Ever since I was a child, my grandparents have always tried to have family lunch on a weekly basis. Every weekend, we’d go to the same restaurant. From time to time, we’d visit another restaurant just to change things up, but we’d never stay far from our go-to neighborhood Chinese restaurant. Twenty years later, we’re still eating at the same place ordering the same dishes.
One of my most favorite dishes is the beef and tofu over rice. The gravy with the beef has such great flavor and goes excellent with rice. The tofu is the silken type and just melts in your mouth. I’ve tried to recreate the dish at home and haven’t yet had luck, but I did end up whipping something up one day that I think is pretty delicious. It’s really easy to make and is in our normal rotation of weeknight dishes. I usually serve some type of vegetable alongside this – this time was bok choy from the backyard.
Beef & Tofu Over Rice
1 1/2 c. beef broth or water
2 Tbsp. cornstarch
2 garlic cloves, minced
1/2″ knob of ginger, finely minced
1/2 lb. ground beef
2 Tbsp. miso
2 tsp. oyster sauce
2 Tbsp. mirin
2 Tbsp. fermented black beans, re-hydrated and minced
1 box soft tofu, cubed
1. In a bowl, stir beef broth/water and cornstarch together and set aside.
2. In a medium saucepan, add enough oil to coat the bottom of the pan and add garlic and ginger. Cook over medium high heat until fragrant
3. Add ground beef and cook just until barely pink.
4. Next, add the miso, oyster sauce, mirin, and fermented black beans. Stir with the ground beef until combined. Let cook for about two minutes making sure to stir the beef.
5. Stir the cornstarch water mixture again (cornstarch may have settled on the bottom) and add to the beef mixture. Continue to stir and cook until the mixture gets slightly thick. Add more broth or water if the mixture is too thick for your liking.
6. Add tofu cubes and carefully mix the tofu into the beef mixture. Simmer for about two minutes until the tofu is warmed through.
7. Enjoy over rice and any vegetable of your liking.