This recipe is from Cooking Light. It is a delicious, SPICY, meal. It's another Chinese Food recipe I'll hang on to while I'm living in this town with NO good Chinese food! I had to modify this recipe a) to make it meatless and b) because I didn't have some of the ingredients on hand.
- 1 (14-ounce) package firm water-packed tofu, drained
- 1 to 2 tablespoons Sriracha (hot chile sauce, such a Huy Fong)
- 1 1/2 tablespoons mirin (sweet rice wine) I used white cooking wine
- 1 tablespoon black bean garlic sauce I used Hoisin
- 2 teaspoons sugar
- 1 cup fat-free, less-sodium chicken broth (veggie)
- 1 tablespoon cornstarch
- 2 tablespoons less-sodium soy sauce
- 1 teaspoon chili oil
- 1 tablespoon canola oil
- 4 ounces ground sirloin (veggie crumbles or omit)
- 1 tablespoon finely chopped garlic
- 2 teaspoons grated peeled fresh ginger
- 2 cups hot cooked long-grain white rice
- 8 ounces steamed Broccolini
- 1/4 cup fresh cilantro leaves
1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.
2. Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.
3. Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.