ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1½ cups long-grain white rice1 16-ounce block firm tofu, cut into ½-inch cubes2 tablespoons cornstarch2 tablespoons vegetable oil1 2-inch piece fresh ginger, peeled and sliced into coins1½ teaspoons Sichuan peppercorns2 bell peppers (1 red, 1 green), cut into chunks1 onion, cut into chunks1 pound ground beefKosher salt and freshly ground pepper⅓ cup soy sauce3 tablespoons rice vinegar2 tablespoons chili crisp, plus more for topping
1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
2. Meanwhile, pat dry the tofu cubes and toss with the cornstarch in a medium bowl until well coated; set aside. Add 1 tablespoon vegetable oil, the ginger and peppercorns to a large nonstick skillet. Cook over medium-high heat until the ginger starts sizzling, about 2 minutes. Add the bell peppers and onion, increase the heat to high and cook, stirring, until the vegetables are crisp-tender, 4 to 5 minutes. Remove the vegetables to a bowl.
3. Heat the remaining 1 tablespoon vegetable oil in the skillet over high heat. Add the tofu and cook, turning the cubes, until slightly crisp, about 6 minutes. Transfer to the bowl with the vegetables.
4. Add the beef to the skillet and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Season with salt and pepper.
5. Stir together the soy sauce, vinegar and chili crisp in a small bowl, then stir it into the beef. Return the vegetables and tofu to the skillet, stirring them into the beef. Cook until the sauce thickens slightly, 1 to 2 minutes. Divide the rice and stir-fry among bowls and top with more chili crisp.
Per serving: Calories 790; Fat 35 g (Saturated 8 g); Cholesterol 77 mg; Sodium 1,482 mg; Carbohydrate 75 g; Fiber 4 g; Sugars 4 g; Protein 40 g