Low-Carb Meat Sauce with Frozen Tofu and Vegetables
Ingredients: Lean Ground Beef, Salt, Pepper, Frozen Firm Tofu, Onion · 30 min cook time · 300kcal · ~₩12,400
Ingredients
150g Lean Ground Beef, 0적당량 Salt, 0적당량 Pepper, 200g Frozen Firm Tofu, 120g Onion, 60g Carrot, 40g Celery, 1개 Garlic Clove, 100g Button Mushrooms, 0적당량 Olive Oil, 0적당량 Red Wine, 0적당량 Packaged Tomato Sauce, 0적당량 Bay Leaf
Instructions
1. Slice the button mushrooms thickly. Freeze the packaged firm tofu and then thaw it at room temperature. Thoroughly squeeze out the water from the tofu and remove moisture with a paper towel. Break the tofu into small pieces with your hands.
2. Cut the onion, carrot, and celery into 5mm (0.2") pieces. Chop the garlic clove into fine pieces.
3. Season the lean ground beef with salt and pepper. Heat a pan on high heat and coat it with olive oil. Add the beef and distribute it. Avoid stirring the meat. When the bottom becomes golden brown, flip it over. Remove the excess fat with a paper towel. When the redness in the meat disappears, place it onto a plate.
4. Add olive oil to the pan. Add the chopped onion, carrot, and celery. Saute the vegetables on high heat. When the vegetables slightly brown and the aroma grows stronger, reduce the heat to low. Add the chopped garlic clove. Continue to stir-fry but be sure not to burn them. When the garlic starts to grow more fragrant, season them with salt and pepper.
5. Add the button mushrooms and stir-fry. When the oil is distributed evenly, add the crumbled tofu pieces. Press the tofu onto the bottom of the pan and keep sauteing the mixture. When the tofu warms up, add the saved beef.
6. Pour the red wine over the ingredients and let the alcohol evaporate completely. Then, add the packaged tomato sauce, bay leaf, and salt. Distribute the sauce and combine the mixture. Cover and simmer for about 5 to 10 minutes. Finally, season it with salt and pepper to taste.
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