Top photo credit: Cook Diary

Serves: 2 – 4

Prep time: 10 minutes

Cooking time: 10 minutes


  • 1 tsp cornstarch
  • 1/2 pound ground pork
  • 1 package (14 to 16 ounces) soft or regular tofu, drained and cubed
  • 2 tbsp soy sauce
  • 1/2 tsp chili sauce
  • 1 tsp cornstarch
  • 1/2 tsp ground toasted Sichuan peppercorns
  • 2 tbsp vegetable oil
  • 2 tbsp minced garlic
  • 1 fresh red chilli pepper, minced
  • 1 tbsp salted mustard
  • 1 tbsp dark soy sauce
  • 1/2 tsp chicken granules
  • 1 tbsp Shaoxing wine


  1. Place a wok over high heat until hot. Add oil, swirling to coat slides, sauté garlic until fragrant. Add ground pork, salted mustard and red chilli. Stir fry, and add some water, the cubed tofu, chicken granules, chilli sauce, soya sauce and dark soy sauce, then cover the wok tightly for 3 minutes.
  2. Add Shaoxing wine, then thicken with the cornstarch.
  3. Toss well and dish up. Add the chili oil and sprinkle some chopped spring onion onto the tofu before serving.

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