Hunan Pork and Tofu

Method13 steps · about 30 min

1. 1

   Step 1: Prepare the pork and vegetables as listed before heating the wok. Massage the 2 tbsp marinade water into the pork slices (280 g) until absorbed, then mix in the 1 tsp marinade oil and 1 tsp marinade cornstarch until coated. Keep the pork refrigerated while you fry the tofu.

   Uses 280 g raw pork, sliced ⅛ inch thick · 2 tbsp water for the pork marinade · 1 tsp oil for the pork marinade · 1 tsp cornstarch for the pork marinade

   
2. 2

   Step 2: If choosing the slurry finish, mix the separate 1 tsp thickening cornstarch with the 1 tbsp slurry water and set aside. Skip it if you will reduce the sauce without slurry.

   Uses 1 tsp cornstarch, only if using the thickening slurry · 1 tbsp water, only for the optional cornstarch slurry

3. 3

   Step 3: Heat the wok over high heat and coat it with the first 2 tbsp of the divided frying oil. Add the drained tofu in one layer and leave it undisturbed for at least 1 minute. Tilt the wok so oil reaches the slices; add a little of the separate conditional extra tofu oil only if needed.

   Begin the undisturbed tofu sear · 1 minUses First 2 tbsp of the 6 tbsp divided frying oil · 450 g firm tofu, drained and cut into 2-inch squares, ½ inch thick · A little additional vegetable or canola oil, only if needed while searing the tofu

   
4. 4

   Step 4: Leave the tofu on that first face for another 1–2 minutes, checking after 1 more minute, until browned and releasing from the wok. Gently loosen any sticking edges with a metal spatula.

   Finish browning the tofu’s first face · 1 minUses Tofu frying on its first face and the pan oil

5. 5

   Step 5: Reduce the heat and carefully flip the tofu. Sear its second face until golden brown, then lift all the tofu to a clean plate, leaving the pan oil in the wok.

   Uses First-side browned tofu and pan oil

   
6. 6

   Step 6: Turn the heat to high and add the next 2 tbsp from the divided frying-oil supply to the same wok. As the wok just starts to smoke lightly, add the refrigerated marinated pork in one layer and sear one side for 20 seconds.

   Sear the pork’s first face · 1 minUses Refrigerated marinated pork · Used tofu-frying oil remaining in the wok · Second 2 tbsp of the 6 tbsp divided frying oil

7. 7

   Step 7: Stir-fry the pork for another 15 seconds, then lift it to a clean bowl with its juices. It is only partly cooked. Continue directly through the following steps and return it to finish cooking in this same session.

   Briefly stir-fry the pork before lifting · 1 minUses Initially seared pork and used pan oils

   
8. 8

   Step 8: Reduce the heat to low. Add the final 2 tbsp of divided frying oil, the 1 tsp minced ginger, 2 tbsp doubanjiang and the white parts from the three prepared scallions. Stir and fry gently for 15 seconds, until the oil takes on a rich red colour.

   Fry the chili-bean aromatics · 1 minUses Used pan oils remaining after the pork is lifted · Final 2 tbsp of the 6 tbsp divided frying oil · 1 tsp minced ginger · 2 tbsp spicy chili bean paste (doubanjiang) · White parts from the three prepared scallions

9. 9

   Step 9: Add the 2 tsp minced garlic, 3 tbsp fermented black beans, prepared red bell pepper (1) and remaining scallion parts. Turn the heat to high and stir-fry for 45 seconds to sear the pepper.

   Sear the pepper and remaining aromatics · 1 minUses Red chili-bean oil, ginger and scallion whites · 2 tsp minced fresh garlic · 3 tbsp fermented black beans · 1 red bell pepper, cut into 1 × 2-inch pieces · Remaining parts from the three prepared scallions

   
10. 10

    Step 10: Return all the lifted pork and its bowl juices and all the browned tofu to the wok. Pour the 1 tbsp Shaoxing wine around the edge, add the ¾ tsp sugar, and stir-fry gently for 15 seconds without breaking the tofu.

    Return the pork and tofu with wine and sugar · 1 minUses Lifted partly cooked pork and bowl juices, separate from the pan oil · Lifted browned tofu, separate from retained pan oil · Stir-fried pepper, aromatics and pan oils · 1 tbsp Shaoxing wine · ¾ tsp sugar

11. 11

    Step 11: Continue gently stir-frying for another 15 seconds before adding the deglazing liquid.

    Continue the brief stir-fry before deglazing · 1 minUses Pork, tofu and vegetables with wine and sugar

12. 12

    Step 12: Pour the ⅓ cup selected hot water or chicken stock around the sides of the wok to deglaze it. Continue stir-frying for 30 seconds, working the liquid around the sides to loosen browned bits.

    Deglaze the wok · 1 minUses Continuously stir-fried pork, tofu and vegetables · ⅓ cup hot water OR hot chicken stock

13. 13

    Step 13: Choose one finish: continue stir-frying until most of the liquid is reduced, OR stir the prepared optional slurry again and add it to thicken the standing liquid. In either route, continue until the pork is fully cooked and reaches at least 63°C/145°F, then allow a 3-minute rest before serving. Serve with the optional ready cooked rice if desired.

    Uses Hot pork, tofu and vegetable stir-fry · Complete optional cornstarch slurry, only for the thickened finish · Ready cooked rice for serving, optional