Chinese BBQ Pork and Tofu Recipe: Sweet and Savory Wok-Fried Harmony

This dish brings together the rich sweetness of Chinese BBQ pork with the savory depth of wok-fried tofu. The secret lies in marinating the pork with a blend of hoisin, honey, and five-spice powder for tender, flavorful results.

The tofu is crisped to golden perfection before being tossed in the same aromatic sauce. The combination creates a balance of textures and flavors that’s both comforting and exciting.

Ingredients for Chinese Bbq Pork and Tofu

A balance of sweet marinated pork and crisp tofu with aromatic sauce and garnishes.

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The pork requires well-marbled shoulder for tenderness after marinating. Asian markets typically carry the best cuts, but any supermarket with a decent meat section will work—just ask the butcher to slice it thin. Five-spice powder is non-negotiable for authentic flavor; Penzeys carries excellent quality. For the tofu, extra-firm is essential to hold its shape during frying.

No hoisin sauce? Mix soy sauce with a touch of molasses and garlic for a passable substitute. Maple syrup or agave can replace honey if needed. Shaoxing wine is traditional, but dry sherry works in a pinch. For gluten-free, tamari instead of soy sauce and ensure your hoisin is wheat-free. The ginger and garlic should always be fresh—pre-minced lacks the punch.

Marinate the pork for at least 4 hours (overnight is best). Pressed tofu stays fresh in the fridge for 3-4 days before cooking. Leftovers keep 3-4 days refrigerated or freeze the cooked pork and tofu separately for up to 3 months.

Step-by-Step Instructions for Chinese BBQ Pork and Tofu

Master the wok technique for perfectly balanced sweet and savory flavors in every bite.

Step 1: Marinate the Pork and Prepare the Tofu

In a bowl, whisk together the 0.5 cup Hoisin Sauce, 0.25 cup Honey, 1 tsp Five-Spice Powder, 3 tbsp Soy Sauce, and 2 tbsp Rice Wine until smooth. Add the 1.5 lb Pork Shoulder strips and toss to coat evenly. Let it marinate at room temperature for 15 minutes while you prep the tofu.

Press the 14 oz Firm Tofu between paper towels to remove excess moisture, then cut it into cubes. Toss the tofu with 2 tbsp Cornstarch until each piece is evenly coated. This ensures a crispy exterior when fried.

Step 2: Fry the Tofu to Golden Perfection

Heat 0.5 cup Vegetable Oil in a wok or large skillet over medium-high heat until it shimmers. Add the cornstarch-dusted tofu in a single layer, working in batches if needed. Fry for 3-4 minutes per side until the tofu turns golden brown and crispy.

Transfer the fried tofu to a paper towel-lined plate to drain excess oil. Sprinkle lightly with 0.5 tsp Red Pepper Flakes if you prefer a touch of heat. Keep the tofu warm while you cook the pork.

Step 3: Cook the Pork Until Caramelized

Remove the pork from the marinade (reserve the marinade) and pat dry with a paper towel. In the same wok, add the pork strips and cook over high heat for 5-6 minutes, stirring occasionally, until the pork is cooked through and the edges begin to caramelize.

Pour in the reserved marinade and add minced 4 cloves Garlic Cloves and 1 tbsp Fresh Ginger. Stir-fry for another 2-3 minutes until the sauce thickens and coats the pork evenly.

Step 4: Combine and Garnish for Serving

Return the crispy tofu to the wok and toss gently with the pork and sauce for 1-2 minutes to warm through. The tofu should remain crispy while absorbing the rich flavors of the sauce.

Transfer to a serving platter and garnish with sliced 4 whole Green Onions and 1 tsp Sesame Seeds. The dish should have a glossy, thick sauce clinging to the pork and tofu, with a balance of sweet, savory, and umami flavors in every bite.

Pro Cooking Tips for This Dish

Wok Temperature Control

Achieving that perfect sear requires high heat in your wok. I use a JetBoil propane burner for outdoor cooking to get the intense heat needed. The oil should shimmer but not smoke—around 375-400°F is ideal. 🔥

Tofu Crisping Secret

Press your tofu for at least 30 minutes under a heavy pan to remove all moisture. Then, dust with cornstarch just before frying for maximum crispiness. I learned this trick foraging wild herbs—patience always pays off.

Marinade Timing

For the pork, don’t rush the marinade. While 15 minutes works in a pinch, overnight in the fridge develops deeper flavor. The five-spice powder needs time to work its magic on the meat.

Sauce Thickening

After cooking the pork, let the reserved marinade simmer for 2-3 minutes to kill any bacteria before combining. The sauce should coat the back of a spoon but still be pourable for that perfect glossy finish.

Batch Cooking

Cook the tofu in batches to avoid crowding the wok—this prevents steaming and ensures even browning. I use my Lodge cast iron wok for even heat distribution. Keep finished batches warm in a 200°F oven while you work. 💡

Final Toss Technique

When combining everything at the end, use a gentle folding motion to preserve the tofu’s crispness. The sauce should cling lightly rather than drench the pieces. This maintains the textural contrast that makes the dish special.