Beef, Broccoli, and Tofu
Slightly sweet, flavor-packed stir fry with beef, broccoli, and tofu, as well as soy sauce, brown sugar, garlic, and ginger. Perfect over white rice.
Servings 6 servings
- 4 crowns broccoli
- olive oil
Beef & Tofu
- 1 lb ground beef
- 1 lb tofu, firm or extra firm drained and pressed
- 1/2 cup soy sauce
- 5 cloves garlic minced
- 1 tsp ground ginger
- 1 Tbsp garlic powder
- 1/2 cup brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp corn starch
Pre-heat oven to 400 and line a baking sheet with parchment paper, aluminum foil, or a silicone baking mat.
Cut broccoli crowns into bite-sized pieces. I like to slice the florets down the middle once or twice so there is about an inch of stem left.
In a large bowl, toss broccoli with olive oil, salt, pepper, and a sprinkle of garlic powder if desired.
Spread broccoli on baking sheet and bake for about 15-20 minutes or until the edges just start to char.
Beef and Tofu
Meanwhile, in a large skillet or wok, start browning the ground beef.
When almost fully browned, add tofu and crumble, mixing in with beef.
In a medium bowl, combine all the sauce ingredients.
When the beef is done and the tofu is beginning to brown just a bit on the edges, mix in the sauce and the finished baked broccoli.
Mix together and cook for a few minutes. Serve hot with scallions (if desired) and rice.
A tofu press is the easiest way to drain your packaged tofu. Otherwise, you can place tofu in a wide bowl, or wrapped in towels on a plate, and place something heavy on top. You should always drain your tofu in a recipe like this - otherwise it will turn out too mushy and won't absorb flavors as well.