Beef and Tofu Recipe

Name: Beef and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup beef stock; 1 tablespoon cornstarch; 2 tablespoons water; 1 teaspoon brown sugar; 2 tablespoons vegetable oil; 1/2 pound ground beef lean; 1 clove garlic minced; 2 cups cabbage chinese, shredded; 1/2 pound tofu cut in to 1/2 inch cubes; 3 cups rice hot cooked; 2 each scallions, spring or green onions with tops, sliced

Servings: persons

1 cup beef stock
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon brown sugar
2 tablespoons vegetable oil
1/2 pound ground beef lean
1 clove garlic minced
2 cups cabbage chinese, shredded
1/2 pound tofu cut in to 1/2 inch cubes
3 cups rice hot cooked
2 each scallions, spring or green onions with tops, sliced

1
Bring broth to a boiling medium sauce pan.
2
Combine cornstarch and water in a small bowl.
3
Set aside.
4
Heat oil in wok over high heat.
5
Add beef.
6
Stir fry until no longer pink, breaking larger pieces with a wooden spoon.
7
Add garlic and Chinese cabbage.
8
Stir fry about 1 minute.
9
Reduce heat and add broth mixture; stir until thickened.
10
Add tofu; gently stir until heated, about 1 minute.
11
Spoon tofu mixture over rice and garnish with green onions.

754

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup beef stock, 1 tablespoon cornstarch, 2 tablespoons water, 1 teaspoon brown sugar, and more.

Yes, Beef and Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Tofu

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