol 45.4mg16%
- Sodium 36.5mg2%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 0.8g4%
- Sugars 5.0g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the bean curd is at room temperature before adding it to the hot wok to prevent it from breaking apart.
For a vegetarian version, omit the pork and oyster sauce, using vegetable stock and vegetarian stir-fry sauce instead.
Use firm or extra-firm tofu for best results, as it holds its shape better during stir-frying.
Adjust the amount of hot green chile according to your preferred spice level.
