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Author Notes: I picked this technique up from some food magazine (I get too many to remember which!), but the idea here is to use a small amount of ground meat and a large amount of crumbled tofu to make a meal feel and taste like it has a ton of meat. If I hadn't made this dish, I never would have believed that I was eating tofu! Give it a try, you will not regret it. —JessicaBakes
- 1/2 pound ground beef (you could also use duck, which would be delicious)
- 4 large garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 5 tablespoons soy sauce
- 1 teaspoon ground szechuan pepper (or black pepper if you don't have it)
- 1 tablespoon cornstarch
- small pinch kosher salt
- 1 1/2 teaspoons sugar
- 3 tablespoons canola oil
- 1 pound green beans, trimmed and cut into 1" pieces
- 1 head broccoli, cut into florets
- 1 can bamboo shoots
- 12 ounces firm silken tofu, crumbled
- 1/2 cup good beef stock
- 2 teaspoons mirin
- 4 scallions, green and white parts, sliced thinly
- steamed rice, to serve
- Mix the ground beef with the garlic, ginger, 2 tablespoons of the soy sauce, szechuan pepper, cornstarch, salt, and sugar and let sit at room temp for 20 minutes.
- Heat the 1 tbsp. of the oil in a large wok. Add the meat mixture, breaking it up until it's browned. Remove.
- Heat the remaining oil in your wok, then add the white parts of your scallions, green beans and broccoli. Quickly stir the veggies around so they can each get coated with the oil, then allow to cook until beginning to get tender, about 6-8 minutes (could be longer if you have a smaller wok).
- Add the tofu, continuing to break it up as you would ground meat, until it's lightly browned. Return the meat to the wok and mix it in, continuing to break up the tofu and mix it with the meat.
- Add the broth and remaining soy sauce to the wok. Bring to a boil, allowing the veggies to finish cooking and the sauce to thicken. Serve with the remaining scallions over rice, if desired.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
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