05/23/2024
Explore Chinese cuisine with our Beef Tofu Stir-Fry. Enjoy tender beef and silky tofu in authentic flavors.

Delicious Chinese Beef Stir-Fried Tofu Recipe

Recipe by Annie Tibber
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

300

kcal

Discover the art of crafting a flavorful Chinese-Style Beef Stir-Fried Tofu with our step-by-step cooking guide. Enjoy the perfect fusion of tender beef, delicate tofu, and savory sauces in every bite.

Ingredients

  • For marinating beef
  • 10 ounces of flank steak
    (285g, sliced 1/4 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

  • For the remaining part of the dish:
  • 2 tablespoons of vegetable or canola oil

  • 3 thin slices of ginger

  • 2 cloves of garlic (minced)

  • 2 green onions (cut at an angle into 1-inch pieces, white and green parts separated)

  • 2 teaspoons of Shaoxing wine

  • ¾ cup of braised beef or chicken

  • 2 tablespoons of oyster sauce

  • 1 teaspoon of soy sauce

  • ½ teaspoon of sesame oil

  • ¼ teaspoon of ground white pepper

  • ¼ teaspoon of sugar

  • 1 pound of regular or soft tofu (450g, cut into 2-inch squares, 1/2-inch thick)

  • 1 tablespoon of cornstarch (mixed with 1 tablespoon of water)

Instructions for Making Chinese-Style Stir-Fried Tofu with Beef

  • For the Beef and Marinade:
  • In a medium bowl, combine 10 ounces of thinly sliced flank steak, 1 tablespoon of water, 1 teaspoon of vegetable oil, ½ teaspoon of cornstarch, ¼ teaspoon of baking soda, and ½ teaspoon of soy sauce. Allow the beef to marinate for 20 minutes.
  • Cooking Process:
  • Heat a wok over high heat until it starts smoking. Add 2 tablespoons of oil and swirl it around the wok’s perimeter.
  • Quickly sear the marinated beef for 20 seconds on each side. The beef should be browned on the outside but still slightly rare inside. Take it out of the wok and place it aside.
  • Add the ginger slices and stir-fry for 20 seconds. If there’s not enough oil in the wok from the beef, add another tablespoon of oil.Next, add the minced garlic and the white part of the green onions. Stir-fry for 10 seconds, then pour in the Shaoxing wine.
  • Stir for an additional 10 seconds before adding the braised beef (or chicken), oyster sauce, soy sauce, sesame oil, white pepper, and sugar. Blend these components together through stirring. Carefully slide the tofu pieces into the wok. Handle them gently to avoid breaking, as tofu is delicate.
  • Allow the tofu and sauce to simmer, then add the green parts of the green onions and the seared beef, along with any accumulated juices.
  • While the mixture is coming to a boil, prepare the cornstarch slurry. Taste the sauce and adjust the seasoning with more salt or soy sauce if needed, keeping in mind that it will become saltier as it thickens.Slowly stir in the cornstarch slurry and reduce the heat to medium as the sauce thickens. Be gentle to minimize tofu breakage. Use a pushing/stirring motion to swirl the mixture in the wok, as it works best.
  • Adjust the sauce thickness by adding more cornstarch slurry or chicken broth until it reaches your desired consistency. Serve the dish over steamed rice and enjoy!


Recipe: Chinese-Style Beef Stir-Fried Tofu Cooking Guide

“Beef Tofu Stir-Fry is a constant temptation from the Cantonese restaurant menu, especially when I’m looking for a quick lunch at my favorite Chinatown takeout spot.

This Chinese-style beef stir-fried tofu always seems to find its way to our lunch table or car whenever the four of us are together and passing through Manhattan. And it’s not without reason. This dish combines tender beef, a rich sauce (Sarah is a gravy enthusiast), and pure deliciousness!

Even when we’re at home, Chinese Beef Stir-Fried Tofu is a regular in our meal rotation. Some people might assume that food bloggers never eat the same thing twice because they’re always experimenting and preparing massive quantities of food. And yes, that’s true some of the time.

However, we typically only cook together a few days a month for the blog, during which we prepare a plethora of dishes with plenty of discussion and planning involved. It’s also when our neighbors occasionally receive unexpected care packages filled with freshly photographed food. We pack up meals for the entire week, both for lunch and dinner.

But what do we eat when we’re not blogging?

Well, this beef stir-fry is certainly on the list, alongside other simple, hassle-free recipes like Chicken with Oyster Sauce and Yu Choy. After all, food bloggers also need their go-to easy meals of the week! But, as usual (and as the ladies in the family are quick to point out), I tend to get sidetracked.

Tender beef, soft tofu, a few scallions, and just the right amount of sauce served over a bed of white or brown rice make for a quick and incredibly satisfying meal that’s perfect for any day of the week!”

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