Tofu can be prepared in many ways, and a popular method is to pair it with a meat sauce. This works because although tofu has a delicate texture, it lacks a strong flavor on its own. That’s why it pairs so well with meat and savory seasonings. This pan-fried tofu with meat sauce is one of them.

I pan-fried the tofu as it involves less oil than deep-frying and paired it with minced meat seasoned in Yu Xiang (鱼香) sauce, a slightly spicy and tangy Sichuan flavor. This is a recipe you won’t forget, and it’s perfect when served with plain rice.

Below are the steps for making pan-fried tofu with minced meat.

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Ingredients required for pan-fried tofu with meat sauce

This simple pan-fried tofu recipe requires just a few basic ingredients. Most of them can be found at any Asian grocery store.

• Tofu. Any firm tofu will work for pan-frying, but I’m using egg tofu because it’s the most commonly available in the local grocery stores and markets. If you’re concerned that the tofu will break during pan-frying, use extra firm tofu for this recipe.
• Ground meat. I’m using chicken breast, but pork mince or even ground beef are suitable. If using pork, it’s best to include at least one-third of the fat so the meat remains tender.
• Vegetables. In addition to the meat, I’ve added some vegetables. Based on what I tried in a Chinese restaurant I visited a few days ago, they used long beans cut crosswise into about 2mm pieces, radish pickles for extra flavor, and thinly sliced onions for added crunch.
• Aromatic ingredients. The key aromatics and seasonings include garlic, green onion, ginger, Sichuan peppercorns (optional), and dried chilies.
• Seasonings. The seasoning I used creates the classic Yu Xiang (鱼香) flavor, which combines chili bean paste (doubanjiang), rice vinegar, Shaoxing win, and sugar to form a spicy sauce.

How to prepare pan-fried tofu with meat sauce step by step

1. The egg tofu is relatively firm and easy to handle. It is moderately firm, slightly bouncy in texture, and not easy to break. Cut the egg tofu into ½-inch thick pieces.

2. Cut the long beans crosswise into about 2mm thick, and cut the onions and radish pickles into small pieces.

3. Heat some oil in a cast iron skillet or a non-stick pan. I pan-fry the tofu pieces using only about two tablespoons of oil for a healthier result. Fry the tofu on both sides over medium heat. It doesn’t need any starch coating; just pan-fry it slowly, and it will turn golden brown on both sides.

4. Once the tofu is done, remove it from the pan. Add a little more oil if needed, and sauté the green onions, dried chili, garlic, and ginger until they become fragrant.

5. Push these aromatics to the side of the pan (or remove them temporarily if your pan is small), then add the minced meat. Stir-fry it with minimal oil until it turns slightly brown and becomes fragrant. After that, return the aromatics to the pan and mix them well with the meat.

6. Add the long beans, onions, and reddish pickles. Continue stir-frying for 1 to 2 minutes, just until the vegetables are cooked but still have some crunch. Then, season the ingredients with doubanjiang, vinegar, Shaoxing wine, and sugar.

7. Add a few tablespoons of water to create a gravy, and stir in some cornstarch slurry to thicken it. Taste the sauce and adjust the saltiness and flavor as needed.

8. Return the tofu slices to the pan and combine with the sauce.  The tofu is now ready to serve. Enjoy it as a side dish, or prepare a larger portion to serve as the main course with white rice.

Tips and Variations for the Best Pan-Fried Tofu

1. I use freshly chopped garlic for the best flavor, but garlic powder can be used as a convenient alternative if fresh garlic isn’t available.
2. Silken tofu (soft tofu) isn’t the best choice since it breaks easily during pan-frying
3. Air fryer tofu works well for this recipe, too. It’s a healthier alternative that requires less oil.
4. The starch slurry is used to thicken the gravy. You can use either cornstarch or potato starch to make the slurry. Mix 1 part starch with 2 parts cold water to form the slurry.
5. Doubanjiang (fermented chili bean paste) is made from fermented broad beans and is a staple ingredient in Sichuan cuisine. For a Cantonese-style flavor, substitute it with a mix of taucu (soybean paste), light soy sauce, oyster sauce, and sesame oil.
6. It is best to use a nonstick pan or a well-seasoned cast iron pan to avoid the tofu sticking to the bottom.
7. Radish Pickle (菜脯 / cài pǔ) is a preserved vegetable made by sun-drying daikon radish, then salting and storing it to allow fermentation, which develops its rich umami flavor. It is slightly salty, sweet, tangy, and crunchy in texture. It is used to season and flavor various Chinese cuisines.

How to Store Leftover

Store the leftover pan-fried tofu with meat sauce in an airtight container and keep it in the refrigerator. It should stay good for one to two days. To reheat, return the tofu to a pan, add 1 or 2 tablespoons of water, and mix until heated through. Serve immediately.

Tofu generally doesn’t freeze well, so I don’t recommend keeping it longer for future use.