BEEF TOFU STIR FRY
The Beef Tofu Stir Fry on a Cantonese restaurant menu is one of those dishes that always beckons to me, especially when grabbing a fast lunch in Chinatown.
When we are together and going through Manhattan, Beef Tofu Stir Fry is always on the lunch table or in the car. With good reason, too. This meaty, gravy-loving recipe is a hit with everyone in the family!
Even at home, Beef Tofu Stir Fry is a go-to meal for us. It’s delicious and filling. As a result of their experimentation and large-scale cooking, many people believe food bloggers never eat the same thing.
Cooking for the blog is the only time we’re all together on a regular basis, and it requires a great deal of conversation and planning! Some of our neighbors also receive care packages including freshly photographed meals that they didn’t ask for. We also provide lunches and meals on the weekdays.
But what do we consume when we’re not writing blogs?
There are a number of recipes on the list, including this Beef Tofu Stir Fry and others such as Oyster Sauce Chicken and Yu Choy. Even food bloggers require quick and easy weeknight fare. That being said, I digress (as the women in the family are fond of reminding me).
Meat and tofu with scallions, some rice, a bit of sauce, and you’ve got an easy, tasty, and nutritious meal for every day of the week!
BEEF AND MARINADE:
- 285g of flank steak, sliced ¼-inch thick
- 1 tablespoon of water
- 1 teaspoon of vegetable oil
- ½ teaspoon of cornstarch
- ¼ teaspoon of baking soda
- ½ teaspoon of soy sauce
REST OF THE DISH:
- 450g of regular or soft tofu
- 3 thin slices of ginger
- 2 cloves of minced garlic
- 2 tablespoons vegetable or canola oil
- 2 scallions
- 2 tablespoons of oyster sauce
- 2 teaspoons of Shaoxing wine
- 1 teaspoon of soy sauce
- 1 tablespoon of cornstarch
- ¾ cup of beef or chicken stock
- ½ teaspoon of sesame oil
- ¼ teaspoon of ground white pepper
- ¼ teaspoon of sugar
- Beef and marinade ingredients should be mixed together in a medium bowl, along with the liquids (water, oil, cornstarch, baking soda, and soy sauce). Allow 20 minutes for the beef to marinade.
- For best results, add 2 teaspoons of cooking oil to the wok and allow for several minutes of cooking. Fry for 20 seconds on each side of the beef. The outside of the meat should be charred, and it should be cooked to around 80% doneness. Remove the food from the wok and put it on a cutting board.
- Caramelize the ginger for 20 seconds before serving. Searing the steak should have left some oil in the pan, but if not, you may always add a tablespoon more.
- Add the minced garlic and scallions’ white parts next. Add the Shaoxing wine and cook for another 10 seconds.
- Add the chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, and sugar and stir for another 10 seconds. To add the tofu, gently put it into the wok once you’ve finished stirring. The components are fragile and can easily be broken if handled incorrectly!
- Allow tofu and sauce to boil, then add the green scallions and the seared beef, along with any juices.
- Make a slurry of cornstarch and water while the rest of the ingredients are heating up. It’s important to check the sauce’s taste before thickening, and if necessary, add additional salt or soy sauce.
- Add the cornstarch slurry and lower the heat to medium-low until the sauce thickens to your desired consistency. When stirring tofu, be as careful as possible to avoid breaking it. The best way to move the mixture around the wok is to use a pushing/stirring action. Thicken the sauce with additional cornstarch slurry or chicken stock to your desired consistency before serving. Serve with steaming rice!