Hunan Pork and Tofu is a classic dish served at many Hunan restaurants throughout China and the US. Hunan-style food, like Sichuan food, features chilis and spice as a core flavor, and has really taken off in popularity in recent years as more Chinese immigrants and visitors have made their way into all parts of America. Common variations are simply Hunan Pork and Hunan Tofu, but why not have the best of both worlds with Hunan Pork AND Tofu?
Hunan-style food incorporates fermented black beans in many dishes, including Hunan Steamed Fish with Salted Chilies, (an under-appreciated dish on our blog, I must say). On the topic of fermented black beans, if you’re looking to dip a toe in the water rather than steam up a whole fish, one of our favorite condiments is Lao Gan Ma or “Lady Sauce” as Sarah and Kaitlin dubbed it long ago, as you can see here in our very first post. Our nickname may be questionable, but the combination of fermented black beans and hot chili sauce infused in oil is uniquely delicious and something you must try!
One other note about Hunan Pork or most Hunan dishes you’ll likely encounter is the amount of oil used in each dish. Hunan style, like Sichuan-style Chinese cooking, incorporates significant amounts of oil. It’s not surprising that dishes may contain up to ½ cup of oil! This Hunan Pork and Tofu recipe also uses a liberal amount of oil (6 tablespoons), but you’ll notice that it’s lacking the strong/visible greasiness that you might see in Chinese restaurants. As always, we encourage our readers to experiment, so if you enjoy that restaurant-style flavor and consistency, increase the oil from 2 tablespoons to ¼ cup in the step where you fry the chili bean paste!
So what are you waiting for?
You’ll need:
For the pork and marinade:
- 10 ounces pork, sliced ⅛-inch thick
- 2 tablespoons water
- 1 teaspoon oil
- 1 teaspoon cornstarch
For the rest of the dish:
- 6 tablespoons vegetable or canola oil, divided
- 1 block firm tofu, drained and cut into 2-inch squares, ½-inch thick
- 1 teaspoon minced ginger
- 2 tablespoons spicy doubanjiang chili bean sauce
- 3 scallions, cut on an angle into 2-inch pieces
- 2 teaspoons fresh garlic, minced
- 3 tablespoons fermented black beans
- 1 red bell pepper, cut into 1×2-inch pieces (about 1½ cups)
- 1 tablespoon Shaoxing wine
- ¾ teaspoon sugar
- ⅓ cup hot water or chicken stock
- Cornstarch slurry, 1 tablespoon water mixed with 1 teaspoon cornstarch (optional)
In a bowl, add 2 tablespoons of water to the pork slices and massage until the pork absorbs all of the water. Next, add the oil and cornstarch, mix thoroughly until the pork is coated, and set aside.
Heat your wok over high heat, and spread 2 tablespoons of oil around the wok to evenly coat the surface. Add the tofu slices to the wok in one layer, and let them sear.
Don’t move them for a least 1 minute! Tilt your wok so the oil reaches the tofu on all sides. Add more oil if needed.
After another 1 to 2 minutes, the tofu should be browned, and it should not stick to the wok. You may have use a metal spatula to loosen the pieces slightly. Turn down the heat, and carefully flip all of the tofu slices. After the tofu is golden brown on both sides, transfer to a plate. They should be much easier to handle now.
Over high heat, add another 2 tablespoons of oil to your wok. When the wok just starts to smoke a bit, immediately add the pork. Spread the pork around the wok using your metal spatula, and let the meat sear for 20 seconds on one side. Stir fry for another 15 seconds, and scoop out the meat into your marinade bowl. It should be about 80% cooked.
Using the same wok, turn the heat to low, and immediately add 2 tablespoons oil, the minced ginger, the spicy chili bean paste (dou ban jiang), and the white parts of the scallions. Stir this mixture into the oil and let it fry at low heat for 15 seconds to infuse the oil and bring out a rich red color.
Next, add the garlic, black beans, red bell peppers, and the rest of the scallions. Turn the heat to high, and give everything a good stir-frying for 45 seconds. The red pepper will sear and add more natural red color to this dish!
Add the pork and juices from your marinade bowl and the tofu back to the wok. Next, spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, add the sugar, and continue to stir-fry for 15 seconds. Be gentle so you don’t break up the tofu.
After another 15 seconds of stir-frying, spread the hot chicken stock or water around the perimeter of the wok to deglaze it. Continue to stir fry for another 30 seconds, being sure to spread the liquid to the sides of the wok to further deglaze it. (Notice we did not add salt or soy sauce, since the combination of the spicy bean paste and the fermented soybeans is quite salty.)
At this point, you can continue to stir-fry the dish until most of the liquid is reduced, or add the water and cornstarch to thicken any standing liquid. Plate this Hunan Pork and Tofu and enjoy with rice!
- 10 ounces pork, sliced ⅛-inch thick
- 2 tablespoons water
- 1 teaspoon oil
- 1 teaspoon cornstarch
- 6 tablespoons vegetable or canola oil, divided
- 1 block firm tofu, drained and cut into 2-inch squares, ½-inch thick
- 1 teaspoon minced ginger
- 2 tablespoons spicy doubanjiang chili bean sauce
- 3 scallions, cut on an angle into 2-inch pieces
- 2 teaspoons fresh garlic, minced
- 3 tablespoons fermented black beans
- 1 red bell pepper, cut into 1x2-inch pieces (about 1½ cups)
- 1 tablespoon Shaoxing wine
- ¾ teaspoon sugar
- ⅓ cup hot water or chicken stock
- Cornstarch slurry, 1 tablespoon water mixed with 1 teaspoon cornstarch (optional)
- In a bowl, add 2 tablespoons of water to the pork slices and massage until the pork absorbs all of the water. Next, add the oil and cornstarch, mix thoroughly until the pork is coated, and set aside.
- Heat your wok over high heat, and spread 2 tablespoons of oil around the wok to evenly coat the surface. Add the tofu slices to the wok in one layer, and let them sear. Don’t move them for a least 1 minute! Tilt your wok so the oil reaches the tofu on all sides. Add more oil if needed.
- After another 1 to 2 minutes, the tofu should be browned, and it should not stick to the wok. You may have use a metal spatula to loosen the pieces slightly. Turn down the heat, and carefully flip all of the tofu slices. After the tofu is golden brown on both sides, transfer to a plate. They should be much easier to handle now.
- Over high heat, add another 2 tablespoons of oil to your wok. When the wok just starts to smoke a bit, immediately add the pork. Spread the pork around the wok using your metal spatula, and let the meat sear for 20 seconds on one side. Stir fry for another 15 seconds, and scoop out the meat into your marinade bowl. It should be about 80% cooked.
- Using the same wok, turn the heat to low, and immediately add 2 tablespoons oil, the minced ginger, the spicy chili bean paste (dou ban jiang), and the white parts of the scallions. Stir this mixture into the oil and let it fry at low heat for 15 seconds to infuse the oil and bring out a rich red color.
- Next, add the garlic, black beans, red bell peppers, and the rest of the scallions. Turn the heat to high, and give everything a good stir-frying for 45 seconds. The red pepper will sear and add more natural red color to this dish!
- Add the pork and juices from your marinade bowl and the tofu back to the wok. Next, spread 1 tablespoon of Shaoxing wine around the perimeter of the wok, add the sugar, and continue to stir-fry for 15 seconds. Be gentle so you don’t break up the tofu.
- After another 15 seconds of stir-frying, spread the hot chicken stock or water around the perimeter of the wok to deglaze it. Continue to stir fry for another 30 seconds, being sure to spread the liquid to the sides of the wok to further deglaze it. (Notice we did not add salt or soy sauce, since the combination of the spicy bean paste and the fermented soybeans is quite salty.)
- At this point, you can continue to stir-fry the dish until most of the liquid is reduced, or add the water and cornstarch to thicken any standing liquid. Plate this Hunan Pork and Tofu and enjoy with rice!
Beau says
This recipe turned out really well! I used ground pork instead of sliced, and did a little extra doubanjiang since I can’t get enough of the stuff. The doubanjiang and douchi combo is umami heaven, and it looked very presentable while coming together very quickly. Definitely putting this recipe in rotation.
Judy says
Hi Beau, nicely done!
Susan says
Hello!
I am making this dish today but would like to substitute eggplant and mushrooms for the tofu. Do you think that would work?
Judy says
Sure, you will get the flavor of this dish without the tofu. You should pan-fry the eggplant first like we pan-fried the tofu. It will do wonders for the dish. :-)
Sherry Frigon says
This recipe sounds great but what can I use in place of tofu? Can’t stand the stuff.
Judy says
Hi Sherry, you can try mixed vegetables…like this recipe. https://thewoksoflife.com/2013/06/everyday-vegetable-stir-fry/
Andrea says
Made this last night and it was REALLY good. I loved the funkiness of the black beans and enjoyed how much they added to the dish. Used pork steaks sliced thin–that little bit of extra fat was great. The sweetness of the red peppers balanced nicely with the spicy, saltiness of the chili bean sauce. Easy to throw together…thanks for a great recipe and a great website.
Judy says
Thank you very much for your approval, Andrea!
Glenn says
Just put away the leftovers. This dish was really good! I will make again, Thanks for the recipe!
Bill says
Hi Glenn, You’re welcome and keep up the great cooking!
Michele says
I’ve made this dish several times now and it’s one of my favorites, and my favorite tofu dish ever! Thanks!
Judy says
Hi Michele, thank you so much for your high praise.
brambo2000 says
Thank you so much for the Hunan Dish. Hunan recipes are hard to find.
Bill says
You’re welcome brambo2000 – Enjoy!
Nat says
Can I make this vegetarian? If yes, do I just skip the pork and keep the rest of the recipe the same? Or should I change it somehow?
Bill says
Hi Nat, definitely can skip the pork and maybe add some bean threads instead. See our page on Chinese tofu – bean thread for the picture and product. I bet you will like it!
Suzy says
Hi Can you explain which part of the pork to get for this dish? I’m not good with purchasing the correct meat parts for certain dishes. thanks!
Bill says
Hi Suzy, I like to use the pork shoulder cut for most Chinese Stir-fry dishes since they have some fat on them to add flavor. Happy cooking!
Jack says
This is a great dish — i have now made it twice. I press the tofu for an hour or two to make it firmer and next time will probably reduce the black beans. Maybe a bit less doubanjiang as well.
Bill says
Hi Jack, practice makes perfect, especially when you’re making it for yourself the way you like it. Happy cooking!
Joe says
I tried making this recipe today even though I couldn’t find the brands that you recommended for the two kinds of sauce. I used products from two Taiwanese companies: Chili Soybean Paste by Hwa Nan Foods and Soy Bean Sauce by Har Har Pickle Food Factory. The store I went to simply doesn’t sell salted black beans. I will have to try another store when I run out of my supply.
Anyway, I loved the flavor of the dish. I was hoping for something much more spicy, but that richness of soybean sauce is one of the great flavors of Chinese cuisine, and it wasn’t really burning hot. I noticed a little warmth at the end of eat bite.. However, the color was not red at all. It was brown.
I will definitely make this one again. Thanks for a wonderful recipe.
Bill says
Hi Joe, great way to improvise on the sauces. There are so many brands and variations so it’s always good to experiment! The “doubanjiang” we used in this recipe is made out of broad beans and has a bright red color right out of the jar. It is quite spicy and very salty. You can click on the ingredient in the recipe to see pictures and get a link to an Amazon vendor as a last resort if you can’t find it locally.
Darcey says
Here’s a silly question for you… how do I ask for firm tofu, in China? All I can find is stuff that’s definitely not firm – but in Beijing, no one in the hutongs around my house can seem to understand it, even if I show a picture!
Bill says
Hi Darcy, It’s not a silly question at all :) Try asking for lao doufu (老豆腐). Good luck and hope you like the dish!
pivo says
this looks quite like 家常豆腐, one of my three favourite dishes in my year in beijing (the other other two were 地三鲜 and 干煸豆角)…great stuff…same as your blog… :) i look on your site everyday, just to check on new entries…
love your authentic dishes and easy recipes…more vegetarian recipes would be appreciated though (maybe you can look a little bit into taiwanese cuisine)…i adore meat, but try to eat it only on weekends, because (cheap) meat from the supermarket is full of antibiotics and the animals are treated so badly…good meat from the butcher is rather expensive, so it’s only a treat on special days and occasions…
one recipe i always wanted to find is that for 香辣土豆丝, crispy potato stripes with a hint of chilli…phantastic stuff…
keep on blogging…
love, peace & unity from vienna, austria…
pivo
tracey says
Hello Pivo, I think the recipe you want for the potato is this one https://au.pinterest.com/pin/501799583471586055/ which I have made a few times…
Lyn says
This looks delicious…what kind of pork are you using???? It doesn’t look like pork loin???
Bill says
Hi Lyn, We used pork shoulder for this recipe, because it has a bit more fat and flavor than the more lean pork loin!
Maggie Jordan says
oooooh I knew I was doing the right thing signing up for your so delicious recipes!, I too love all things Chinese …. I live in The Midlands and up until 2 years ago my Hubbie and I would go to BIrmingham to the old quarter,my hen there was a most amazing Chinese restaurant called Henry Wong, after the owner who would always make a gracious appearance. It was not cheap and cheerful, it was an expensive treat but sooo worth it. It served the most exquisite light Chinese food. not a sprinkle of MSG, just lots of care and attention to detail!!, But sadly, (for his customers) Mr Wong retired back to China and the restaurant is no more. However …. I found you last week!!! And I have made rice the aubergine dish with minced pork. very delicious thank you. And now this one …. . lovely. we have a very good indoor market in Birmingham which sells all the spices and sauces etc I could poss need to start cooking!! Thank you again. it is such a vibrant site as well. Maggie
Bill says
Welcome Maggie and hope you continue to enjoy and cook our recipes with us!
Chris says
Bill my man, this looks so good. I am a sucker for all things Chinese stir fry, so everytime you guys post one, my mind gets blown just by looking at the one picture that’s on the post. You know, one of my favorite dishes ever, is that Beef Ginger Scallion Tofu styr fry you’ve posted, I have to that thing at least once a week or so. So thanks a lot for sharing.
I wanna ask one thing though. I found a new Asian market, and they sell all those seasoned tofus and I wonder if they are any good, do you have personal favorite maybe? Thanks in advance.
Bill says
Hi Chris, Stir fry dishes are awesome when done right! I like to use seasoned tofu in what I call “dry stir-fry dishes” like Beef with peppers (even though this dish does not have spiced tofu). For other tofu dishes, I prefer to use fresh – like the one you mentioned or our most recent Beef and Tofu Stir fry.