This was meant to be a mapo tofu variant, but the author had already taken a few liberties with the recipe and then I took a few more, so it's not quite mapo tofu anymore. It is, however, completely delicious! Strong recommend.

Braised Tofu with Ground Beef

Adapted from Dish of the Day by Kate McMillan

Ingredients

• 1/4 c. soy sauce (pref. mix of light and dark)
• 1 Tbsp. shaoxing wine (绍兴酒)
• 1 Tbsp. sesame oil, divided
• 250g ground beef
• 300g tofu
• 1/2 c. chicken stock
• 1 Tbsp. Laoganma (老干妈)
• 1 tsp. sugar
• 1/2 tsp. cornstarch (cornflour)
• 1/8 tsp. white peppercorns, ground
• 1 Tbsp. oil
• 3 Tbsp. minced green onion, divided
• 1 Tbsp. ginger paste
• 3 cloves garlic, minced

Directions

1. Combine the soy sauce, wine, and 2 tsp. of the sesame oil and mix well.
2. Add the beef and stir to combine. Set aside.
3. If using soft tofu, boil it in lightly salted water for 5 minutes, then drain, pat dry, and press between paper towels for at least 30 minutes.
4. Cut the tofu into 1cm (~1/2") cubes. Set aside.
5. Combine the chicken stock, Laoganma, sugar, cornstarch, white pepper, and the remaining 1 tsp. of sesame oil and mix well.
6. Heat a wok over medium-high heat.
7. Drizzle in the oil and swirl to coat.
8. Add the beef with its marinade and stir-fry until just cooked through.
9. Add 2 Tbsp. of the green onion, the garlic, and the ginger and stir-fry for another minute or two.
10. Add the sauce to the wok and cook for a minute or two until slightly thickened.
11. Add the tofu and gently stir to coat.
12. Reduce heat to medium-low and simmer for ~10 minutes.
13. Sprinkle with remaining 1 Tbsp. green onion and serve with rice and veggies of your choice.