Spicy Tofu


Tofu is one of my favorite food to eat, my family enjoys it tremendously as well. This dish is a bit spicy and heavy on saltiness, so please adjust according to your taste buds. I skipped the last step (the sauce), the end result was good anyway, so if you would like to save time, please do the same.

  • Marinade for Ground Pork:
  • 1 1/2 Tbsp tapioca starch (can substitute cornstarch)
  • 2 tablespoons soy sauce
  • Other:
  • 1/4 pound ground pork
  • 1 pound regular tofu (medium firmness)
  • 1 leek or 3 green onions
  • 1/4 tsp salt
  • 1 tsp Chinese salted black beans (fermented black beans, also called Chinese black beans), or to taste
  • 1 Tbsp chili bean paste, or to taste
  • 3 Tbsp stock (chicken broth)
  • 1 Tbsp cornstarch
  • 2 Tbsp water
  • 2 Tbsp light soy sauce
  • Freshly ground Szechuan pepper
  • 2 – 3 tablespoons oil for stir-frying, as needed


Mix marinade ingredients.  Marinate pork for about 20 minutes.
Cut the tofu (bean curd) into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 – 3 minutes. Remove from boiling water and drain.
Chop leek or green onions into short lengths.
Heat wok and add oil.  When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat.  Cook for 3 – 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.

Recipe adapted from : About


2 Comments Add yours

  1. Rice Palette says:

    Hi Jeno, how are you?

    So I let my girlfriend have the honors of choosing a recipe on your beautiful blog, and she ended up choosing this one! A bit ironic that the recipe she chose uses the same main ingredients as the one you tried on my blog 😉

    Anyway, WE LOVED IT! She did most of the work, and it looks almost identical to the photo you have there. I honestly never had ground pork so tasty and mushy (in a good way)! It was delicious!! I told my girlfriend this, and she says it may have something to do with the corn starch being marinated with the pork. I think the only variation we made was the soy sauce: We only put in 1 tablespoon of soy sauce altogether.. we aren’t the biggest fans of salty food, and it actually tasted just right for us!

    Your instructions were well-written, so we had no issues whatsoever. I’d like to feature this recipe on my blog, is it alright if I use the same steps as you described? I will definitely talk about your blog at the beginning, and hope it will attract more visitors to your blog 🙂

    Let me know!

  2. Jeno says:

    Hey Rice Palette! I am so glad you and your GF had a chance to try out this recipe, happy it turned out tasty, otherwise I would have been embarrassed! Please feel free to post any of the recipes from my blog, a lot of them are great online finds, but I’ve started to play around and create my own lately. I saw your newest post “Beef with Tomatoes” and it’s calling my name, if I get a chance to grocery shop tomorrow, love to give it a try…

    Happy cooking!

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