Szechuan-Hoisin Tofu & Rice Bowls
with Mandarin Orange & Edamame
- Soy
- Sesame
- Wheat
- Milk
In this spicy-sweet and savory dinner, ground pork, scallions, bell pepper, ginger, and garlic are sautéed in a tantalizing Szechuan-style sauce. It's all tossed with edamame and juicy pieces of mandarin orange and piled over fluffy rice. The result? A delicious symphony of flavors, colors, and textures.
Ingredients
2.5 teaspoon
Rice Wine Vinegar
1 unit
Tofu
(Contains: Soy)
4 ounce
Edamame
(Contains: Soy)
1 clove
Garlic
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Mandarin Orange
2 unit
Scallions
1 unit
Bell Pepper
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¾ cup
White Rice
1 thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, core, and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic. Peel orange and separate into segments; cut each segment into small pieces (peel away any excess pith from the flesh).
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a small bowl, combine Szechuan paste, hoisin, sesame oil, and 2 TBSP water (4 TBSP for 4).
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.
Reduce heat to medium; break up meat into pieces. Add bell pepper, scallion whites, ginger, and garlic; cook until pork is cooked through, 1-2 minutes more.
Stir in sauce; cook, stirring, until slightly thickened, 30-60 seconds more.
Remove from heat. Stir edamame and orange into pan. Taste and season with salt and pepper.
Fluff rice with a fork; stir in half the vinegar and 1 TBSP butter (all the vinegar and 2 TBSP butter for 4 servings).
Divide rice between bowls and top with Szechuan-hoisin pork. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty, while others felt it was bland. Adding sriracha or extra seasoning boosted the flavor 🌶️.
- Ease of prep: Instructions for cooking tofu were missing, causing confusion for those new to using it.
- Suggestions: Consider marinating or frying the tofu for better taste. Soaking in liquid smoke and soy sauce before stir-frying in sesame oil worked well.
- Portions: Servings were generous; the recipe could easily feed three people instead of two.
- Texture: A few found the dish dry, especially with tofu. Try increasing the sauce for a moister result.
Reviews from our home cooks
Better than take out! Fresh is best. I started by soaking my tofu in a little liquid smoke and soy sauce before stir frying it in sesame oil. I followed the rest of the recipe as written. It was so good! I love the addition of orange here. It really added a nice citrus highlight that brought everything together. The colors were so beautiful as well, the red bell pepper, the green edamame were visually stunning. That hoisin sauce really hit the spot!
I got it with tofu, it was easy and hit the right notes. However, I wish I knew how I was supposed to cook the tofu. I crumbled it and added salt and pepper, and it turned out well. Portions were huge.
Flavors of sauce was fantastic. We got the tofu to try it, but the recipe card didn't tell how to cook the tofu, nor did the ap. Having never used tofu, that was not helpful
Tofu option for this is very tasty with the edamame.
Good flavor. It could use more sauce; it was a little dry.
Had very low spice as is, coming from someone with a low spice tolerance! I added some siracha which did the trick
It was really tasty! My only complaint is that the pepper was under ripe
Sauce was not flavorful with tofu substitute. The servings are too big. Could have served three people, which is frustrating because I buy HF to make just enough to avoid food waste!
Not as flavorful - perhaps the tofu could have marinade or be fried - edamame bland - but healthy recipe
Needed a bit more flavor though others really enjoyed it!
