OK, I realize this looks pretty much like dog food, but really it's one of our favorite dishes, and I make it nearly weekly. Packed with flavor and protein, it's an adaptation of a classic Szechuan dish that Iron Chef Chen made all the damn time. It's also really easy and quick to throw together, which makes it a winner in my book.
Ingredients
- 2 packages Trader Joe's High-Protein Tofu, cubed (30 oz)
- 1 package Yves veggie ground beef (16 oz)
- 4 cloves garlic, crushed
- 1 tbsp crushed ginger
- 2 tbsp peanut oil
- 2 tsp dark soy sauce
- 2 tbsp light soy sauce
- 4 tsp hot bean paste (I like Broad Bean paste)
- 2 tbsp hoisin sauce
- 1 cup veggie chicken broth
- 2 tsp corn starch
In a large skillet over high heat, saute the tofu in the peanut oil, turning often, until the sides are golden brown. While this is cooking, whisk together the sauce (soy sauces, hoisin, broth, bean paste and corn starch). Once tofu is browned, add the veggie beef and stir to combine. When heated, stir in the crushed garlic and ginger and stir for a few seconds until fragrant. Pour in the sauce and turn the heat to low, simmering and stirring for a few minutes to let the flavors mingle. Turn off the heat and allow to cool a couple minutes, which will active the corn starch and thicken the sauce a little, so it coats the tofu.
Makes 4 generous servings. Can be served with brown or white rice, but if you're avoiding grains or high-carb foods, I like it on a bed of roasted cauliflower or asparagus.
Nutritional Breakdown
(per serving)
470 calories
21g fat (40%)
21g carbs + 6g fiber (18%)
53g protein (45%)
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