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Spicy Beef and Tofu Stir-Fry Recipe

Spicy Beef and Tofu Stir-Fry recipe


This dish is a spicy mix of soft tofu and ground beef, with a kick from Sichuan peppercorns. It's cooked with garlic, ginger, and a savory sauce, then served over rice. It's a warm, comforting meal that's full of flavor.


400 g jasmine rice
2 stalks green onions
4 cm piece of ginger
4 cloves of garlic
1 tsp ground Sichuan peppercorns
450 g firm tofu
300 g ground beef
2 tsps brown sugar
3 tbsps doubanjiang (spicy bean paste)
1 tbsp Shaoxing wine
3 tbsps soy sauce
450 ml beef broth
2 tbsps cornstarch
2 tbsps vegetable oil
1 tbsp toasted sesame oil
1 tsp crushed red pepper flakes


Cook the jasmine rice according to package instructions and set aside.
Cut the tofu into small cubes. Bring a pot of water to a boil, add the tofu, and simmer for 2 minutes, then drain and set aside.
Finely chop the green onions, separating the white and green parts. Mince the ginger and garlic.
Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add the ground Sichuan peppercorns and red pepper flakes, and fry for 30 seconds. Remove and set aside.
In the same wok, increase heat to medium-high and add the remaining vegetable oil. Add the ground beef and brown sugar, and cook until the beef is browned.
Stir in the doubanjiang, minced garlic, ginger, and the white parts of the green onions. Cook for 2 minutes.
Pour in the Shaoxing wine, soy sauce, and beef broth. Bring to a simmer and cook for 5 minutes.
Mix the cornstarch with 3 tablespoons of water to create a slurry. Stir it into the wok and cook until the sauce thickens, about 2 minutes.
Add the cooked tofu to the wok, gently stirring to coat with the sauce. Simmer for an additional 3 minutes.
Drizzle with toasted sesame oil and sprinkle the green parts of the onions on top.
Serve the spicy beef and tofu stir-fry over the cooked jasmine rice.

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