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).