Szechuan Pork Tofu

Ingredients

• As neededOil
• 3 clovesGarlic, minced
• 1 tspFresh ginger, grated
• 1 smallOnion, sliced
• 454 g (1 lb)Minced pork
• 3Spring onions, chopped, white and green parts separated
• 3 tbspAloha shoyu
• 1 tbspSugar
• 1 tbsp, to tasteChilli garlic paste
• 120 ml (½ cup)Chicken stock, plus more as needed
• 2 tspCornflour
• 60 ml (¼ cup)Water, for mixing with the cornflour
• 1 block (567 g; 20 oz)Firm tofu, drained and cubed

Instructions

1. 1

   Soften the aromatics

   Heat oil in a wok. Add the garlic, ginger and sliced onion, and sauté until tender.

2. 2

   Brown the pork

   Add the pork and brown it well. Stir in the white parts of the spring onions and heat through.

3. 3

   Add the sauce

   Stir in the shoyu, sugar, chilli garlic paste and 120 ml of chicken stock. Cook for 2 minutes.

4. 4

   Thicken the sauce

   Mix the cornflour with 60 ml of water, then add the mixture to the wok to thicken the sauce. Add more chicken stock if needed.

5. 5

   Fold in the tofu

   Add the tofu and the green parts of the spring onions. Stir gently to coat the tofu with sauce.

6. 6

   Serve hot

   Serve with hot steamed rice or over fried noodles.

What is Szechuan pork tofu?

This is a saucy pork and tofu dish with garlic, ginger and chilli, served hot with rice or noodles. The recipe is presented as Hawaiian cuisine, bringing together familiar shoyu seasoning and a chilli-garlic flavour.

The version here works by browning the pork before adding the sauce, then thickening it so it clings to the tofu. The amount of chilli paste can be adjusted to make the dish milder or hotter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 34g protein, 17g carbs, 33g fat.

The pork and tofu provide most of the protein, while the pork and cooking oil contribute much of the fat. The sugar and any rice or noodles served alongside provide most of the carbohydrates; shoyu and stock contribute sodium. For a balanced plate, serve a moderate portion with steamed vegetables alongside.

Build the aromatic base

Garlic and ginger: sauté them with the onion until tender, so their flavour gets a chance to mingle with the cooking oil.

Spring onion: add the white parts with the pork, then save the green parts for the final stir. This keeps the greens fresher in flavour and appearance.

Brown the pork well

Give the minced pork room to brown in the wok rather than rushing straight to the sauce. A well-browned base gives the finished dish a deeper savoury flavour.

Stir and break up the meat as it cooks; aim for no raw-looking pork before adding the white spring onion.

Adjust the chilli and sauce

Chilli paste: the recipe calls for a tablespoon, but its heat can vary. Start with less if you are unsure, then taste and add more as desired.

Shoyu and stock: shoyu brings saltiness while the chicken stock loosens the sauce. Add extra stock only as needed to keep the mixture saucy.

Thicken without lumps

Cornflour slurry: mix the cornflour with the measured water until smooth before adding it to the wok. Stir as it goes in so it thickens evenly.

The sauce should coat the ingredients rather than set into a paste. If it becomes too thick, loosen it with a little more chicken stock.

Keep the tofu intact

Firm tofu: drain it and cut it into cubes before adding it to the wok. Once it is in, fold and stir gently so the cubes are coated without breaking up.

Add the tofu after the sauce has thickened, as the method directs. This gives it a coating of sauce while helping it hold its shape.

Choose a serving base

Steamed rice: serve the pork and tofu hot over rice, which soaks up the savoury sauce.

Fried noodles: use noodles instead for a more substantial base, and serve them hot with the saucy topping.

Recipe notes & tips

• Separate the spring onion whites and greens before you start cooking.
• Drain the tofu well so excess water does not thin the sauce.
• Brown the pork before adding the liquid ingredients.
• Mix the cornflour thoroughly with water before pouring it into the wok.
• Add the chilli paste gradually if you want more control over the heat.
• Stir the tofu gently to help keep the cubes intact.

Variations

• Milder sauce: start with less chilli garlic paste and add more after tasting.
• Extra heat: increase the chilli garlic paste to suit your preference.
• Rice bowl: serve the pork and tofu over hot steamed rice.
• Noodle bowl: spoon the mixture over hot fried noodles.
• More spring onion: reserve extra chopped green onion for a fresh finish.

Common mistakes to avoid

• Skipping the browning: cook the pork until well browned before adding the sauce ingredients.
• Adding slurry dry: first stir the cornflour and water together until smooth.
• Making the sauce too thick: loosen it with more chicken stock, added a little at a time.
• Breaking up the tofu: fold it through the sauce gently rather than stirring vigorously.
• Adding all the chilli at once: begin with less if you are uncertain about its heat.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a splash of water or chicken stock if the sauce has thickened.

Frequently asked questions