• In a large pan or wok, heat 1 tablespoon of cooking oil over medium-high heat. Cook ground beef until brown. 
• Add garlic, ginger, and chopped scallion (white part). Cook for another 2 minutes. 
• Then add soy sauce, cooking wine, Doubang sauce, salt, and white pepper. (Optional: add Sichuan pepper if you like spicy) Cook over medium heat and keep stirring until the meat is evenly coated with Doubang sauce. 
• Add cubed tofu and bone broth. Stir gently. Let it simmer for about 5 minutes. 
• To make cornstarch slurry, mix 1 tablespoon cornstarch with 3 tablespoon of water in a small bowel. Add cornstarch slurry to the tofu mixture to thicken the sauce. Stir gently a few times with a spatula, let is simmer until sauce thickens. 
• Sprinkle the green parts of green onion on top. Serve hot with a bowl of rice and enjoy!

High Protein Bone Broth Rice

• Wash the rice until the water runs clear.
• In a cooking pot, add rice and bone broth. Bring it to a boil, then reduce to a simmer. Cover with a lid and continue to cook for about 20-22 minutes until the broth has absorbed and rice is tender.
• Turn off the heat and let it sit for another 10 minutes.