Description
A flavorful and protein-packed dish featuring tofu and minced meat in a savory sauce, perfect for weeknight dinners.
Ingredients
- 1 pound firm or medium-firm tofu, cubed
- 1/2 pound ground pork or beef
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 tablespoon chili bean paste
- 1/2 cup chicken broth or water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Sesame oil for drizzling
- Chopped green onions for garnish
Instructions
- Drain the tofu and cut it into 1-inch cubes.
- Heat vegetable oil in a skillet or wok over medium-high heat. Add ground pork or beef and cook, breaking it apart with a spoon, until browned. Drain excess fat if necessary.
- Add minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
- Stir in chili bean paste (doubanjiang) and cook for another minute to release its flavor.
- Pour in chicken broth or water, soy sauce, oyster sauce, and sugar. Bring to a simmer. Gently add the cubed tofu to the skillet.
- Simmer for about 5-7 minutes, allowing the tofu to absorb the flavors of the sauce.
- Stir the cornstarch slurry and pour it into the skillet. Cook, stirring gently, until the sauce thickens.
- Drizzle with sesame oil. Garnish with chopped green onions. Serve hot over rice.
Notes
You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg