Silky Tofu in Fiery Pork Sauce

QQ20260127 150908
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QQ20260127 150908

Silky Tofu in Fiery Pork Sauce

A Sichuan classic: silky tofu swimming in a glossy, spicy sauce laced with pork, doubanjiang and tongue-tingling peppercorns. Ready in 25 minutes, one wok, no fancy gear.
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Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g silken tofu cold, cubed 2 cm
  • 150 g ground pork 20% fat
  • 2 tbsp doubanjiang Sichuan chili bean paste
  • 1 tbsp fermented black beans rinsed, chopped
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 1 cup chicken stock warm
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce for color
  • 1 tsp cornstarch + 2 tbsp water slurry
  • 2 tbsp neutral oil
  • 1 tsp Sichuan peppercorns crushed
  • 2 spring onions green parts only, sliced
  • Optional: 1 tsp chili flakes for extra heat

Equipment

  • wok or deep skillet
  • wooden spatula
  • small bowl for sauce mix
  • measuring spoons

Method
 

  1. Heat oil in wok over medium-high. Add peppercorns, garlic, ginger; stir 20 s until fragrant.Push aromatics aside, add ground pork; break up and brown 3-4 min.Stir in doubanjiang and black beans; fry 1 min until oil turns red.Pour in stock, light and dark soy sauces; bring to a gentle boil.Carefully slide in tofu cubes. Simmer 5 minutes without stirring.Add cornstarch slurry; swirl wok until sauce thickens and glosses.Sprinkle spring onion greens. Serve immediately over steamed rice.

Notes

Use silken tofu, not firm, for authentic mouth-feel.
Rinse doubanjiang briefly to reduce salt if desired.
For vegetarian: swap pork for minced shiitake mushrooms and use veg stock.
Sichuan peppercorns can be toasted and ground for fresher tingle.
Leftovers keep 2 days refrigerated; reheat gently to avoid breaking tofu.
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