via Food and Wine Magazine
- 1 teaspoon canola oil (omitted)
- 1/2 lb. ground beef chuck (85% lean) (That didn't happen. I went with about a pound and a quarter of 73/27 ground beef)
- 1/2 pound ground pork (omitted. I figure I'd go straight beef for this)
- Kosher salt (I try to limit salt intake, so I omitted it)
- 2 Tbsp. chile bean sauce, preferably tobojan dijan (Nope. I did have black bean garlic sauce, which I used instead)
- 2 Tbsp. homemade sriracha. Use store bought if you prefer.
- 2 Tbsp. hoisin sauce or tenmenjan (soybean paste) (We had the hoisin on hand so that's what we used.)
- 1 Tbsp. soy sauce
- One 14-ounce package soft tofu, drained and finely diced
- 1-1/2 tsp. cornstarch
- 1/2 cup water
- 3 scallions, finely chopped
- white rice for serving
- Heat a large pan until hot (if you can heat it until it's cold, you've done something wrong). Add the oil, followed by the beef and pork (since the beef was a touch fatty, I just omitted the oil). Season with salt and cook over high heat, stirring and breaking up the meat until crumbly and lightly browned, about 3 minutes (if you used higher fat meat like we did, remember to drain the grease)
- Stir in the chile-bean sauce, hoisin and soy sauce (and the sriracha, if you're using it) and cook, stirring for 3 minutes; gently fold in the tofu.
- In a small bowl, whisk the cornstarch into the water. Add to the pan and simmer until the sauce thickens, about 2 minutes.
- Stir in the scallions and serve.