High Protein Spicy Garlic Tofu with Ground Pork

If you’re craving something cozy, spicy, and packed with flavor, this Spicy Garlic Tofu with Ground Pork is the perfect easy dinner. It’s my take on a weeknight-friendly Mapo Tofu alternative. It’s still bold and saucy, but made with Everyday Garlic Oil, Four Season Scallion Sauce, vegetarian oyster sauce, and Mama’s Chili Oil instead of traditional doubanjiang and Sichuan peppercorns. The meat sauce clings to the tofu thanks to a quick cornstarch slurry, and every bite is rich, comforting, and totally addictive. It’s one of my go-to high protein, one pot tofu recipes when I want something fast but flavorful.

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Savory Spicy Tofu Pork Stir-Fry

This Spicy Tofu Stir Fry is one of those dishes I keep coming back to especially when I want something cozy, flavorful, and easy to throw together after a long training day. I’ve always loved the bold, numbing heat of traditional Mapo Tofu. In fact, it’s the first dish I’ve ever cooked on my own.

Since starting marathon training, my stomach’s gotten more sensitive to super spicy foods. So, I started making this more mellow version using kai dong’s Everyday Garlic Oil, Four Season Scallion Sauce, and Mama’s Chili Oil. It still has that satisfying garlicky heat, but without the intense fermented funk or peppercorn numbness. It’s just spicy enough to keep things interesting, especially when piled over a big bowl of hot rice.

Easy Spicy Garlic Tofu Stir Fry Ingredients

Ground Pork Or Chicken

This tofu dish is a heartier recipe thanks to the ground meat we are adding to the sauce. Today, I am using pork. You can also use ground chicken or even beef. The ground meat adds extra texture and fattier richness that mixes right into the sauce so well. It gives a great contrast to the tofu!

For a fully vegetarian version, you can use chopped shiitake mushrooms or beyond meat instead.

Spicy Garlic-Scallion Sauce

Rather than using the traditional doubanjiang and Sichuan peppercorns like you’d find in classic Mapo Tofu, I went with a spicy garlic-scallion sauce base. The heat in this version comes from Mama’s Chili Oil, and the savory base is built with Four Season Scallion Sauce, Everyday Garlic Oil, and a splash of vegetarian oyster sauce. It’s still bold and full of flavor, but without the intense fermented funk or numbing peppercorn tingle.  If you’ve ever found traditional Mapo a little too much, this version is a lot more mellow, in a good way. 

This sauce is thickened with a cornstarch slurry to help the sauce stick better to the tofu and meat. Make sure to mix the slurry together first before adding. Once added into the spicy sauce, stir well to make sure the sauce doesn’t end up clumpy.

Medium or Firm Tofu

For stir fry dishes, the best tofu is a medium or firm tofu. The firmness of tofu is dependent on pressing out the water content. The more water removed, the firmer the tofu. For this recipe, we’re using a medium firm tofu for its more tender texture. Its firmness keeps the tofu cubes intact while cooking, but still can absorb all that tasty, savory sauce.

How To Make Spicy Meaty Garlic Tofu

1. Heat a pan over medium-high heat. Add 400 g ground pork and sauté for 5–6 minutes, or until browned and fully cooked.
2. Stir in 1 tbsp Everyday Garlic Oil, 3 tbsp Four Season Scallion Sauce, 1.5 tbsp Mama’s Chili Oil, and 1.5 tbsp vegetarian oyster sauce. Mix well to coat the meat evenly, then sauté for another 2–3 minutes to deepen the flavor.
3. Gently fold in the 1 Block Tofu and mix to combine—try not to break up the tofu too much.
4. Pour in 1 cup chicken stock , bring to a gentle simmer, and let everything cook together for 5 minutes so the tofu soaks up all that flavor.
5. Mix together 1 tbsp cornstarch and 2 tbsp water for a cornstarch slurry.
6. Stir in your cornstarch slurry and cook for another 1–2 minutes until the sauce thickens to a silky consistency.
7. Serve hot over steamed rice, and top with extra chili oil, Red Chili, or Green Onions if you’re feeling fancy.