Beef & Tofu

Ground beef and cubed tofu stir-fried together in a hot wok with garlic and shredded Chinese cabbage, then finished in a cornstarch-thickened beef broth sauce. Spooned over hot rice with sliced green onions on top, this is a fast weeknight dinner with real substance.

The tofu goes in last and gets the gentlest treatment. Just one minute of careful stirring to heat through. Firm tofu cubed at half an inch holds its shape if you don’t shove it around the wok aggressively. Treat it like you would delicate fish. A wooden spoon or silicone spatula is better than metal tongs here.

Break the ground beef into small pieces as it hits the wok. You want crumbles, not clumps. Small pieces mean more surface area for browning and more beefy bits distributed through every spoonful. The garlic and cabbage go in right after the beef loses its pink, just long enough to wilt the cabbage without killing its crunch.

The sauce comes together in the pan: beef broth thickened with a cornstarch slurry and a touch of brown sugar for balance. It coats everything in a glossy, savory glaze that soaks into the rice below.

Pro Tips

• Have everything prepped and within arm’s reach before you heat the wok. Stir-fry moves fast and there’s no time to chop mid-cook.
• Use firm or extra-firm tofu. Silken tofu will disintegrate during stir-frying.
• Press the tofu for 15 minutes under a heavy plate before cubing. Less moisture means better texture and it absorbs more sauce.
• Mix the cornstarch slurry right before adding it to the wok. It settles if it sits too long and won’t thicken evenly.

Variations

• Spicy Sichuan: Add a tablespoon of doubanjiang (chili bean paste) with the garlic for a mapo tofu-inspired version.
• Mushroom boost: Throw in sliced shiitake mushrooms with the cabbage for an earthy, umami-heavy dish.
• Low-carb: Skip the rice and serve over cauliflower rice or wilted greens.