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Tofu with Minced Pork (肉末豆腐, ròu mò dòu fu) is an everyday Taiwanese-style dish with golden tofu, savory ground pork, and a glossy ginger-garlic oyster sauce. The tofu stays soft in the center, soaking up the sauce in every bite.
The sauce is savory, garlicky, and lightly sweet, without being spicy. Served over rice, this comforting one-pan dinner is something adults and kids can enjoy together.
Why you’ll love this tofu and minced pork recipe
- Savory-sweet Taiwanese flavor: Ginger, garlic, scallions, and oyster sauce give the dish plenty of savory flavor with a touch of sweetness, without being spicy.
- Golden tofu with a soft center: The tofu is lightly browned outside and tender inside, so it soaks up the glossy sauce.
- Family-friendly and satisfying: Tofu and ground pork make it rich in protein, and the flavorful sauce is something both adults and kids can enjoy.
- Easy to adapt: Use ground chicken instead of pork, or cook the tofu in the air fryer when you want less mess.
Ingredient notes
- Medium-firm or firm tofu: This is the best choice for a golden surface and soft center. Extra-firm tofu is too dense and dry for this dish. Soft tofu also works, but it is more delicate and may break apart.
- Ground pork: Pork gives the dish its Taiwanese home-style flavor. Ground chicken made with equal parts breast and thigh meat is a lighter-tasting substitute.
- Shaoxing wine or Taiwanese michiu: Either cooking wine helps remove the raw pork smell while adding more depth to the sauce.
- Soy sauce and oyster sauce: Together, they create the savory-sweet flavor of the dish. Use gluten-free versions as needed.
- Potato starch: This gives the sauce its lightly thickened, glossy consistency. Tapioca starch also works.
- Fresno chili: Optional for a touch of heat. Leave it out to keep the dish non-spicy.
How to pan-fry tofu without sticking
- Pat the tofu dry twice: There’s no need to press it. Dry the block before slicing, then pat the pieces dry again to remove as much surface moisture as possible.
- Use the right pan: A nonstick skillet or ceramic-coated wok helps the tofu release more easily. Choose one with high sides and use a splatter guard to contain the oil.
- Sprinkle salt into the pan: In Chinese and Taiwanese cooking, it’s common to sprinkle a little salt into the pan before adding tofu, especially softer tofu that isn’t coated in starch. The salt draws out a little surface moisture and helps firm the tofu without drying it out, so it releases more easily and is less likely to stick.
- Let the tofu brown undisturbed: Wait until the bottom is golden and releases easily before flipping. Moving it too soon can cause it to stick or break.
How to make tofu with minced pork
- Prepare the tofu and sauce: Pat the tofu dry before and after slicing. Prepare the aromatics and mix the sauce before you start cooking because the remaining steps move quickly once the tofu is done.
- Pan-fry the tofu carefully: Slowly slide the tofu into the hot oil and expect some splattering. Leave it undisturbed until the bottom is light golden brown and releases easily. This is your cue that the surface is firm enough to flip without breaking.
- Keep the pork moist: Crumble the ground pork into small pieces and cook until no longer pink, but don’t brown it until dry. Leaving a little moisture in the pork keeps it tender and helps the finished dish stay saucy. Add the aromatics and cook just until fragrant.
- Add the tofu and sauce: Return the tofu to the pan. Stir the sauce again because the starch settles, then pour it in. Gently stir to coat the tofu without breaking the pieces.
- Keep the dish saucy: Cover and simmer for about 1 minute, only until the sauce is glossy and lightly thickened. Don’t reduce it too much—the finished dish should remain on the saucier side, with enough sauce to spoon over rice.
Want to add vegetables? Once the pork is broken into small pieces, add the vegetables along with the aromatics. Diced mushrooms, small broccoli florets, diced carrots, or frozen peas are all good choices. Cut them small so they cook quickly, and stir-fry until crisp-tender before adding the tofu and sauce.
Air fryer tofu or pan-fried tofu
I tested this recipe with both air-fried and pan-fried tofu. The air fryer is more convenient because it avoids the tofu splatter on the stovetop, but the tofu comes out firmer and less moist.
Pan-frying takes a little more attention, but it gives the tofu a softer, more tender center that blends into the sauce better. Both methods work, so choose the air fryer for convenience or the stovetop for the best texture.
Recipe Card
Tofu with minced pork recipe
Tofu with minced pork is a Taiwanese-style one-pan dinner with golden tofu, tender pork, and a glossy savory-sweet oyster sauce.
Ingredients
Tofu and pork:
- 1 block medium-firm or firm tofu 14-16 oz, see notes for soft tofu
- 1.23 oz Garlic cloves finely minced (6 large)
- 0.42 oz ginger finely minced (2.5 inch length thinner piece)
- 2 scallion diced (separate white and green parts)
- 1 whole red chili diced and seeds removed (optional) (I use red Fresno chili pepper)
- 3.5 tbsp neutral flavored oil such as avocado, divided
- ½ tsp coarse salt divided
- ½ lb ground pork or ground chicken
- 1 tbsp Shaoxing wine or Taiwanese michiu (add to stir fry meat to remove the smell)
- ⅛ tsp ground white pepper garnish, season at the end
Sauce:
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine or Taiwanese michiu
- ½ cup chicken stock
- 1 tsp potato starch or tapioca starch
Instructions
- Prepare the tofu: Pat the tofu dry and cut it into bite-size rectangular pieces.
- Prepare the aromatics and sauce: Finely mince the garlic and ginger. Dice the scallions, keeping the white and green parts separate. Seed and dice the Fresno chili, if using. In a small bowl, stir together all the sauce ingredients until the starch is fully dissolved.
- Heat the pan: Preheat a 10-inch nonstick skillet or ceramic-coated wok with 3 tablespoons oil over medium heat. When the oil shimmers, pat the tofu dry once more. Sprinkle ¼ teaspoon salt evenly into the pan, then carefully slide in the tofu in a single layer.
- Pan-fry the tofu: Cook over medium to medium-high heat until the bottom is golden, 6–7 minutes. Carefully flip the tofu and cook the second side for 4–5 minutes. Transfer the tofu to a plate.
- Cook the pork: Add the remaining ½ tablespoon oil to the same pan. Add the ground pork and sauté, breaking it into small pieces, until no longer pink and cooked through, about 5 minutes. Season with the remaining ¼ teaspoon salt and add the Shaoxing wine or michiu. Stir well to combine.
- Add the aromatics: Add the garlic, ginger, scallion whites, and Fresno chili, if using. Stir-fry for 1 minute.
- Finish with the sauce: Return the tofu to the pan. Stir the sauce again so the starch is evenly mixed, then pour it into the pan. Gently stir to coat the tofu without breaking it.
- Simmer: Cover the pan and simmer over medium heat for 1 minute, or until the sauce is bubbling and slightly thickened.
- Garnish and serve: Sprinkle with the scallion greens and ground white pepper. Serve hot with rice.
Notes
- Air fryer tofu option
- Pat tofu dry and cut into bite-size rectangular pieces, then pat dry again. Lightly oil the air fryer basket, arrange tofu in a single layer, and spray tops lightly with oil.
- Air fry at 400°F for 10 minutes. Flip, spray again, and air fry for 5 more minutes.
- No salt is needed for the tofu. Use the remaining ¼ teaspoon salt to season the ground pork. Continue with Step 5 of the stovetop instructions.
- Why add salt to the pan? Sprinkling salt into the pan helps firm the surface of the tofu as it cooks, making it easier to release and less likely to stick.
- Using soft tofu: Increase the starch in the sauce from 1 teaspoon to 1½ teaspoons. Soft tofu will break more easily, so turn it gently. The broken pieces will still taste delicious with the sauce.
- Use a high-sided pan: Tofu can splatter as it cooks. A high-sided pan and splatter guard will help contain the oil.
- Skip extra-firm tofu: I don’t recommend extra-firm tofu because its texture is too dense and dry for this dish. Medium-firm or firm tofu gives you a lightly golden surface with a soft center that works well with the sauce.
- Ground chicken option: For a milder flavor, replace the pork with ground chicken made from 50% breast meat and 50% thigh meat.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheating: Microwave on medium power in 30-second increments until heated through. To reheat on the stovetop, add a small splash of water and warm over medium heat, stirring often.
- Freezing: Freeze the finished dish if needed, but the tofu will become more porous, spongy, and slightly chewy. Reheat from frozen in a covered pan over medium heat with a splash of water, stirring and breaking it apart until heated through.
Nutrition
Serving: 1serving, Calories: 515kcal, Carbohydrates: 13g, Protein: 27g, Fat: 39g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 21g, Cholesterol: 54mg, Sodium: 1116mg, Potassium: 413mg, Fiber: 2g, Sugar: 2g, Vitamin A: 229IU, Vitamin C: 27mg, Calcium: 213mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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What to serve with tofu and minced pork
Serve tofu with minced pork over steamed white rice made in a rice cooker so the rice can soak up the savory sauce.
For a cool and crunchy side, try my Asian cucumber salad or this crunchy Pickled daikon.
If you prefer a warm vegetable, Din Tai Fung Taiwanese cabbage with crispy garlic keeps the meal simple and family-friendly.
More easy tofu recipes
- Braised tofu is a vegetarian Taiwanese favorite with golden pan-fried tofu in a sweet-savory sauce.
- Shrimp with tofu bowl pairs silky tofu and tender shrimp in a light savory sauce for an easy one-pot dinner.
- Air fryer salt and pepper tofu gives you crisp tofu bites with less oil, perfect as an appetizer or side dish.
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