Asian Style Ground Beef and Tofu

Wow, turns out I'm not worst in the world at making Asian food after all! I whipped this up while hubbs was out on a 13 mile run. He's training for the San Francisco marathon in June, and I'll bet nothing feels better after a marathon than a piping hot plate of spicy, meaty food.

I bought this ground beef during my grocery run last week, but forgot that we had something scheduled in the evening every night of the week and this past weekend. We had dinner at G's parents' place one night, went to the Bulls vs. Nets game another night, and drove to Coloma, WI to celebrate G's dad's 60th birthday in a beautiful cabin for the weekend. My parents and brother were in town too, and it was great to have everyone under one roof.

Our puppy Mowgli had an absolute blast romping around in the woods, and we discovered that he's more useful than we give him credit for - he actually listened to us when he was off-leash and barked to alert us to other people in the forest. Of course, once he actually spotted the people and barked once or twice, he did nothing but lick them. However, I'd like to think that if we ever need it, his deep, booming bark will scare away intruders before they see his fluffy, baby-like squisho face.

Anyway, this is my food blog and not my Mowgli blog, so I'll get on with the recipe. This is one of the EASIEST things I've ever made, and it takes very little time to prepare. Given my past failures with making Asian food, I was nervous about how this would turn out. I even considered sticking to my tried-and-true beef kheema recipe, but I wanted to make something different. Somehow, against all odds, my Asian style beef and tofu turned out so freakin' delicious that I am still drooling over it as I eat leftovers now. Hubbs said it was the best looking dish I've ever made, and that it was in his "top 5" taste-wise. I'll take it!! :)

Ingredients:

  • 1.5 lbs ground beef (I used the 96% lean 4% fat beef)
  • 1 large yellow onion, sliced
  • 3 green chilis, minced
  • 1 tsp minced ginger
  • 1 giant clove garlic, minced
  • 1 cup diced tofu (I used the firm kind)
  • 1/4 cup soy sauce (eyeball it and adjust to your taste - I did a couple rounds of the pan with the bottle)
  • 3 tbsp Hoisin sauce
  • 1 tbsp rice vinegar
  • 2 tbsp Sriracha
  • 3 tbsp chopped cilantro
  • handful of cashews, roughly chopped
  • cooked white rice (I used Basmati)
  • Sunny side up egg
  • Prep:

Heat sesame oil in a pan and cook the ground beef thoroughly. Remove from pan and set aside. Add onions to the same pan with a bit more oil and saute until they soften, about 3 mins. Next, add the green chili, ginger, and garlic and cook until the ginger and garlic become fragrant. Toss in the cubed tofu and let it brown a little. Pour in the soy sauce, Hoisin sauce, rice vinegar, and sriracha. Bring to a light simmer, then add the beef back to the pan and let it absorb all the Asian sauce goodies. Turn off the heat and stir in the cilantro and cashews. Serve hot with white rice, and, perhaps, a sunny side up egg, because everything is better with a sunny side up egg.