Pressed Tofu and Pork Stir-fry
香干肉丝 · hunan cuisine · Hunan
This quick home stir-fry combines chewy pressed tofu, tender pork strips, fresh green peppers, and garlic in a light soy gravy.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- 28.7
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
10.58 oz — cut into thin strips
20.0 piece — cut into strips
Pork loin猪里脊肉
14.11 oz — cut into thin strips
salt盐
0.42 oz
0.08 cup — divided
Potato starch土豆淀粉
0.71 oz — divided
0.08 cup — for slurry
garlic大蒜
0.71 oz — sliced
0.13 cup
chicken bouillon鸡精Optional
0.14 oz
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Mix the pork with 6 ml soy sauce and half the starch. Prepare the peppers, garlic, and pressed tofu, and mix the remaining starch with the water.
✅ Done when: The pork is lightly coated and the slurry is smooth.
Watch out: Keep the raw pork separate from the vegetables.
Add the oil and pork to a cool wok, raise to medium, and separate the strips slowly. Transfer as soon as the pork is cooked through.
✅ Done when: The pork reaches 63°C with no translucent center, then rests 3 minutes.
Watch out: Do not leave the pork in the wok to overcook.
Leave the oil in the wok, add the garlic and tofu with the remaining soy sauce, and stir-fry for 2 to 3 minutes.
✅ Done when: The tofu is hot and lightly browned at the edges.
Watch out: Turn the tofu gently so the strips stay intact.
Add the peppers and cook for 1 minute, return the pork, then add the slurry, salt, and optional bouillon. Toss for 2 to 3 minutes and serve.
✅ Done when: The peppers are crisp-tender and a thin glaze coats the ingredients.
Watch out: Stir the slurry just before adding it.