Stir-fried pork, peanuts and tofu

Stir-fried pork, peanuts and tofu

The Real Food of China
Leanne Kitchen

This little combo is our simple ode to some of our favourite ingredients, flavours and textures. Firstly, there’s pork — no, wait ... that should read PORK!! — then there’s tofu, which, in any of its multitudinous guises (many of which are sadly unavailable outside of China) we consider to be one of the most versatile substances around. Then there are peanuts — crunchy, savoury and nutty. Fresh wood ears are wonderful too, but substitute soaked dried ones if fresh are not available.


Quantity Ingredient
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
2 teaspoons caster sugar
1 1/2 tablespoons shaoxing rice wine
1 tablespoon oyster sauce
1 large pork fillet, trimmed
2 1/2 tablespoons peanut oil
2 garlic cloves, finely chopped
100g wood ear fungus, torn in half if large
150g firm tofu, cut into batons
1 1/2 teaspoons cornflour
2 tablespoons Chicken stock
or 2 tablespoons water
50g raw, skinned peanuts, roasted, (see note)


  1. Put the soy sauces, sugar, rice wine and oyster sauce in a bowl and stir to combine well. Set aside.
  2. Slice the pork across the grain into pieces about 5 mm thick. Heat half of the oil in a wok over a medium–high heat, then add the pork and stir-fry for 2 minutes, or until the pork is light golden but not quite cooked through. Remove to a bowl.
  3. Heat the remaining oil in the wok, add the garlic and wood ears and stir-fry for 2 minutes, then add the tofu and cook for 1–2 minutes, or until the tofu is heated through. Add the soy sauce mixture and the pork (with any juices) and toss to combine.
  4. Combine the cornflour and stock in a small bowl and mix to form a smooth paste. Add the cornflour mixture and peanuts to the wok and gently toss to combine. Cook, stirring occasionally, for 1 minute, or until the liquid thickens and the pork is cooked through. Transfer to a warmed platter or large bowl and serve.


  • Preheat the oven to 180°C. Put the peanuts on a baking tray and roast for 15 minutes, or until golden, then remove the peanuts from the tray and cool.
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