Stir-Fried Bean Curd with Ground Pork & Oysters

This Chinese wok classic pairs silky tofu cubes with seasoned ground pork clumps in a savory oyster sauce that glazes everything in a sticky, umami-rich coating. Five-spice powder in the pork gives it a warm, aromatic depth while fresh garlic, ginger, scallions, and hot green chili build layers of heat and fragrance.

The pork gets mixed with egg, cornstarch, and five-spice before hitting the screaming hot wok. The cornstarch coating helps form crispy edges on the small clumps, and the egg binds everything together so they hold their shape during stir-frying.

Handle the bean curd gently. It goes in last, after the sauce has thickened, and gets folded in just enough to coat. Aggressive stirring breaks the cubes into mush and you lose that contrast between the silky tofu and the textured pork.

Pro Tips

• Have everything prepped and measured before you heat the wok. This dish moves from raw to done in about 5 minutes of active cooking.
• Use firm or extra-firm tofu. Soft or silken tofu disintegrates the moment a spatula touches it.
• The wok needs to be smoking hot for the pork. If the oil isn’t shimmering, the meat steams instead of searing.
• Finish with sesame oil off the heat. Sesame oil burns quickly and turns bitter when cooked directly.

Variations

• Add sliced mushrooms with the aromatics for an earthier version.
• Use ground chicken instead of pork for a lighter dish with the same technique.
• Serve over steamed jasmine rice or toss with lo mein noodles.