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
ground beef (you could also use duck, which would be delicious)
large garlic cloves, minced
minced fresh ginger
ground szechuan pepper (or black pepper if you don't have it)
small pinch kosher salt
1 1/2 teaspoons
green beans, trimmed and cut into 1" pieces
head broccoli, cut into florets
can bamboo shoots
firm silken tofu, crumbled
good beef stock
scallions, green and white parts, sliced thinly
steamed rice, to serve
In This Recipe
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.