For an extra special topping to this spicy beef and tofu stew, crack fresh eggs over the top and cook until set.
- Heat the oil in a medium heavy-based saucepan over medium heat. Add spring onion and chilli. Cook, stirring, for 3 mins. Add garlic and ginger and cook, stirring, for 1 min. Increase heat to medium-high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour.
- Add the stock, soy sauce, chilli sauce and sugar. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 10 mins. Season.
- Stir in the wombok and cook for 3 mins or until wilted. Add the tofu. Crack the eggs into the stew. Cover and cook for 5-7 mins or until the whites are just set. Serve topped with extra spring onion and chilli.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set