Stir-fried Pork with Tofu and Green Peppers is a classic home-style dish. The tofu is pan-fried until crispy on the outside and tender on the inside, the pork slices are tender and juicy, and the green peppers are crisp with a mild kick. The tofu is blanched first to remove the bean odor, and the pork is stir-fried and added back at the end. Stir-fried over high heat for that “wok hei” flavor—perfect with steamed rice or noodles.
🌴 Ingredients:
· 1 block firm tofu (about 400g, firm tofu prevents breaking during pan-frying)
· 150g lean pork (tenderloin or front leg, thinly sliced)
· 3-4 green chilies (thin-skinned for better flavor and aroma)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 30ml; 15ml for marinating, 15ml for stir-frying)
· 1 tbsp oyster sauce (about 15g)
· A little dark soy sauce (for color)
· 1 tbsp cooking wine (about 15ml, for marinating)
· 1 tsp cornstarch (about 5g, for marinating, locks in moisture)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Pork
Cut the pork thinly against the grain. Place in a bowl and add 1 tbsp (15ml) of light soy sauce, 1 tbsp (15ml) of cooking wine, and 1 tsp (5g) of cornstarch. Mix well and marinate for 15 minutes. ⚠️ Note: Cutting against the grain is key; cutting with the grain makes it tough. Keeping the marinade simple highlights the natural flavor of the pork. - Prepare the Tofu
Cut the firm tofu into slices about 1cm thick. Bring a pot of water to a boil, add a pinch of salt, and blanch the tofu slices for 1 minute. Drain well. ⚠️ Note: Blanching in salt water removes the bean odor and firms up the tofu, making it less likely to break when pan-fried. - Pan-fry the Tofu
Heat oil in a pan, add the tofu slices, and pan-fry over medium heat until golden and slightly crispy on both sides. Remove and set aside. ⚠️ Note: Be patient and let one side set before flipping, or the tofu will break. - Prepare the Green Peppers
Remove the stems and seeds from the green peppers, and cut them into chunks or diagonal slices. ⚠️ Note: Don’t rinse them after cutting, or you’ll lose their heat and aroma. - Stir-fry the Pork
Heat oil in a pan, add the marinated pork, and stir-fry over high heat until it changes color. Remove immediately and set aside. ⚠️ Note: Don’t overcook the pork; remove it as soon as it changes color. - Sauté the Aromatics
Add a little oil to the pan, add the minced garlic and ginger, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Combine and Stir-fry
Turn to high heat, add the pan-fried tofu and cooked pork. Add 1 tbsp (15ml) of light soy sauce, 1 tbsp (15g) of oyster sauce, a little dark soy sauce, and a pinch of sugar. Stir-fry quickly to combine. Add the green pepper chunks and stir-fry over high heat for another 30 seconds. ⚠️ Note: Cook the green peppers until just tender to keep them crisp and spicy. - Season and Serve
Sprinkle with white pepper and add salt to taste. Stir-fry quickly to combine. Turn off the heat, sprinkle with scallion, and serve hot. ⚠️ Note: Add salt at the very end so the ingredients don’t release water.
💡 More Delicious Recipes:
If you enjoy this savory and satisfying dish, you should also try my [Twice-Cooked Pork] for another classic Sichuan rice-killer, or my [Mapo Tofu] for a spicy and numbing tofu variation.
Want to explore more comforting everyday meals? Check out my full [Home-style Dishes] category!
💡 Tips:
Slice the pork thinly against the grain and marinate with light soy sauce, cooking wine, and cornstarch for tenderness. Use firm tofu, blanch it in salt water to remove the bean odor, and pan-fry until golden for a crispy exterior. Stir-fry the pork first and add it back at the end—don’t overcook it. Cook the green peppers until just tender to keep them crisp. Keep the heat high for the best “wok hei” flavor. Add salt at the very end so the ingredients don’t release water.
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