Chinese cuisine

Easy

Spicy Pork Tenderloin with Fried Tofu

Name: Spicy Pork Tenderloin with Fried Tofu
Prep time: 20 min
Cook time: 1 hr
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb. Pork tenderloin; 1/4 tsp. Salt; 1 tbsp. Shaoxing wine; 1 Large Egg white; 1 tbsp. Light soy sauce; 1 tbsp. Water; 1 tbsp. Corn starch; 1 tbsp. Cooking oil; 2 oz. Dried cayenne pepper; 1½ tbsp. Sichuan peppercorn; For the tofu; 2 qt. Cooking oil; 1/2 lb. Firm tofu; For Vegetable; 1 tbsp. Sichuan pepper oil; 1 tbsp. Chili oil; 3 oz. Soybean sprout; 3 oz. Mushroom; 3 oz. Green garlic; 1/2 tbsp. Shaoxing wine; 1 tbsp. Sichuan pepper oil; 1 tbsp. Chili oil; 2 tbsp. Broad bean paste with chili; 1 tbsp. Garlic, minced; 1 tbsp. Ginger, minced; 1 tsp. Shaoxing wine; 2 Cans Salted chicken stock; 1 tbsp. Light soy sauce; 1/2 tsp. Sugar; 1/4 cup Potato starch slurry(1 to 2 ratio of cornstarch to water)

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

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This spicy pork tenderloin with Sichuan peppercorns will numb your mouth in a good way. The thinly sliced pork cooked in a spicy chicken-based broth is paired with fried tofu. Adding in lightly sautéed vegetables like bean sprouts and mushrooms helps balance the flavor and adds some crunch. As for the plating, Chef John shows us a unique trick where he pours hot oil directly over the spices for quite a show. Hope you’ll enjoy this one!

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 20 min

2 SERVING

Ingredients:

1 lb. Pork tenderloin
1/4 tsp. Salt
1 tbsp. Shaoxing wine
1 Large Egg white
1 tbsp. Light soy sauce
1 tbsp. Water
1 tbsp. Corn starch
1 tbsp. Cooking oil
2 oz. Dried cayenne pepper
1½ tbsp. Sichuan peppercorn
For the tofu
2 qt. Cooking oil
1/2 lb. Firm tofu
For Vegetable
1 tbsp. Sichuan pepper oil
1 tbsp. Chili oil
3 oz. Soybean sprout
3 oz. Mushroom
3 oz. Green garlic
1/2 tbsp. Shaoxing wine
1 tbsp. Sichuan pepper oil
1 tbsp. Chili oil
2 tbsp. Broad bean paste with chili
1 tbsp. Garlic, minced
1 tbsp. Ginger, minced
1 tsp. Shaoxing wine
2 Cans Salted chicken stock
1 tbsp. Light soy sauce
1/2 tsp. Sugar
1/4 cup Potato starch slurry(1 to 2 ratio of cornstarch to water)
1/2 cup Hot cooking oil
A pinch of Cilantro

Directions:

Step 1

Slant cut the pork tenderloin into thin slices.

Step 2

Combine pork slices, salt, Shaoxing wine, egg white, water, and cornstarch; then mix well.

Step 3

Divide the firm tofu in the middle, then cut into 0.5 in. thick triangles.

Step 4

Gently pond the white portion of the green garlic with the back of your knife first, then slant cut them into 1.5-2 in. segments.

Step 5

Take a small pot, pour the oil, stir-fry the pepper and dried chilies together on low heat for about 2-3 minutes, and then fry them until the aroma is fragrant, then place them on a cutting board and chop them with a knife for later use. Note: This step can also be done with a blender.

Step 6

Use a Chinese wok, pour oil, turn on medium-high heat, when the oil temperature reaches 250°F/120°C, add tofu, turn to low heat and fry for 3-5 minutes until golden brown, then remove the oil control.

Step 7

Stir-fry vegetables: Take a separate pot, turn on high heat, pour in pepper oil, chili oil, soybean sprouts, mushrooms, and green garlic, drizzle with Shaoxing cooking wine, stir quickly for about 1 minute, and put it out in a large bowl.

Step 8

In a separate pot pour pepper oil, chili oil, and spicy bean paste, stir-fry on medium heat for about 1 minute, continue to add minced garlic, minced ginger, drizzle Shaoxing cooking wine, stir-fry evenly, pour in chicken broth, light soy sauce. Mix the sugar and boil, add the meat slices and shake it with a spoon a few times, add the tofu, and finally the potato starch + water to thicken it.

Step 9

Pour the cooked meat slices into a large bowl containing the fried vegetables, put the chopped chili powder into the top middle of the bowl, and finally heat the oil (about 350°F/180°C) and pour it on. The chili powder is ready as well as the delicious boiled pork slices sprinkled with coriander.