Servings: 6 people


For Sauce

  • 1/2 cup vegetable (or mushroom) broth
  • 2 T chili bean sauce (bean paste / Toban Djan)
  • 2 T soy sauce

For Tofu and Beef

  • 14 oz. block extra firm tofu, cut into 3/4" cubes
  • cornstarch
  • 3 T vegetable oil
  • 1 package Abbot's Butcher Ground "Beef"
  • 2 cloves garlic, peeled and minced
  • 2 tsp. minced fresh ginger
  • 4 green onions, minced (separate white and green)
  • 1 tsp. sesame chili oil


  • Combine vegetable broth, bean paste and soy sauce in a small sauce pan over low heat. Whisk thoroughly until well combined. Remove from heat and set aside
  • Prep the tofu. Cut into small cubes, then coat with cornstarch. This will help give it a nice crisp when you fry it.
  • Add vegetable oil to a large skillet and warm over medium heat. Add the coated tofu. Saute until the tofu is crispy and golden brown on all sides.
  • Add the ground "beef" to the skillet, along with garlic, fresh ginger and the white portions of the green onions. Saute for several minutes.
  • Add the reserved sauce to the tofu and "beef" mixture. Cook on medium until hot and bubbling. 
  • Drizzle the sesame chili oil over the top, and sprinkle green portions of the onions. Enjoy!