This Ground Pork Stir Fry is an easy and flavorful recipe that comes together in only 15 minutes! It’s absolutely delicious and perfect for weeknights, served with steamed white rice. Leftovers also keep beautifully.

Ground Pork Stir Fry - Served in a Bowl With Tofu, Scallions, and Sesame

This is one of those recipes that I make again and again and again. Generally I don’t cook a ton of repeat dishes, just because there’s only so much food I can make and I need to test out new recipes on a regular basis. But this dish is the perfect combination of quick, delicious, and easy, which pretty much guarantees it to be a staple!

This dish has all the same merits that other popular Asian dishes like Fried Rice, Chicken Stir Fry, and Beef and Broccoli have. It’s fast, flavorful, and delicious!

Tips for Best Results

Use fresh ginger, garlic, and scallions – Because much of this dish relies on pantry-stable sauces, it’s essential to use fresh aromatics to brighten up the dish. I don’t recommend ground ginger or jarred ginger. Grate it from a fresh knob!

Use firm tofu – There are many different textures of tofu available for purchase, and I recommend “firm” for this recipe. That way, the tofu will stay intact even with stirring. However, if you prefer the tofu to break up more into the sauce, you may use soft or medium tofu.

Use fatty ground pork – Ground pork is the superior meat to use here, and is absolutely delicious with these flavors. Don’t use a lean ground pork here, as the fat adds essential flavor.

This recipe is a loose riff on mapo tofu, which is a popular Chinese dish with minced meat and tofu. I’ve always loved it in restaurants, though it’s not as easy to make at home, as it involves some more obscure ingredients like Sichuan peppercorn and Xiaoxing wine. This recipe still has tons of flavor, but with ease and relatively accessible ingredients.

Do you have to use tofu?

Even if you think you don’t like tofu, I recommend giving it a try here, because I firmly believe the dish is better with it than without it. It varies up the texture, making it much more interesting.

A lot of people don’t like tofu, but I find that it’s often because people are trying it plain in a salad, which doesn’t taste great. Tofu is a blank canvas ready to take on other flavors, and here it’s more for texture than flavor.

How to Make It:

Start by browning ground pork in a large skillet, then add freshly grated ginger and garlic:

Ground Pork with garlic in a skillet

Make sure to use the fresh stuff for both here! Using fresh ginger root and fresh garlic is essential for amazing flavor and aroma.

Then add tofu, plus a few Asian sauces like chili sauce and bean paste. Stir it all around for a few minutes to distribute the flavors.

Pork Tofu Recipe - in Stainless Steel Skillet with Turner

Finish the dish with scallions, sesame oil, and sesame seeds, then serve with steamed white rice:

Pork Tofu - Served in Bowl over Steamed Rice

There’s not a whole lot to the step by step, because it really is that quick and easy!

Similar Quick Dinner Recipes

If you want to keep in the Asian family of recipes, Korean Chicken Rice Bowls are just as fast as this recipe if you want to try something similar but with different flavors. You can also try Asian Pork Lettuce Wraps or Turkey Lettuce Wraps which have a similar flavor profile, and are just as fast!

You may also prep big batches of Asian Dumplings and keep them in the freezer. Them simply steam however you’d like to serve for dinner.

Parmesan Crusted Pork Chops and Chicken Milanese are also quick weeknight recipes made in 15 minutes.

Tips and FAQ

How long do Ground Pork Stir Fry leftovers keep?

Store in the refrigerator for up to 5 days.

Can you freeze Ground Pork Stir Fry?

Yes, in an airtight container in the freezer for up to 2 months. To thaw, I recommend leaving in the fridge overnight.

How do you reheat Pork Stir Fry?

This recipe reheats very well in the microwave, and I prefer that for ease. However, you can also stir fry it in a skillet for about 5 minutes on medium, until warmed through.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.

Ground Pork Stir Fry Served in a Bowl With Tofu, Scallions, and Sesame

Ground Pork Stir Fry with Tofu

Servings: 4
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
This quick and flavorful stir fry comes together in a flash and is wonderful served with steamed white rice.
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Ingredients

  • 2 tbsp neutral cooking oil (lard, ghee, etc)
  • 1 lb ground pork
  • 3 cloves garlic minced (about 1 tbsp minced garlic)
  • 2 tsp grated ginger
  • 1 tbsp soy sauce
  • 1 lb package firm tofu drained and cut into cubes
  • 1 tbsp Asian chili sauce
  • 1 tbsp bean paste (can also use hoisin sauce)
  • 1 tbsp sesame oil
  • 3 scallions sliced
  • 1 tbsp sesame seeds
  • steamed rice for serving

Instructions 

  • Heat the oil in a large skillet over medium high heat, then add the pork. Brown the meat for 5 minutes, until almost fully cooked and mostly no longer pink.
  • Add the garlic and ginger to the pan and stir it around for 60 seconds, until it starts to smell very aromatic.
  • Deglaze the pan with the soy sauce, and scrape any brown bits off the bottom of the pan.
  • Add the tofu, chili sauce, and bean paste to the pan, and cook for another 3 minutes, stirring constantly.
  • Turn the heat off, then add the sesame oil, scallions, and sesame seeds. Serve hot with rice. Enjoy!

Notes

Storing leftovers: Keep in the fridge for up to 5 days.
Freezing: Keep in an airtight container for up to 2 months. To thaw, keep in the fridge overnight.
Reheating: This dish reheats well in the microwave. You may also stir fry it in a skillet over medium heat for 5 minutes, until warmed through.

Nutrition

Calories: 460kcal, Carbohydrates: 8g, Protein: 31g, Fat: 34g, Saturated Fat: 10g, Cholesterol: 82mg, Sodium: 372mg, Potassium: 393mg, Fiber: 2g, Sugar: 3g, Vitamin A: 115IU, Vitamin C: 4mg, Calcium: 190mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: asian
Author: Joanne Ozug

Recipe updated August 2019. Originally published September 2013.