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Spicy beef with tofu and spinach

19/5/2014

63 Comments

 
Spicy beef with tofu and spinach
One of the things I look forward to most on a Saturday morning is sitting at the kitchen table with Peter, reading the Sydney Morning Herald as we eat breakfast together. I go straight for the Weekender pages in the GoodWeekend magazine, looking for chef Neil Perry's latest recipes.

Perry is one of Australia's leading chefs and restaurateurs, perhaps best known for the multi-award winning Rockpool Bar & Grill, as well as being the author of several cookbooks, a presenter on the Lifestyle Channel, and the lead for a catering team that works with Qantas Airways. Fresh produce has always played a starring role on Perry's agenda, which probably explains why I have been such a fan of his recipes over the years.

The recipe I am sharing here appeared in GoodWeekend in November 2013 and since that day it has featured regularly on the menu at our place. It is simple, fresh and full of flavour. My adaptation includes the addition of (home-grown) baby spinach, and I use sweet eschalots instead of the suggested spring onions (as Peter tends to pick them out!). I don't always use Sichuan pepper (sometimes I simply forget). The original recipe called for 'hot bean paste', which I've been advised is what the the Lee Kum Kee Chili Bean Sauce (Toban Djan) is. And, while this dish is best prepared with silken tofu, you can also use firm tofu, as I discovered quite by accident on one occasion. 

The ingredients...

Ingredients for spicy beef with tofu and spinach

The recipe...

SPICY BEEF WITH TOFU AND SPINACH
2 tablespoons peanut oil
500g grass-fed beef, minced
1 clove garlic, finely chopped
1 small French eschalot, sliced
2 tablespoons Chili Bean Sauce Toban Djan or hot bean paste
125ml chicken or vegetable stock, or water
1 teaspoon cooking rice wine
1 teaspoon light soy or Tamari sauce
1 teaspoon dark soy or Kecap manis sauce
1/2 teaspoon dried chilli flakes (optional, if you like it HOT)
2 teaspoons caster sugar
300g silken tofu, cut into 2cm cubes
1/4 teaspoon Sichuan pepper
1/2 teaspoon sesame oil
2 cups baby spinach, sliced (include stalks)
coriander leaves, to garnish
steamed rice, to serve

As this is a wok-cooked dish, I suggest that you have all your ingredients measured out, chopped, diced and at hand, as the cooking time is relatively short. Heat your wok until you see 'the breath of the wok' rise. Add the peanut oil and as soon as the oil is hot, add the minced beef (a little at a time), tossing the beef with a charn over a high heat until it begins to brown slightly. Now add the garlic, sliced eschalot and the chili bean sauce (or hot bean paste). Stir fry until well combined and fragrant.

Next you add the stock (or the water, which also works well), the cooking rice wine, the soy sauces, chilli flakes if using, and the caster sugar to the wok. Bring back to the boil, then add the cubed tofu and the chopped spinach. Lower the heat and simmer gently until the liquid cooks down a little. Try not to toss the mixture around too much at this stage, as you don't want the tofu cubes to break. Add the Sichuan pepper, if using, and the sesame oil, and combine. Serve with steamed rice and garnish with coriander leaves. Serves 2-4.

[This adaptation © Liz Posmyk 2014 Good Things].
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Simple, fresh and full of flavour...

Spicy beef with tofu and spinach

Tell me dear readers, do you look for inspiring new recipes in the weekend papers too? And do you enjoy tofu? What's your favourite way of cooking it?
63 Comments
Krista Bjorn link
18/5/2014 11:00:23 pm

I didn't grow up eating tofu so I have no idea what to do with it. :-) This dish sounds amazing. :-)

Reply
Lizzy
20/5/2014 12:49:43 pm

Neither did I Krista, but I really do love tofu! : )

Reply
ChopinandMysaucepan link
18/5/2014 11:02:20 pm

Dear Lizzy,

Awesome and very impressive looking dish!

I normally splash about 5 tablespoons of the Shao Xing wine over a very hot wok to bring out the meat flavours.

Reply
Lizzy
20/5/2014 12:49:56 pm

Thanks Chopinand, that's interesting.

Reply
Jennifer Milk and Honey link
18/5/2014 11:26:55 pm

We are huge fans of Neil Perry. We've eaten at all his Melbourne restaurants and I own every one of his books. He is a real food icon. I love the luxury of reading the weekend papers (The Age for us). And I, of course go straight for the food section, while Clint like a sports-section-seeking missile. We are a tofu eating family (except for the vegetarian son- go figure!!). We really love anything the Japanese do with tofu, but one favourite is to smear it with a paste of miso, brown sugar and sake and grill it.

Reply
Lizzy
20/5/2014 12:50:18 pm

Sounds delicious, Jennifer.

Reply
Rebecca link
19/5/2014 12:37:22 am

Looks delicious! I'm so into Asian food at the moment, add this to the list of things to try.

Reply
Lizzy
20/5/2014 12:50:32 pm

For sure, Rebecca, let me know how it goes.

Reply
Liz link
19/5/2014 02:09:23 am

The flavors sound fantastic, Lizzy, though with my picky family, I'd probably use chicken instead of tofu :)

Reply
Lizzy
20/5/2014 12:50:44 pm

No tofu?

Reply
Eva Taylor link
19/5/2014 04:59:44 am

I'm trying to increase my tofu intake so this recipe would be perfect, I love all of the flavours, so fresh. Lorraine just did a post about Chef Neil's newest restaurant for her birthday, it looked amazing.

Reply
Lizzy
20/5/2014 12:51:03 pm

Nice one, Eva, do give this a try. Let me know if you like it. : )

Reply
Andrea Mynard link
19/5/2014 09:56:51 am

Looks lovely Lizzie. We only have one newspaper a week - on a Saturday - and I always look forward to picking up the Weekend section and looking at the recipes too. Simple weekend treats!

Reply
Lizzy
20/5/2014 12:51:17 pm

So true, Andrea : )

Reply
Anne link
19/5/2014 10:38:22 am

Very delicious sounding Liz. The last few times I've cooked Tofu it's been a dismal failure but I'm willing to give it another go. Maybe I was using the wrong kind - unsilken or something?

Reply
Lizzy
20/5/2014 12:52:04 pm

Hi Anne, yes, do this give a try... you can use silken or firm for this.... the main thing is do not mash it or cook it for too long in this recipe.

Reply
Mary Frances link
19/5/2014 11:00:08 am

I've never tried Chili Bean Sauce but it sounds interesting. Is it super spicy?

Reply
Lizzy
20/5/2014 12:52:28 pm

Mary Frances, it is very flavoursome... you can use less for a less spicy dish.

Reply
Joanne T Ferguson link
19/5/2014 02:48:24 pm

G'day and love the combination of flavors Lizzy! I wish I could come through the screen and try right now! YUM!
Cheers! Joanne

Reply
Lizzy
20/5/2014 12:52:45 pm

Thanks Joanne, this IS a delicious dish!

Reply
Adri link
19/5/2014 02:52:46 pm

This really looks SO tasty. I have very little experience with tofu, but I always enjoy stir fries with beef. I really ought to get busy with tofu. Everyone seems to enjoy it. It's good for us, and pretty versatile, from what I have seen. Thank you for the inspiration,.

Reply
Lizzy
20/5/2014 12:53:10 pm

Adri, give this a try if you get the chance... it is very tasty.

Reply
Glenda link
19/5/2014 03:02:33 pm

Looks lovely Liz. I don't cook Japanese food, there are so many different ingredients available these days and you can't have them all in your pantry (they get way too old before they are used up) so I have crossed Japanese off my list .. though, funnily enough, I have all of those ingredients :)

Reply
Lizzy
20/5/2014 12:53:54 pm

Glenda, I think you might enjoy this one... I am with you, there are simply so many ingredients and the fridge and larder get so cluttered... but these are fairly useful ingredients.

Reply
e / dig in hobart link
19/5/2014 03:19:18 pm

hobart's papers are pretty pathetic, usually just excerpts from the latest donna hay magazine or taste.com.au - and we dontl even get those lovely magazines down here. maybe i ldupgrade to a mainland paper!

Reply
Lizzy
20/5/2014 12:54:07 pm

Elizabeth, that's a pity.

Reply
Eha
19/5/2014 03:45:09 pm

Just back from lunch with a few gfs - guess what we had for mains - well: it was chicken, but virtually the same as this and we loved it!! Could not 'do' without tofu almost every day and managed to buy 400gm of baby spinach without realizing exactly how much that gave you :D !! Not complaining!!!

Reply
Lizzy
20/5/2014 12:54:26 pm

Eha, sounds delicious! I love spinach!

Reply
Francesca link
19/5/2014 04:02:42 pm

Yummy. I love tofu. It's lunch time, come and cook for me Lizzy.

Reply
Lizzy
20/5/2014 12:54:40 pm

I'd love to, Francesca!

Reply
John @ Kitchen Riffs link
19/5/2014 04:30:18 pm

Good recipe! Kinda sorta like Mapo Tofu, although the spinach is such an interesting twist. Love the spinach inclusion! I made a stir-fry for dinner tonight using some leftover pork roast and loads and loads of Swiss chard. Not as spicy as this -- nor as good, I'll bet -- but a great way to use greens.

Reply
Lizzy
20/5/2014 12:55:03 pm

This is a very tasty dish, John. Thanks for stopping by.

Reply
Hotly Spiced link
19/5/2014 04:36:51 pm

That's the first section of the paper I read too! I cook those recipes fairly frequently. This is one I haven't tried and it looks like something I'd love to serve up to the family. I'll give this a try tonight xx

Reply
Lizzy
20/5/2014 12:55:35 pm

Thanks Charlie, please let me know how it goes when you do try this one.

Reply
Kyrstie @ A Fresh Legacy link
19/5/2014 04:42:22 pm

I enjoy tofu once in a while but tend to combine it with meat as you have done here. This dish sounds fabulous. I love the Sichuan pepper. I flick through the weekend papers and my husband sometimes rips recipes out that catch his eye. He leaves them on the bench for the cook (aka me) to work on :-)

Reply
Lizzy
20/5/2014 12:55:59 pm

Sounds great, Kyrstie, Peter does that too. : )

Reply
Gourmet Getaways link
19/5/2014 04:44:47 pm

I love tofu. I love spinach. I love spicy beef. What more can I ask for in this recipe? Cooking it in a wok is delightfully, authentically Asian. Yum!

Julie
Gourmet Getaways

Reply
Lizzy
20/5/2014 12:56:14 pm

Thanks Julie, it IS a great dish!

Reply
ela@GrayApron link
19/5/2014 08:38:21 pm

I like different textures and tastes you put together in that dish! And I like your Saturday mornings...
ela

Reply
Lizzy
20/5/2014 12:56:24 pm

Me too, Ela! : )

Reply
InTolerant Chef link
19/5/2014 09:13:25 pm

I'm loving this dish Lizzy, sometimes I bizarrely get a real craving for tofu so this recipe will be great for those occaisions.
I'm a recipe junkie, I read the food sections in any paper and subscribe to heaps of foodie magazines too. Inspiration is always appreciated :)

Reply
Lizzy
20/5/2014 12:56:45 pm

Bec, I'm glad that this is a recipe you might be inspired to try. : )

Reply
Rosemarie link
20/5/2014 03:02:34 pm

Oh Liz! this has made me miss home! I should try to make it one of these days.... Looks super delicious! Will let you know how my turned out when i do make it.

Reply
Lizzy
26/5/2014 09:49:08 am

Hi Rose... yes, do, it is really quite simple to make and very tasty... you just need to have those few key ingredients, which are handy to have : )

Reply
MandyTheCompleteBook link
20/5/2014 11:12:03 pm

I am not a big tofu fan - the rest of the dish is an absolute winner for me though.
Have a super day Lizzy.
:-) Mandy xo

Reply
Lizzy
26/5/2014 09:49:45 am

Thanks Mandy.... you could sub the tofu for mushrooms... it would work well too xox

Reply
Anna Johnston link
21/5/2014 12:57:06 am

You make tofu look so good, I wonder if this is the recipe to me enjoying it? I have tried to like tofu, but sadly, it just doesn't work for me. I seem to be finding all my recipes from my fellow bloggers, good thing you cant get chunky from reading huh?!

Reply
Lizzy
26/5/2014 09:50:37 am

Thanks Anna... as I said to Mandy above, sub the tofu with mushrooms... it works well... very tasty!

Reply
Maureen link
24/5/2014 12:20:06 am

Neil comes up with great food, doesn't he?

Your spicy beef looks so tasty!

Reply
Lizzy
26/5/2014 09:51:09 am

Maureen, he sure does! And this one is a keeper for sure!

Reply
David Scott Allen link
25/5/2014 07:42:51 am

What a wonderful combination of flavors! I have to try this, as we both love a good stir fry! The only ingredient I have never used is the chili bean paste. Must find some and get going on this!

Reply
Lizzy
26/5/2014 09:51:39 am

David, the chilli bean paste has real kick! You might love this one!

Reply
Manu link
25/5/2014 12:32:18 pm

I love Asian flavours Lizzy! This dish looks so yummy, it is making me hungry at 9:30AM!!!

Reply
Lizzy
26/5/2014 09:52:04 am

Manu, thank you : )

Reply
Rosa link
25/5/2014 11:37:35 pm

A mouthwatering dish and tasty combination!

Cheers,

Rosa

Reply
Lizzy
26/5/2014 09:52:28 am

It is indeed tasty, Rosa, thank you for stopping by xo

Reply
foodwanderings link
26/5/2014 01:59:49 am

I would love this spicy bowl of beef and tofu for lunch today Liz. I am really partial to dishes that have a kick to them.

Reply
Lizzy
26/5/2014 09:53:15 am

Shulie, thank you... this dish certainly has kick! : )

Reply
Fiona Wholohan
4/6/2014 08:29:46 pm

I'm always on the lookout for interesting dishes with mince. Tried this earlier in the week and it got the thumbs up by everyone. This is definitely a keeper. Thanks Lizzy

Reply
Lizzy
6/6/2014 09:04:35 pm

Excellent, Fiona! Add some mushrooms next time too!

Reply
Fiona Wholohan
10/7/2016 08:01:18 pm

We got a side of beef a few weeks including 13 kg of mince! This is one of my go to recipes for mince and made it again last week using silverbeet from the garden. Super tasty. This week I'm going to make the bushman's meatloaf. Cheers

Reply
Lizzy
10/7/2016 08:07:48 pm

Fiona, thank you! I am so glad you like it as much as we do! I have a few other great recipes with mince here on the blog. Just pop 'mince' into the search box!

Reply
Fiona Wholohan
10/7/2016 08:37:55 pm

Yes Chlli Con Carne a la Lizzy is on the short list.


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