Description
Experience a culinary delight with Hunan Pork and Tofu Spicy Stir Fry, a bold and spicy dish perfect for any dinner. This vibrant stir-fry combines crispy tofu with tender pork in a spicy sauce, offering hearty flavors and engaging textures. It’s a quick, homemade meal that bursts with life, embodying the bold spirit of Hunan cooking.
Ingredients
- 10 ounces Pork (loin or chop)
- 2 tablespoons Water
- 1 teaspoon Cornstarch
- 1 teaspoon Oil (vegetable or canola)
- 6 tablespoons Oil (vegetable or canola)
- 1 pound Firm Tofu
- 1 teaspoon minced Ginger
- 2 teaspoons minced Garlic
- 3 pieces Scallions (cut into 2-inch pieces)
- 2 tablespoons Spicy Bean Sauce (doubanjiang)
- 3 tablespoons Fermented Black Beans
- 1 Red Bell Pepper (cut into ½-inch pieces)
- 1 tablespoon Shaoxing Wine
- ¾ teaspoon Sugar
- ⅓ cup Hot Water or Chicken Stock
Instructions
- Marinate Pork: In a bowl, combine the thinly sliced pork with water, 1 teaspoon of oil, and 1 teaspoon of cornstarch. Let it sit for about 15 minutes to enhance tenderness.
- Sear Tofu: Heat 2 tablespoons of oil in a wok over high heat. Add the firm tofu and sear until golden brown, about 2-3 minutes per side. Transfer to a plate and set aside.
- Sear Pork: In the same wok, add an additional 2 tablespoons of oil. Quickly sear the marinated pork for only 20 seconds, then remove.
- Sauté Aromatics: Lower the heat and add the remaining oil. Sauté minced ginger, spicy bean sauce, and scallions for about 15 seconds until fragrant.
- Add Vegetables: Toss in the minced garlic, fermented black beans, red bell pepper pieces, and the rest of the scallions. Stir-fry for approximately 45 seconds.
- Combine Ingredients: Return the pork and tofu to the wok, adding in the Shaoxing wine and sugar. Stir-fry gently for 30 seconds to combine everything.
- Deglaze: Deglaze the pan with hot water or chicken stock, stirring until the liquid reduces and flavors meld together beautifully.
- Serve: Adjust seasoning to your taste, then serve immediately with steamed rice or fried rice.
Notes
- Drizzle with a bit of sesame oil for extra richness and flavor.
- High Heat Cooking: Always maintain high heat while sautéing to achieve an ideal sear on both the tofu and pork.
- Adjust Spice Levels: If sensitive to heat, reduce the spicy bean sauce gradually; taste as you go to find your perfect spice level.
- Oil Control: Use less oil if watching calories, ensuring enough to prevent sticking.
- Fresh Ingredients: Use fresh ginger and garlic whenever possible for uplifted flavor.
- Experiment with Veggies: Feel free to swap in your favorite vegetables like bok choy or snap peas.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Freeze in a sealed container for up to 2 months; thaw overnight before reheating.
- Reheat in a skillet over medium heat, adding a splash of water or broth to revive moisture.
- Serve with steamed jasmine rice, garlic bok choy, cucumber salad, or fried rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Hunan
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
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