This pork with dried bean curd stir-fry is a savory, spicy, and umami-rich dish made with tender pork belly, chewy tofu slices, and chili peppers. It’s fast to cook, packed with flavor, and perfect over steamed rice.

This Stir-Fried Pork with Dried Tofu is So Good, I Ate Three Bowls of Rice! – My Go-To Comfort Dish

There are some dishes that just hit differently – the kind that make you keep going back for “just one more bite” until suddenly, you realize you’ve polished off three bowls of rice without even thinking.

That’s exactly what happened with this fragrant, savory stir-fry of pork belly and dried tofu that I made today.

Why This Dish is My Weekly Staple

What I love about this recipe is how it perfectly balances:

Rich umami flavors from the pork and dried tofu
Satisfying textures – tender meat with slightly chewy tofu
Easy weeknight preparation with minimal ingredients
That incredible aroma that fills the whole kitchen

The Pork Belly Transformation

Pork belly is one of those ingredients that really depends on how you treat it.

I’ll be honest – I’m usually not a fan of plain pork belly. When it’s not cooked properly, it can be:

Overly greasy
Lacking in flavor
Unpleasantly fatty

But when prepared with the right techniques, it becomes something magical. Some of my favorite transformations include:

Hong Shao Rou (Red Braised Pork) – Slowly simmered until meltingly tender
Mei Cai Kou Rou (Steamed Pork with Preserved Vegetables) – Steamed to perfection
Zongzi Stuffing (such as Shanghai-Style Zongzi) – Wrapped in bamboo leaves for festive flavor

Ingredients:

Main Ingredients

300g dried bean curd (cut into 0.5cm thick slices)
150g pork belly
2 green chilies (cut into rings)
2 red chilies (cut into rings)

Aromatics

3 slices ginger (minced)
3 cloves garlic (minced)

Seasonings

2 tsp light soy sauce
0.5 tsp dark soy sauce
1g salt (adjust to taste)
0.5 tsp chicken bouillon (optional)
cooking oil (as needed)

Instructions:

Step 1: Prepare the ingredients

Slice the dried bean curd into 0.5cm thick pieces.

Cut pork belly into evenly thin slices.

Step 2: Render fat from pork belly

Add a small amount of oil to a wok. Since pork belly releases fat, use oil sparingly.

Once hot, add the fatty pork slices and stir-fry over medium heat until the fat renders out and the pork becomes slightly crispy.

Press the slices with a spatula to help release more fat. If there’s excess oil, scoop some out, but leave a bit in the wok.

Step 3: Sauté aromatics and season

Add the minced ginger and garlic. Pour in the light soy sauce and dark soy sauce.

Add the sliced dried bean curd and chili rings to the wok.

Stir-fry quickly over high heat for 1 minute to coat everything evenly with sauce.

Add the salt and optional chicken bouillon. Stir-fry for another 30 seconds until the seasonings dissolve. Turn off the heat and serve.

Frequently Asked Questions

Can I substitute the pork belly?
Yes, you can use lean pork, but pork belly adds richness and depth of flavor that really enhances this dish.

What‘s the difference between light and dark soy sauce?
Light soy sauce gives the dish saltiness and umami, while dark soy sauce adds color and a slightly thicker, mellow flavor. Don’t use too much dark soy sauce or it can overpower the dish.

Can I make this less spicy?
Absolutely. Simply reduce the amount of chili or remove the seeds. You can also skip the red chili entirely if you’re sensitive to heat.

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