Tofu and Leek Stir-Fry with Ground Beef Recipe

Name: Tofu and Leek Stir-Fry with Ground Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 baby leeks (1/2 lb total; white and pale green parts only), cut diagonally into 1/8-inch-thick slices; 10 oz soft or firm tofu (not silken or extra-firm), drained and cut into 1/2-inch cubes; 1 tablespoon peanut oil; 1/4 lb ground beef; 1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry; 1 teaspoon dark soy sauce; 1/2 tablespoon Chinese chile bean sauce or paste; 1 teaspoon minced peeled fresh ginger; 1 teaspoon mild pure chile powder; 1/2 teaspoon Chinese fermented black beans, soaked in water 10 minutes and drained; 1/4 cup chicken broth; 1/2 teaspoon potato starch or cornstarch mixed with 2 teaspoons cold water; Accompaniment: white rice; Garnish: 1/2 teaspoon Sichuan peppercorns, toasted and ground with a mortar and pestle

Servings: persons

2 baby leeks (1/2 lb total; white and pale green parts only), cut diagonally into 1/8-inch-thick slices
10 oz soft or firm tofu (not silken or extra-firm), drained and cut into 1/2-inch cubes
1 tablespoon peanut oil
1/4 lb ground beef
1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 teaspoon dark soy sauce
1/2 tablespoon Chinese chile bean sauce or paste
1 teaspoon minced peeled fresh ginger
1 teaspoon mild pure chile powder
1/2 teaspoon Chinese fermented black beans, soaked in water 10 minutes and drained
1/4 cup chicken broth
1/2 teaspoon potato starch or cornstarch mixed with 2 teaspoons cold water
Accompaniment: white rice
Garnish: 1/2 teaspoon Sichuan peppercorns, toasted and ground with a mortar and pestle

1
Wash leeks in a bowl of cold water, then lift out and drain well.
2
Dissolve 1/2 teaspoon salt in 2 cups hot water in a medium bowl, and add tofu.
3
Soak 5 minutes, then drain in a sieve.
4
Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately.
5
Add oil, swirling wok to coat, and heat until it begins to smoke.
6
Add beef and stir-fry, breaking up lumps, until no longer pink, about 2 minutes.
7
Stir in wine and 1/2 teaspoon soy sauce and stir-fry 30 seconds.
8
Add chile bean sauce and stir-fry until fragrant, about 15 seconds.
9
Add ginger, chile powder, and black beans and stir-fry until fragrant, about 30 seconds.
10
Add broth, remaining 1/2 teaspoon soy sauce, and tofu, then reduce heat and simmer, stirring gently, about 2 minutes.
11
Add leeks and simmer, stirring occasionally, until just tender, 2 to 3 minutes.
12
Stir potato starch mixture and add to tofu, then cook, stirring, until sauce is thickened, about 1 minute.

127

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 2 baby leeks (1/2 lb total; white and pale green parts only), cut diagonally into 1/8-inch-thick slices, 10 oz soft or firm tofu (not silken or extra-firm), drained and cut into 1/2-inch cubes, 1 tablespoon peanut oil, 1/4 lb ground beef, and more.

Yes, Tofu and Leek Stir-Fry with Ground Beef falls under the Meat & Poultry 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.

Tofu and Leek Stir-Fry with Ground Beef

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