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!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cut the tofu into 2 cm cubes and set aside.

Step 2

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Return the browned pork to the wok and stir to coat it evenly with the chili paste mixture.

Step 7

Pour in the chicken stock, light soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir to combine.

Step 8

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.

Step 9

Slowly stir in the cornstarch slurry and cook for 1-2 minutes, or until the sauce thickens slightly.

Step 10

Sprinkle the ground Sichuan peppercorns over the dish and give a final stir. Taste and adjust for salt or spice level, if necessary.

Step 11

Transfer the dish to a serving bowl and garnish with additional scallions, if desired. Serve hot with steamed rice.

Nutrition Facts

Serving size	1176.8 grams (1176.8g)

Amount per serving	% Daily Value*
Calories	1596

Total Fat 104.50g	134%
Saturated Fat 26.10g	131%
Polyunsaturated Fat 16.80g
Cholesterol 240mg	80%
Sodium 5429mg	236%
Total Carbohydrate 44.20g	16%
Dietary Fiber 8.90g	32%
Total Sugars 14.00g
Protein 128.20g	256%

Vitamin D 0IU	0%
Calcium 850mg	65%
Iron 12mg	69%
Potassium 1094mg	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.

Source of Calories

Fat: 57.7%

Protein: 31.5%

Carbs: 10.8%