Szechuan Pork with Tofu

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Szechuan Pork with Tofu is a fiery stir-fry packed with bold flavors, tender pork, silky tofu, and that signature tingly Szechuan spice. It’s fast, flavorful, and perfect for spice lovers.

A plate of Szechuan tofu with mushrooms and ground pork with chopsticks.

If you love quick and flavorful stir-fries, this Szechuan Pork with Tofu deserves a spot on your dinner rotation. It features juicy ground pork, tender tofu, and that unmistakable Szechuan kick—spicy, savory, and just a little numbing from the Szechuan peppercorns. It’s bold, comforting, and incredibly satisfying with a bowl of fluffy white rice.

This dish shares the same cozy, homey vibes as my Eggplant with Ground Pork stir-fry and the gentle richness of my Silken Tofu with Spinach. If you’ve tried my Tomato Stir-Fry or Pork and Broccoli Stir-Fry, you’ll notice the same balance of bold flavor and fast cooking—but with a distinct Szechuan flair that sets this one apart.

Why You Will Love This Recipe

Bold, spicy flavors – If you love a good kick, this dish delivers with chili bean paste and Szechuan peppercorns for that signature tingly heat.
Quick & easy – It comes together in under 30 minutes, making it perfect for busy weeknights when you want something fast but flavorful.
Protein-packed – With ground pork and tofu, this dish is hearty and filling, with a great mix of textures in every bite.
Perfect with rice – The savory sauce soaks beautifully into rice, making each spoonful comforting and crave-worthy.
A twist on takeout – Skip the delivery and make a better-than-takeout version at home with simple pantry ingredients.

Recipe Ingredients

Szechuan pork with tofu ingredients and labels.

Ingredient Notes

Tofu – Choose silky tofu for the best texture—it practically melts in your mouth and soaks up all the spicy sauce beautifully. If silky tofu isn’t available, Chinese soft tofu (often wrapped in cloth) is a great alternative. Slice it gently and deep-fry until lightly golden to help it hold its shape in the stir-fry.

Mushrooms – Shiitake and shimeji mushrooms make a deliciously earthy combo that pairs perfectly with the bold Szechuan flavors. Feel free to experiment with other mushrooms like oyster, enoki, or button mushrooms depending on what you have on hand.

Chili Bean Sauce – This dish gets its deep umami kick from chili bean sauce. It adds a savory, slightly funky note that’s essential to many authentic Szechuan recipes. You can find it in jars in Asian grocery store. Just add a teaspoon—but don’t skip it if you want that authentic flavor.

Chilies & Chili Oil – No Szechuan dish is complete without a spicy element. Use a combination of fresh chili, dried chili, and chili oil to layer the heat. Dried chilies are more intense, so adjust to taste if you don’t want it too hot.

Szechuan Peppercorn – This is what gives Szechuan cuisine its signature “mala” sensation—a tingly, numbing spiciness that bites your tongue. Lightly toast the peppercorns before using to bring out their citrusy aroma. Use whole or crushed, but go easy at first if you’re new to the buzz!

How to Make Szechuan Pork with Tofu

Step by step process photos of preparing the shitake mushrooms and frying the tofu.

STEP 1. Soak the shiitake mushrooms in hot water until softened (Image 1). Meanwhile, deep-fry the tofu until golden brown (Images 2, 3), then set aside. Once the mushrooms are soft, slice them thinly (Image 4).

Step by step process photos of stir-frying the ground pork and mushrooms.

STEP 2. Heat some cooking oil or flavored oil in a wok. If you’re using flavored oil, you can skip the garlic. Otherwise, add minced garlic (Image 5) and stir-fry until golden and fragrant. Add the ground pork (Image 6) and cook until it changes color. Toss in the sliced mushrooms (Images 7, 8) and stir well.

Step by step process photos of adding seasonings, chilis, and water to the wok.

STEP 3. Add oyster sauce, dark soy sauce, Shaoxing wine, fish sauce, chili bean sauce, chili oil, Szechuan peppercorns, and mushroom powder (Images 9, 10). If you like it spicier, add some sliced chilies (Image 11). Pour in about 100 ml of water to create a savory sauce base (Image 12).

Step by step process photos of stir-frying and adding cornstarch slurry to the wok.

STEP 4. Add the fried tofu into the pan (Image 13). Stir gently to coat the tofu evenly with the sauce (Image 14). Add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken the sauce (Image 15). Stir until the sauce is glossy and clings to the tofu.

Transfer the tofu to a serving plate and spoon the pork and mushroom mixture over the top. Garnish with chopped leeks or scallions (Image 16). Serve hot with steamed rice—and enjoy every spicy bite!

Pro Tips

Frying the tofu gives it a firmer exterior that holds up better in stir-fries and soaks up the sauce beautifully. You can also pan-fry it with less oil for a lighter version.
Chili bean sauce adds depth and that Szechuan signature. One teaspoon is enough to give its authentic flavor.
Lightly toast the Szechuan peppercorns before using to bring out their citrusy aroma and enhance that signature numbing mala sensation. Give them a gentle crush for even flavor distribution—I like to keep a jar of pre-toasted, crushed peppercorns ready in my kitchen for quick use.
This is a fast stir-fry! Have all your ingredients chopped, sauces ready, and tofu pre-fried before you start cooking to keep everything moving smoothly.
Control the spice level by adjusting the amount of chili oil, fresh chilies, and Szechuan peppercorns. Want it milder? Skip the dried chilies and reduce the peppercorns.
This dish is best served hot, fresh from the wok, when the sauce is still silky and the tofu is warm and tender. Pair it with steamed jasmine rice.

How to Serve

This spicy Szechuan Tofu with Ground Pork and Mushrooms is best enjoyed hot with a bowl of steamed jasmine rice to soak up all that bold, savory sauce. Pair it with crispy deep-fried shrimp balls, pan-fried potstickers, or juicy wontons for a perfect meal.

For a fiber boost, add stir-fried green beans with egg or soft, savory chive eggs. To cool things down, have a refreshing glass of oolong milk tea or soothing lemongrass pandan tea.

FAQs about Szechuan Pork

Can I use ground chicken or turkey instead of pork in this Szechuan Pork recipe?

Absolutely! While ground pork is traditional for this recipe, ground chicken or turkey can be great substitutes. They will give the dish a slightly different flavor and texture but can still be delicious.

Can I add Szechuan peppercorns to this recipe?

Yes, you can. I don’t add Sichuan peppercorns in this recipe because I already put chili oil which as Sichuan peppercorns in it. If you want to add more Sichuan peppercorns to make it more spicy, you may add it according to your liking.

Is this dish very spicy? How can I reduce the heat?

The spiciness of this dish largely comes from the bean curd sauce and chili oil. To reduce the heat, simply use less of the paste and the oil or look for a milder version. Remember, you can always add more spice later, but it’s harder to reduce once added.

How can I make this dish vegetarian or vegan?

To make this dish vegetarian, you can omit the pork and increase the amount of tofu or add a mix of vegetables like bell peppers, mushrooms, and zucchini. For a vegan version, also ensure that your soy sauce, black vinegar, and other ingredients are vegan friendly

A plate of Szechuan tofu with mushrooms and ground pork with chopsticks and a bowl or rice.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen overnight, making it even more delicious the next day. To reheat, warm it gently in a pan over low heat or microwave in short bursts, adding a splash of water if the sauce has thickened too much. This dish is not ideal for freezing, as the tofu may become watery and lose its silky texture.