Photo: Becky Luigart-Stayner; Styling: Jan Gautro
4 servings (serving size: 1/2 cup rice, 3/4 cup tofu mixture, and 2 ounces broccolini)

How to Make It

Step 1

Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.

Step 2

Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.

Step 3

Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.

Ratings & Reviews

chef4myboys's Review

December 15, 2012

ErinWard's Review

October 19, 2011
We made this with broccoli and brown rice. It was very tasty, but if I make this in the future I will brown the tofu first, and only do 1 Tbsp. of Sriracha, as with 1.5 Tbsp. it was a bit too spicy for us. Very good!

Hollypop's Review

June 13, 2011
This dish was very tasty. I added 2T of the sriracha since I like things spicy. I also added chopped up mushrooms when I sauteed the beef since I had to use them up in my fridge. I forgot to add the cilantro, but it didn't seem to matter. Served over brown rice.

mjmmjk's Review

January 04, 2011
We like things spicy so use 2 tablespoons of sriracha and only 1 tsp sugar. It turned out delicious! Left out cilantro as I forgot to pick it up at grocery store. Might add some chopped scallions next time as I think the flavors would go well together.

hawaiikim's Review

August 17, 2010

fauxnomen's Review

July 14, 2010
Absolutely delicious. Recommend adding a sweet, red pepper, chopped to one-inch pieces, to the beef saute just before adding the sauces. Made it more colorful, delicious healthy and filling (extra veggie, with negligible calories added)

EllenDeller's Review

April 27, 2010
I steamed sugar snap peas instead of broccolini, but otherwise made the recipe exactly as stated (except that I did not put any oil in the pan before cooking the meat--no need). Long grain brown rice was just right. This is very flavorful and delicious. It's spicy--fine with us, but if you don't like hot food, you'd better cut the siracha way down. The whole recipe served myself and my husband, so the

JillyBurke's Review

April 26, 2010
This is authentically delicious. Lots of kick. I wasn't sure how much sriracha sauce to use but I went with 1 T. and that was plenty. Thankfully the other flavors temper the spicyness.

stephinoregon's Review

April 18, 2010
This recipe was so good and authentic that I could barely believe it had been produced in my kitchen! I left out the ground sirloin. I couldn't find broccolini so I made it once with broccoli and once with gai lan (Chinese broccoli). I served it over brown rice. It keeps very well.

Ryanphil's Review

April 08, 2010
This dish was so good -- we made it twice in one week! This will def. be a favorite dish. We also added scallions to the mix.