Big thumbs up for this recipe from the latest Food & Wine. A little ground meat goes a long way here, adding richness, while tofu helps keep things nice and protein-packed. Spicy but not too spicy.
8 oz ground bison
2 garlic cloves, minced
about 1 tbsp ginger paste (or fresh ginger)
about 3 tbsp soy sauce
about 1 tbsp cornstarch
1 tsp sugar
salt and pepper
3 tsp sunflower oil
16 oz green beans
12 oz tofu, pressed and cut into 1 inch cubes
1 cup beef broth
1.5 tsp sriracha
2 scallions, chopped
In a bowl, mix the ground bison with the garlic, ginger, 1 tablespoon of the soy sauce, 2 teaspoons of the cornstarch and the sugar. Season the meat lightly with salt and black pepper and let stand for about 20 minutes.
In pan, heat 1 teaspoon of oil. Add the meat, breaking it up into small bits with a spoon, and stir-fry over high heat until browned. Transfer the meat to a bowl. Add the remaining 2 teaspoons of oil to the skillet, and when it is very hot, add the green beans and stir-fry until crisp-tender, about 3 minutes. Add the tofu cubes (at this point, I removed some of the beans to make more room for the tofu) and stir-fry until the tofu is lightly browned in spots and the beans begin to blister. Return the meat to the skillet and stir gently.
In another bowl, whisk the broth with the sriracha and the remaining 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Add the sauce to the skillet and bring to a boil. Simmer until the beans are tender and the sauce is thickened, about 5 minutes. Stir in the sliced scallions. Serve with white rice.