This vibrant Chinese-style dish combines delicate medium-firm tofu with savory ground pork and a robust, spicy sauce. The blend of ginger, garlic, and hot bean sauce creates a complex flavor profile that is both comforting and exciting. The tofu absorbs the rich, thickened sauce, offering a tender texture contrasted by the crisp-tender green onions. It’s a quick weeknight dinner that pairs perfectly with steamed rice to balance the heat.
Spicy Bean Curd
Description
This vibrant Chinese-style dish combines delicate medium-firm tofu with savory ground pork and a robust, spicy sauce. The blend of ginger, garlic, and hot bean sauce creates a complex flavor profile that is both comforting and exciting. The tofu absorbs the rich, thickened sauce, offering a tender texture contrasted by the crisp-tender green onions. It’s a quick weeknight dinner that pairs perfectly with steamed rice to balance the heat.Ingredients
Directions
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Cut tofu into 1/2-inch cubes; place in a colander and let drain for 15 minutes.
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In a small bowl, blend 1 teaspoon soy sauce, dry sherry, and sweet bean sauce; add ground pork and stir to coat.
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Stir in 1 tablespoon of the salad oil; let the pork stand for 15 minutes.
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Heat a wok or wide frying pan over high heat.
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When pan is hot, add remaining 2 tablespoons salad oil.
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When oil begins to heat, add ginger and garlic; stir once.
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Add pork and stir-fry until meat is no longer pink (about 2 minutes).
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Stir in hot bean sauce.
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Add tofu, 3/4 cup water, and 2 tablespoons soy sauce.
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Cook for 3 minutes; then add green onions.
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Stir together the 2 tablespoons water and cornstarch in a small bowl.
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Pour cornstarch mixture into pan.
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Cook, stirring constantly, until sauce boils and thickens.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 45mg15%
- Sodium 1200mg50%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 18g36%
* 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
Serve with hot cooked rice to balance the zestiness and soothe your palate.
For a vegan version, omit the pork and use a mushroom-based broth or additional vegetable stock. You can also substitute the pork with extra tofu or tempeh.
If you prefer less heat, use mild bean sauce or reduce the amount of hot bean sauce/chiles.
Ensure the wok is very hot before adding oil to prevent sticking and achieve a good sear on the pork.
The cornstarch slurry should be added at the end to thicken the sauce; cook just until thickened to avoid breaking down the starch.
