Hunan Bean Curd in Hot Meat Sauce
Transform your dinner table with the bold, tongue-tingling flavors of Hunan Bean Curd in Hot Meat Sauce! This fiery, umami-packed dish perfectly marries silky cubes of firm tofu with juicy ground pork, all bathed in a rich and spicy sauce featuring doubanjiang (chili bean paste), a signature ingredient in Hunan cuisine. Savory notes of fresh garlic, aromatic ginger, and a splash of Shaoxing wine elevate the dish, while toasted Sichuan peppercorns add their signature numbing heat. Ready in just 35 minutes, this recipe delivers authentic Chinese flavors with a luscious, thickened sauce that pairs exquisitely with steamed rice. Whether you're a spice lover or just craving a hearty, warming dish, this Hunan classic promises to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams firm tofu
- 250 grams ground pork
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 scallions, finely chopped
- 2 tablespoons doubanjiang (chili bean paste)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 250 milliliters chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sichuan peppercorns, toasted and ground
- 0.5 teaspoon dried red chili flakes (optional)
- 1 teaspoon sugar
Instructions
Cut the tofu into 2 cm cubes and set aside.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and stir-fry until browned and cooked through, about 4-5 minutes. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same wok. Stir in the minced garlic, ginger, and scallions. Cook for 30 seconds, or until aromatic.
Add the doubanjiang (chili bean paste) to the wok and stir-fry for another 30 seconds. If desired, add dried red chili flakes for additional heat.
Return the browned pork to the wok and stir to coat it evenly with the chili paste mixture.
Pour in the chicken stock, light soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir to combine.
Add the tofu cubes gently into the wok, being careful not to break them. Lower the heat and let the mixture simmer for 5-6 minutes, allowing the tofu to absorb the flavors.
Slowly stir in the cornstarch slurry and cook for 1-2 minutes, or until the sauce thickens slightly.
Sprinkle the ground Sichuan peppercorns over the dish and give a final stir. Taste and adjust for salt or spice level, if necessary.
Transfer the dish to a serving bowl and garnish with additional scallions, if desired. Serve hot with steamed rice.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5429 mg | 236% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 14.0 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 850 mg | 65% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
