Tofu Pork Recipe

Press and prepare tofu

Wrap the 14 oz block of extra-firm tofu in several layers of paper towel or a clean kitchen towel. Place a cutting board on top and weight it (canned goods or a heavy skillet) for 20–30 minutes to press out excess water. After pressing, cut the tofu into 1/2-inch cubes and gently toss with 1 tablespoon cornstarch and a pinch (about 1/8 tsp) of the salt to lightly coat; set aside.

Season pork

In a bowl combine ground pork, 2 tablespoons light soy sauce, 1 tablespoon shaoxing wine, 1/4 tsp white pepper and remaining 1/4 tsp salt. Mix until combined but do not overwork. Set aside to marinate for 10–15 minutes while you prepare other components.

Heat a large nonstick or carbon steel skillet/wok over medium-high heat until hot. Add 2 tablespoons neutral oil. When shimmering, add the cubed tofu in a single layer and pan-fry without moving for 2–3 minutes until golden on the bottom. Toss and continue to brown all sides for another 4–5 minutes total. Remove browned tofu to a plate and set aside.

In the same pan, add remaining 1 tablespoon oil. Add the optional Sichuan peppercorns and dried chilies and fry 20–30 seconds until fragrant (skip if not using). Add minced garlic, minced ginger and the white parts of the scallions. Stir-fry 30–45 seconds until aromatic, taking care not to burn the garlic.

Add the marinated ground pork to the pan and use a spatula to break it up. Cook 4–6 minutes until browned and cooked through, stirring frequently to distribute aromatics and to brown the meat.

If using leafy vegetables (bok choy or spinach), add them now and toss with the pork for 1–2 minutes until wilted and bright green.

Stir together the sauce: 1 cup stock, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, 1 teaspoon hoisin sauce, 1/2 teaspoon sesame oil, and 1/2 teaspoon sugar. Taste and adjust — it should be savory with a touch of sweetness.

Pour the prepared sauce into the pan with the cooked pork and bring to a simmer. Return the browned tofu to the pan, gently stirring to coat the tofu with sauce. Let simmer 2–3 minutes so flavors meld.

Mix the cornstarch slurry: 1 teaspoon cornstarch with 1 tablespoon cold water, stir until dissolved. Slowly pour the slurry into the simmering sauce while stirring, simmer 30–60 seconds until sauce thickens and becomes glossy. Reduce heat to low.

Taste and adjust seasoning with a small splash of soy or a pinch of salt if needed. Stir in sliced green parts of scallions and 1/2 teaspoon sesame oil for aroma.

Transfer the tofu and pork mixture to a serving dish, sprinkle with toasted sesame seeds and chopped cilantro if using. Serve hot over cooked white rice (about 1 cup cooked rice per serving).