Continuing our Quick from Scratch series I present to you my absolute favorite recipe, the page in my copy of the cookbook that’s falling out : Tofu with Spicy Pork and Snow Peas, a.k.a Fu Manchu Pork. While I don’t know if Fu Manchu partook of this particular dish I’m sure it would be enjoyed by super-villain and super-hero alike. It’s similar to mapo tofu but not nearly as spicy or complex. However, it’s very comforting and easy to put together, and takes less than 30 minutes from start of prep to serving. It’s great over rice but we typically have it by itself as a sort of stew. Just tonight we had some kimchi on the side. Be sure to add the sesame oil at the end, it adds a wonderful nutty flavor you would definitely miss (it’s Sharon’s favorite part).

Tofu with Spicy Pork and Snow Peas

Serves 4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Allergy Soy, Tree Nuts
Meal type Main Dish
Region Asian
From book Quick from Scratch: Real Food for Busy Weeknights
Large cubes of tofu are the perfect addition to this gingery pork and snow pea stiy-fry. The bland soybean curd takes on the spicy character of the dish. Serve with steamed rice.


  • 1 cup chicken stock
  • 1/3 cup soy sauce
  • 1/4 teaspoon sugar
  • 1 tablespoon corn starch/flour
  • 1 1/2 tablespoon water
  • 3 tablespoons cooking oil
  • 5 cloves garlic (minced)
  • 1 1/2 tablespoon grated ginger
  • 1 Small onion
  • 1/2 teaspoon dried red pepper flakes
  • 3/4lb pork mince
  • 1/4 teaspoon salt
  • 6oz snow peas/mangetout (cut into 1/2-in pieces)
  • 1 1/2lb firm tofu (cut into 2-in cubes)
  • 3/4 teaspoons Asian sesame oil
  • 3 spring onions (thinly sliced)


1. In a small bowl combine the stock, soy sauce and sugar. In another small bowl combine the cornstarch and water.
2. In a wok or large frying pan heat the oil over moderately high heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.Add the onion and red pepper flakes and sty-fry for one minute. Increase the heat to high and add the pork and salt. Stir-fry, breaking the meat into small bits with a metal spatula or spoon, until the meat is no longer pink, about 3 minutes.
3. Add the stock mixture and bring to a boil. Reduce the heat to moderately high and add the snow peas and tofu. Simmer, stirring gently, until the tofu is heated through, about 3 minutes. Stir the cornstarch mixture and add it to the pan. Simmer until thickened. Stir in the sesame oil. Sprinkle on the spring onions while serving.


  • Substitute turkey mince for the pork.
  • Instead of snow peas try sugar snap peas, asparagus tips or zucchini (courgette).
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8 Responses to Quick from Scratch: Tofu with Spicy Pork and Snow Peas

  1. Stef says:

    Lvely stuff. I’m a big fan of Mapo Tofu so this looks like a nice change.

  2. I’ve never eaten tofu but this recipe makes me want to try it.It looks delicious. Very healthy too. :)

  3. Did you make the kimchi in advance or did you buy it? It has to ferment doesn’t it?

  4. Heather says:

    Yay, a new quick meal recipe! Can’t wait to try this after my next trip to the grocery. Thanks Bill!

  5. [...] I made Tofu with Spicy Pork and Snow Peas from my friends Sharon and Bill’s blog Gunternation. It’s from his quick from scratch [...]

  6. Heather says:

    I made this tonight for dinner, and I wrote about my adventure making it. Thanks for the recipe, can’t wait for more. Love you guys!

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