Ground Beef and Tofu

A savory, quick and easy Ground Beef and Tofu dish that melds meaty ground beef with aromatic five spiced pressed tofu, and delivers a salty, spicy kick complemented by crisp, refreshing celery.

Serves: 4
Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minutes


  • 1 lb. ground beef
  • 4 squares (12 oz.) five spiced pressed tofu, roughly chopped into 1/3rd inch cubes
  • 1 tsp. finely ground Sichuan peppercorn powder
  • Shaoxing wine or beef/chicken stock
  • 1 tbsp. minced garlic
  • 1 tbsp. minced ginger
  • 3 green onions, diced
  • 4 tsp. doubanjiang or more to taste
  • 2 tbsp. soy sauce
  • 1 tsp. Chinese black vinegar (Chinkiang vinegar)
  • 3-4 stalks celery, diced (1 cup)


Step 1
In a pan over high heat, partially fry the ground beef until about 30% cooked, breaking it up as it cooks. Discard the excess fats, impurities, and juices that accumulate. 

Step 2
Add the five spiced pressed tofu cubes and Sichuan peppercorn powder. Continue breaking up the beef as well as tofu, ensuring the tofu is well incorporated with the ground beef.

Step 3
Deglaze the pan with a splash of Shaoxing wine or beef/chicken stock, scraping up the flavorful browned bits from the bottom of the pan. 

Step 4
Reduce the heat to medium. Add the minced garlic, ginger, and green onions, and fry until fragrant. If necessary, add a touch of oil.

Step 5
Next, fry the doubanjiang, evenly incorporating the bean paste into the ground beef mixture.

Step 6
Stir in soy sauce and Chinese black vinegar, tossing thoroughly to coat the beef mixture.

Step 7
Add the diced celery and cook briefly to retain their crispness. Remove from heat and serve with rice, bread, or your choice of carbs.

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