Tofu And Leek Stir Fry With Ground Beef Recipes

TOFU AND LEEK STIR-FRY WITH GROUND BEEF

Tofu and Leek Stir-Fry with Ground Beef image

Sichuan peppercorns are officially banned from import because they come from a plant that is susceptible to citrus canker. Although there's no substitute for their woodsy citrus flavor, the recipe is delicious without them. Active time: 30 min Start to finish: 30 min

Yield Makes 2 main-course servings

Number Of Ingredients 14

Ingredients

2 baby leeks (1/2 lb total; white and pale green parts only), cut diagonally into 1/8-inch-thick slices
10 oz soft or firm tofu (not silken or extra-firm), drained and cut into 1/2-inch cubes
1 tablespoon peanut oil
1/4 lb ground beef
1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 teaspoon dark soy sauce
1/2 tablespoon Chinese chile bean sauce or paste
1 teaspoon minced peeled fresh ginger
1 teaspoon mild pure chile powder
1/2 teaspoon Chinese fermented black beans, soaked in water 10 minutes and drained
1/4 cup chicken broth
1/2 teaspoon potato starch or cornstarch mixed with 2 teaspoons cold water
Accompaniment: white rice
Garnish: 1/2 teaspoon Sichuan peppercorns, toasted and ground with a mortar and pestle

Steps:

Wash leeks in a bowl of cold water, then lift out and drain well.
Dissolve 1/2 teaspoon salt in 2 cups hot water in a medium bowl, and add tofu. Soak 5 minutes, then drain in a sieve.
Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling wok to coat, and heat until it begins to smoke. Add beef and stir-fry, breaking up lumps, until no longer pink, about 2 minutes. Stir in wine and 1/2 teaspoon soy sauce and stir-fry 30 seconds.
Add chile bean sauce and stir-fry until fragrant, about 15 seconds. Add ginger, chile powder, and black beans and stir-fry until fragrant, about 30 seconds. Add broth, remaining 1/2 teaspoon soy sauce, and tofu, then reduce heat and simmer, stirring gently, about 2 minutes.
Add leeks and simmer, stirring occasionally, until just tender, 2 to 3 minutes. Stir potato starch mixture and add to tofu, then cook, stirring, until sauce is thickened, about 1 minute.

HOT AND SPICY TOFU AND BEEF

Hot and Spicy Tofu and Beef image

Szechuan-style stir-fried tofu with ground beef. You can adjust the spicy-ness scale by substituting chilli sauce with ketchup and add more/less chilli flakes.

Provided by WaterMelon

Categories Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

200 g firm tofu, cubed
300 g ground beef
4 scallions, chopped,green and white separated
1 tablespoon onion, minced (i used small red ones)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
1/4 cup chinese rice wine or 1/4 cup sherry wine
1 tablespoon chili sauce (or ketchup)
1 teaspoon sugar
1 tablespoon oyster sauce
3/4 teaspoon salt
1 teaspoon black pepper
5 small dried chilies
1 teaspoon cornstarch, dissolved in
1 tablespoon water
chili flakes, to taste
1 tablespoon olive oil

Steps:

Combine soy sauce, sherry, chilli sauce, sugar and oyster sauce; stir. Marinate tofu cubes in the sauce ingredients for 15mins or more.
Sprinkle ground beef with salt and pepper.
Heat oil in wok, stir fry onions, garlic and ginger until fragrant. Add dried chilli and scallion bottoms, stir fry for 1 minute.
Add seasoned ground beef and continue to stir fry until browned.
Add tofu and sauce, combine well. Let simmer 1-2mins.
Add chilli flakes, if you like it really spicy!
Add cornstarch mixture, stir fry until sauce thicken.
Garnish with chopped scallion greens, and serve with jasmine rice.

Nutrition Facts : Calories 287.2, Fat 17.4, SaturatedFat 5.5, Cholesterol 51, Sodium 928.9, Carbohydrate 8.8, Fiber 1.8, Sugar 2.7, Protein 20.5

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