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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place tofu in a bowl with 3 cups boiling salted water. Let sit 15 minutes. Drain and spread on paper towels to dry; set aside. | 2. Heat oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat. Add garlic and ginger. Cook until fragrant, about 1 minute. | 3. Add beef; cook, stirring and breaking up meat, until browned, 4–6 minutes. | 4. Add chives, chiles, paste, and beans. Cook, stirring, until scallions are wilted, about 2 minutes. | 5. Add stock and tofu. Bring to a boil, stirring gently, so as not to break up the tofu. | 6. Add sugar and soy. Cook, stirring, until sugar is dissolved, about 1 minute. While stirring, slowly add cornstarch mixture. Cook until sauce has thickened, about 2 minutes more. | 7. Transfer to a dish and garnish with scallions and pepper. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	1	package	drained cut firm	-	-	-	-
kosher salt				-	-	-	-
sichuan red chili oil	1/2	cup		-	-	-	-
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
ginger	6	inches	peeled minced	-	-	-	-
beef	6	ounces	ground ground	198.9	0.0	39.219	4.573
scallion	4		sliced	128.0	29.36	7.32	0.76
red thai chile	1		stemmed minced	-	-	-	-
chinese red chile bean paste	2 1/2	1/2		-	-	-	-
black soybean	1	tablespoon	fermented	-	-	-	-
chicken stock	1 1/4	cups		108.0	10.59	7.56	3.6
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
cornstarch	1/4	cup	mixed	121.92	29.2064	0.0832	0.016
sichuan pepper	1/4	teaspoon	ground	-	-	-	-
rice			steamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.