BBQ Pork With Tofu and Pea Pods in Hot Bean Sauce

READY IN: 20mins


  • 1
    cup sliced Chinese barbecue pork (, buy in China-town or make your own)
  • firm tofu, sliced domino size
  • 1
    cup pea pods, strings removed
  • oil (vegetable, Canola, peanut)
  • cornstarch, in a little water (for binder)
  • 3
    drops sesame oil
  • Seasonings
  • 1 -3
    teaspoon minced garlic
  • 1
    teaspoon minced ginger
  • 2
    minced shredded scallions or 2 minced shredded scallions
  • 1
    teaspoon szechuan hot bean sauce
  • Sauce
  • 1 -2
    teaspoon dark soy sauce
  • 1
    teaspoon dry sherry
  • salt (optional)
  • 1
    pinch sugar
  • hot pepper sauce (optional)
  • 14
    cup chicken stock
  • extra hot sauce (as desired)


  • Have a pot of boiling water handy when starting to cook this recipe.
  • Keep a bowl handy lined with a sieve.
  • When ready to start cooking carefully put the tofu into the boiling water.
  • Heat wok to smoking; add a tablespoon or two of oil and stir in seasonings.
  • (Note: if the wok looks too dry during cooking, just add a little more oil by pouring it directly onto the hot metal).
  • As soon as the seasonings start to give off a pungent aroma add the bbq pork and stir fry for 2- 3 minutes to coat with oil and seasonings and to heat through.
  • Add the pea pods and continue stirring until they're hot.
  • Pour the tofu into a colander or sieve and let it drain while you continue the recipe.
  • Give the sauce ingredients a good stir and pour into the wok, trying to hit the metal surface rather than the contents.
  • When it starts to bubble thicken it with a little of the binder.
  • (The secret is to just draw the sauce together without making it gummy).
  • Stir in a few drops of the sesame oil.
  • Very carefully stir and toss in the tofu.
  • Serve immediately on a heated platter with steamed rice.