Szechuan Tofu with Ground Pork

A plate of Szechuan tofu with mushrooms and ground pork.

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Chinese

Diet: Gluten Free

Servings: portions

Calories: 106kcal

Author: Claudia

Ingredients

6 pcs tofu
200 gr ground pork
2 pcs shitake mushrooms
1 pack shimeji mushrooms
1 stalk minced leeks
3 pcs garlic

Seasonings

1 tbsp oyster sauce
1 tsp fish sauce
1 tbsp dark soy sauce
1 tsp chili bean sauce
½ tsp mushroom powder
1 tsp chili oil
1 tsp sesame oil
1 tbsp shaoxing wine

Instructions

Soak the shiitake mushrooms in hot water until softened. Meanwhile, deep-fry the tofu until golden brown, then set aside. Once the mushrooms are soft, slice them thinly.
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 and stir-fry until golden and fragrant. Add the ground pork and cook until it changes color. Toss in the sliced mushrooms and stir well.
Add oyster sauce, dark soy sauce, Shaoxing wine, fish sauce, fermented chili bean sauce, chili oil, Szechuan peppercorns, and mushroom powder. If you like it spicier, add some sliced chilies. Pour in about 100 ml of water to create a savory sauce base.
Add the fried tofu into the pan. Stir gently to coat the tofu evenly with the sauce. Add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken the sauce. 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. Serve hot with steamed rice—and enjoy every spicy bite!

Video

Notes

- 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.

Nutrition