Hot and Spicy Tofu and Beef
"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."
photo by WaterMelon
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
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
directions
- 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.
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Reviews
-
this was really great and I had all the ingredients on hand. The siracha sauce is a must, don't try ketchup! Will make it again. My asian husband loved it! -
This is my first try of WaterMelon's recipes. My husband ate it and loved it. He ate the leftovers again for lunch today. He is Russian, so obviously this recipe crosses borders. I didn't make it as spicy because he can't take the spice. Also, I didn't have oyster sauce or sherry, but it seems to have turned out pretty well anyway. Also, WaterMelon just want to let you know that I love your food photos.
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That was absolutely delicious. I've tried a few of your recipes, and each has been better than the last. Thank you! -
I made this to use up some left-over tofu. Very tasty, but I would prefer it a little more "saucy" - just personal taste. I used sambal oelek (I'm not so keen on sweet chili sauce) and omitted the cornflour. Served it with rice. This would also be great with noodles. Thanks for posting - I'll make this again. -
Great tofu recipe. Simple ingredients and easy to prepare.
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RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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