Spicy hot beef and tofu

all details

If you like a bit more texture, the beef is great with firm tofu, either sliced into thin large pieces or small squares. You can also replace the beef with minced pork, chicken, duck or even quail.

Spicy hot beef and tofu by Neil Perry.
Spicy hot beef and tofu. Photo: William Meppem

Ingredients

2 tbsp vegetable oil

1 cup minced beef

1 clove garlic, finely chopped

2 spring onions, sliced

2 tbsp hot bean paste

125ml fresh chicken stock

1 tsp Shaoxing wine

1 tsp light soy sauce

½ tsp dark soy sauce

½ tsp chilli flakes

2 tsp caster sugar

¼ tsp sea salt

300g silken tofu, cut into 2cm cubes

generous pinch Sichuan pepper

½ tsp sesame oil

coriander leaves, to garnish

Method

Heat a wok until smoking. Add the vegetable oil and when hot, add the minced beef, garlic, spring onion and hot bean paste and stir-fry until fragrant.

Add the stock, Shaoxing wine, soy sauces, chilli flakes, caster sugar and salt. Bring to the boil, add the tofu and reduce the heat to a gentle simmer, until the liquid thickens slightly. Add the Sichuan pepper and sesame oil and gently mix together.

To serve, gently transfer the contents of the wok to a platter and garnish with coriander.

Note: Serves 4 as part of a shared banquet.

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  • Main Ingredients - Beef, Tofu/Beancurd, Onion/Leek
  • Cuisine - Chinese
  • Course - Main-course
  • Occasion - Dinner Party

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8 reviews so far

  • Rating: 3 out of 5 stars

    i love these recipes but the nutritional values would be nice

    Commenter
    Screamer
    Location
    Sydney
    Date and time
    April 07, 2014, 7:29PM
  • Rating: 5 out of 5 stars

    Tasty and full of flavour! Takes all but 20min :)

    Commenter
    Mellyb
    Location
    Sydney
    Date and time
    April 09, 2014, 9:13PM
  • Rating: 1 out of 5 stars

    Beef and tofu? Why? This is a rather silly dish.

    Commenter
    Barry
    Location
    Date and time
    April 10, 2014, 3:08PM
  • Rating: 4 out of 5 stars

    Only a vegetarian would say that.

    Commenter
    Bored
    Location
    Date and time
    April 14, 2014, 12:37PM
  • Rating: 4.5 out of 5 stars

    Great dish full of flavour and easy and quick to cook. I made steamed Chinese green vegetables with oyster sauce and sesame seeds and it went down a treat.
    The silken tofu was a first for me to use and I am now a convert; it works famously with the beef.

    Commenter
    muxaulo
    Location
    Melbourne
    Date and time
    April 14, 2014, 12:49PM
    • Hi! Just wondering what hot bean paste you used? Most places don't have it and Minh phat in Richmond had like a hundred. Really keen to cook this dish but confused about the hot bean paste. Thanks!

      Commenter
      Oscar
      Date and time
      May 07, 2014, 5:53PM
    • Rating: 4.5 out of 5 stars

      Hey Oscar, I used a broad bean hot paste that I bought at Hometown grocers on Elizabeth street. Not sure of the brand name as it's written in Chinese! In all honesty I think that any of the hot pastes will do, I have even used Sambal Olek with this dish and that worked fine as well...good luck.

      Commenter
      muxaulo
      Location
      Melbourne
      Date and time
      May 30, 2014, 1:23PM
  • Rating: 3 out of 5 stars

    Easy to make but not very interesting. If I made it again I would double the amount of tofu and reduce the meat.

    Commenter
    DoubleJ
    Location
    Date and time
    April 15, 2014, 7:36AM

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