Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spicy Tofu And Beef Stir-Fry
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 790
- Total Fat
- 35 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 77 milligrams
- Sodium
- 1482 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 4 grams
- Sugar
- 4 grams
- Protein
- 40 grams
A lot of people think tofu is just for vegetarian recipes, but it actually pairs beautifully with meats, just as it does with vegetables. In fact, in many Asian countries, it’s an ingredient that is common in meat dishes. Plus, tofu a great way to add lean protein to your meals.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 790
- Total Fat
- 35 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 77 milligrams
- Sodium
- 1482 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 4 grams
- Sugar
- 4 grams
- Protein
- 40 grams
Ingredients
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Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Meanwhile, pat dry the tofu cubes and toss with the cornstarch in a medium bowl until well coated; set aside. Add 1 tablespoon vegetable oil, the ginger and peppercorns to a large nonstick skillet. Cook over medium-high heat until the ginger starts sizzling, about 2 minutes. Add the bell peppers and onion, increase the heat to high and cook, stirring, until the vegetables are crisp-tender, 4 to 5 minutes. Remove the vegetables to a bowl.
- Heat the remaining 1 tablespoon vegetable oil in the skillet over high heat. Add the tofu and cook, turning the cubes, until slightly crisp, about 6 minutes. Transfer to the bowl with the vegetables.
- Add the beef to the skillet and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Season with salt and pepper.
- Stir together the soy sauce, vinegar and chili crisp in a small bowl, then stir it into the beef. Return the vegetables and tofu to the skillet, stirring them into the beef. Cook until the sauce thickens slightly, 1 to 2 minutes. Divide the rice and stir-fry among bowls and top with more chili crisp.
