Mapo Tofu with Ground Beef

Ingredients

• 1½ cupsLong-grain white rice
• 1 blockExtra-firm tofu, drained, pressed, and cut into 1-inch cubes
• 500 gLean ground beef
• 3 clovesGarlic, minced
• 1 inch pieceFresh ginger, grated
• 3-4 stalksGreen onions, sliced, whites and greens separated
• 2 tbspCanola oil
• 2 tbspChili bean paste (doubanjiang)
• 1 cupChicken broth (low sodium)
• 3 tbspSoy sauce
• 1 tbspCornstarch
• ½ tspSalt
• ½ tspGround black pepper

Method

1. Rinse the 300 g of white rice under cold water until the water runs clear. Combine the rinsed rice with 600 ml of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.⏱ 25 min timer in cook mode
2. While the rice cooks, heat 30 ml of canola oil in a large skillet or wok over medium-high heat. Add the 500 g of ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain off any excess fat.⏱ 8 min timer in cook mode
3. Add the minced garlic, grated ginger, and the white parts of the sliced green onions to the skillet with the beef. Cook, stirring frequently, for 1 minute until fragrant.⏱ 1 min timer in cook mode
4. Stir in the 30 g of chili bean paste and cook for another minute. Pour in the 250 ml of chicken broth and 45 ml of soy sauce. Bring the mixture to a gentle simmer.⏱ 1 min timer in cook mode
5. Carefully add the 450 g of tofu cubes to the simmering sauce. Gently stir to coat the tofu. In a small bowl, whisk together the 15 g of cornstarch with 30 ml of cold water to create a slurry. Stir the slurry into the sauce and cook, stirring gently, until the sauce thickens slightly, about 1-2 minutes. Season with 3 g of salt and 2 g of black pepper.⏱ 2 min timer in cook mode
6. Fluff the cooked rice with a fork. Divide the rice among four bowls, then spoon the Mapo Tofu with Ground Beef over the rice. Garnish each serving with the green parts of the sliced green onions.