Spicy Garlic Tofu Stir Fry
User Reviews
4.9
Spicy Garlic Tofu Stir Fry
Description
Spicy Garlic Tofu Stir Fry blends firm tofu with ground pork and aromatics cooked in a wok to bring out their fragrant qualities. Thinly sliced garlic and shallots are cooked until golden and translucent, laying the flavor foundation. Combining Shaoxing wine, hoisin sauce, and spicy bean paste creates a sauce with savory and spicy notes, thickened to cling to the tofu with a cornstarch slurry. The white pepper and sugar help balance the spice and enhance the overall flavor complexity. Sesame oil adds a subtle nuttiness to finish the sauce.
The tofu is simmered briefly in the sauce, allowing it to absorb the flavors without breaking apart, preserving its shape and providing a tender bite contrasted with the ground pork. Chopped scallions add a fresh touch at the end before serving.
This dish is suited to be served as a main course alongside steamed rice, where the flavorful sauce can be soaked up. It offers a fulfilling option incorporating both plant-based and meat proteins in a single stir fry.
Ingredients
- 1 tablespoon neutral cooking oil any neutral oil, such as vegetable or canola, generic cooking oil
- 10 cloves garlic (thinly sliced)
- 4 oz. ground pork
- 2 shallot thinly sliced, medium
- 2 tablespoons Shaoxing wine
- 1 tablespoon hoisin sauce
- 1 tablespoon bean sauce doubanjiang, spicy
- 1 1/2 cups chicken stock (or vegetable stock)
- 1/4 teaspoon ground white pepper
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch (mixed into a slurry with 1 tablespoon water)
- 1 pound tofu cut into 3/4-inch/2 cm cubes, firm
- 1 scallion (chopped)
Instructions
- Heat the oil in your wok over medium heat. Stir in the garlic, and cook for about 30 seconds, or until the garlic begins to turn golden at the edges.
- Add the ground pork, and stir-fry until browned, about 1-2 minutes. Increase the heat to high, and add the shallots. Cook for 1-2 minutes, until the shallots begin to turn translucent.
- Stir in the Shaoxing wine, hoisin sauce and spicy bean paste, and cook for an additional 30 seconds.
- Add the chicken stock, white pepper, sugar, and sesame oil. Bring the sauce to a simmer. Mix the cornstarch slurry, and pour into the sauce. Simmer for 30 seconds, until the sauce has thickened.
- Gently stir in the tofu cubes, and allow it to simmer for 1-2 minutes, stirring often. Stir in the scallions, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 251mg | 10% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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