Szechwan Bean Curd
Submitted by fern509
Szechuan mapo tofu with ground beef, green onions, and garlic in a spicy sesame-soy sauce. A quick 15-minute high-protein stir-fry that’s low-carb and diabetic-friendly.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
15 minFifteen minutes. That’s all it takes to get a bowl of spicy, savory Szechuan bean curd on the table.
Lean ground beef, green onions, and garlic hit a hot skillet first, then get simmered in a sauce built from chicken broth, light soy, chili sauce, sesame oil, and red pepper flakes.
A cornstarch slurry thickens everything into a glossy, clingy sauce before soft tofu cubes get folded in gently and warmed through.
It’s a simplified take on the classic mapo tofu that’s fast enough for a Tuesday night and bold enough to satisfy a real craving for Chinese food.
Chef Tips
- Gentle with the tofu. Stir carefully once you add the bean curd. Aggressive tossing will crumble those soft cubes into mush.
- Use firm tofu if you prefer. Soft tofu is traditional for mapo, but firm holds its shape better if you’re new to cooking with bean curd.
- Have the cornstarch slurry ready. Mix it with cold water before you need it. Adding cornstarch directly to the hot skillet creates lumps.
Ingredients
Directions
Place ground beef, green onions, and garlic in a nonstick skillet and cook, stirring quickly, until beef is browned.
Stir in chicken broth, soy sauce, chili sauce, oils, and red pepper flakes.
Mix cornstarch with cold water.
Add to skillet.
Cook, stirring constantly, until sauce thickens.
Gently stir in bean curd, continue to cooking over medium heat 3 minutes.
NOTE: Seasame oil and hot oil are avalable in Oriental sections of food markets and in specialty stores.
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