Fiery Szechuan Tofu and Beef Stir-Fry
Dive into the bold flavors of Szechuan cuisine with this fiery stir-fry featuring firm tofu and ground beef. The dish combines the rich, savory taste of marinated tofu with the heartiness of beef, creating a harmonious blend of textures. Infused with garlic, ginger, and a medley of spices, including chili flakes and dried chilies, this explosive recipe allows you to adjust the heat to your liking—use chili sauce for a spicy kick, or ketchup for a milder flavor. Perfectly garnished with vibrant scallions, serve it over fluffy jasmine rice for a delightful meal that will leave your taste buds craving more.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Firm tofu
200 g (Cubed)
Ground beef
300 g (Seasoned with salt and pepper)
Scallions
4 (Chopped, greens and whites separated)
Onion
1 tablespoon (Minced (I used small red onions))
Garlic
1 tablespoon (Minced)
Ginger
1 tablespoon (Minced)
Soy sauce
1 tablespoon (N/A)
Chinese rice wine or sherry wine
1/4 cup (N/A)
Chili sauce (or ketchup)
1 tablespoon (N/A)
Sugar
1 teaspoon (N/A)
Oyster sauce
1 tablespoon (N/A)
Salt
3/4 teaspoon (N/A)
Black pepper
1 teaspoon (N/A)
Dried chilies
5 small (N/A)
Cornstarch
1 teaspoon (Dissolved in 1 tbsp water)
Chili flakes
to taste (N/A)
Olive oil
1 tablespoon (N/A)
Instructions
1
In a bowl, combine soy sauce, sherry, chili sauce (or ketchup), sugar, and oyster sauce to create a marinade. Add the tofu cubes, ensuring they are well-coated. Allow the tofu to marinate for at least 15 minutes.
2
While the tofu marinates, season the ground beef with salt and pepper and set aside.
3
Heat olive oil in a wok over medium-high heat. Add minced onion, garlic, and ginger, sautéing until fragrant, approximately 2-3 minutes.
4
Stir in the dried chilies and the white parts of the chopped scallions, cooking for another minute to release their flavors.
5
Add the seasoned ground beef to the wok, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
6
Gently add the marinated tofu cubes along with any remaining marinade to the wok. Mix carefully to avoid breaking the tofu, and let it simmer for 1-2 minutes, allowing the flavors to meld.
7
For those who prefer extra heat, sprinkle in chili flakes to taste and stir well.
8
Dissolve cornstarch in water to create a slurry. Pour this into the wok, continuing to stir fry until the sauce thickens and coats the tofu and beef evenly.
9
Remove from heat and garnish with the green parts of the chopped scallions. Serve hot over jasmine rice for a satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Fiery Szechuan Stir-Fry?
The dish features a combination of firm tofu and ground beef.
What kind of tofu should I use for this recipe?
It is best to use firm tofu cut into cubes so it holds its shape during stir-frying.
How long should I marinate the tofu?
The tofu should be marinated for at least 15 minutes in a mixture of soy sauce, sherry, chili sauce, sugar, and oyster sauce.
What can I use instead of chili sauce if I want a milder flavor?
You can substitute the chili sauce with ketchup to reduce the heat level.
How much ground beef is required?
The recipe calls for 300 grams of ground beef, seasoned with salt and pepper.
What aromatics are used in the base of the stir-fry?
The base uses minced onion, garlic, and ginger sautéed until fragrant.
Which part of the scallions should be cooked in the wok?
The white parts of the chopped scallions should be cooked with the dried chilies, while the green parts are used for garnish.
How long does it take to cook the ground beef?
The ground beef should be cooked until browned and cooked through, which takes about 5 to 7 minutes.
How do I prevent the tofu from breaking?
Gently add the marinated tofu to the wok and mix carefully to avoid breaking the cubes.
How do I thicken the stir-fry sauce?
Dissolve 1 teaspoon of cornstarch in 1 tablespoon of water to create a slurry and pour it into the wok.
What is the recommended serving suggestion?
The stir-fry is best served hot over fluffy jasmine rice.
Can I add extra heat to the dish?
Yes, you can sprinkle in chili flakes to taste during the cooking process.
What type of oil is used for stir-frying?
The recipe uses 1 tablespoon of olive oil.
How many dried chilies are needed?
The recipe calls for 5 small dried chilies.
Is there a substitute for Chinese rice wine?
You can use 1/4 cup of sherry wine as a substitute for Chinese rice wine.
How much soy sauce is in the marinade?
The marinade includes 1 tablespoon of soy sauce.
What kind of onion is recommended?
The recipe suggests 1 tablespoon of minced onion, specifically small red onions.
How much tofu is used in this recipe?
The recipe uses 200 grams of firm tofu.
When should I add the cornstarch slurry?
Add the slurry after the tofu and beef have simmered together for a minute or two.
What gives this dish its Szechuan flavor?
The combination of garlic, ginger, dried chilies, and soy sauce creates the bold Szechuan profile.
How much oyster sauce is needed?
1 tablespoon of oyster sauce is used in the marinade.
What are the tags for this recipe?
The tags include szechuan, stir-fry, tofu, beef, spicy, chinese cuisine, quick meal, and easy dinner.
Is sugar included in the recipe?
Yes, 1 teaspoon of sugar is added to the marinade to balance the flavors.
How much garlic and ginger should I mince?
You should mince 1 tablespoon of garlic and 1 tablespoon of ginger.
How much salt and pepper should be used for the beef?
Use 3/4 teaspoon of salt and 1 teaspoon of black pepper to season the beef.
How long should the tofu simmer with the beef?
Let it simmer for 1 to 2 minutes to allow the flavors to meld.
What is the total number of ingredients?
There are 17 ingredients in this stir-fry recipe.
Can this be considered a quick meal?
Yes, it is categorized as a quick meal and an easy dinner option.
Should the heat be high when cooking the aromatics?
The aromatics should be sautéed over medium-high heat.
How do I finish the dish before serving?
Remove from heat and garnish with the green parts of the chopped scallions.