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Beef Tofu Stir Fry

Posted:seven/30/2016 Updated:12/13/2020

Beef Tofu Stir Fry is 1 of those things on a Cantonese eating place bill of fare that is e'er calling out to me—usually when I'yard stopping in a Chinatown takeout place for a quick tiffin.

Beefiness Tofu Stir Fry always seems to make it to the dejeuner table or car whenever the four of united states of america are together and passing through Manhattan. And for good reason. This dish is beefy, saucy (Sarah is the family gravy addict), and only plain delicious!

Chinese Comfort Food

Even at home, Beef Tofu Stir Fry is one of those dishes that we make over and over again. People think food bloggers never eat the aforementioned matter, considering they always experiment and cook huge volumes of food, and, yes, that is truthful some of the time.

But nosotros usually go together simply a couple days a month to cook for the weblog, and that's when we cook a large volume of dishes with much word and planning! It'south also when some of our neighbors go unsolicited care packages of freshly photographed food. We also pack things upward for weekday lunches and dinners.

Simply when we're non blogging, what are nosotros eating?

Well, this Beef Tofu Stir Fry is definitely on the list, along with other easy, homey recipes like Oyster Sauce Craven and Yu Choy. Food bloggers demand lazy weeknight meals, too! But equally usual (and as the women of the family are ever quick to remind me of), I digress.

Tender beef, soft tofu, some scallions, and just the correct amount of sauce over a bed of white or brown rice is a quick, and totally satisfying repast for any day of the calendar week!

Beef Tofu Stir-fry: Recipe Instructions

For velveting beef, combine the beef, water, vegetable oil, cornstarch, baking soda, and soy sauce in a medium basin. Let the beefiness marinate for 20 minutes.

Heat the wok until smoking and spread two tablespoons of oil around the perimeter. Sear the beefiness for 20 seconds on each side. You want the beef seared on the outside and near 80% done.

Transfer dorsum to the marinade bowl, and set aside. You may accept noticed that our instructions often include adding partially-cooked meat dorsum to the marinade bowl, considering in Chinese cooking, foods are often cooked twice in the wok before the dish is finished, and why wash yet another bowl?!

Add together the ginger, and let caramelize for xx seconds. There should be oil in the wok from searing the beef, but add some other tablespoon of oil if needed. Side by side, add the minced garlic and the white portion of the scallions. Stir fry for 10 seconds, and add together the Shaoxing wine.

Stir once again for 10 seconds, and add together the chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, and sugar. Stir-fry until combined, and then gently slide the soft tofu into the wok. Exist careful—the pieces are delicate and will break up hands without proper handling!

Allow the tofu and the sauce come to a boil, and driblet in the green portions of the scallions and the seared beefiness, including whatsoever juices from the marinade basin.

While everything is coming upwardly to a boil, use your marinade bowl to mix your cornstarch slurry. (Another dish saved from washing duty!)

Check the seasoning of the sauce, and add together more common salt or soy sauce if desired, but remember it volition go saltier after it thickens!

Carefully stir in the cornstarch slurry, and lower the heat to medium as the sauce thickens. Be as gentle equally possible when stirring so as to minimize tofu breakage. A pushing/stirring movement to rotate the mixture around the wok ordinarily works best for me.

Adjust the thickness of the sauce by adding more than cornstarch slurry or chicken stock until it is to your liking.

Serve this beef tofu stir fry over steamed rice!

Prep: 25 minutes

Cook: 5 minutes

Total: 30 minutes

For the beef & marinade:

• ▢ ten ounces flank steak (285g, sliced ¼-inch thick)
• ▢ one tablespoon water
• ▢ 1 teaspoon vegetable oil
• ▢ ½ teaspoon cornstarch
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon soy sauce

• For the beefiness & marinade, combine the beef, water, vegetable oil, cornstarch, baking soda, and soy sauce in a medium bowl. Allow the beefiness marinate for 20 minutes.

• Heat the wok until smoking and spread 2 tablespoons of oil effectually the perimeter. Sear the beef for 20 seconds on each side. You want the beef seared on the exterior and well-nigh 80% done. Remove from the wok and set aside.

• Add together the ginger, and caramelize for 20 seconds. There should exist oil in the wok from searing the beef, but add another tablespoon of oil if needed. Next, add the minced garlic and the white portion of the scallions. Stir fry for 10 seconds, and add together the Shaoxing vino.

• Stir again for 10 seconds, and add the chicken stock, oyster sauce, soy sauce, sesame oil, white pepper, and saccharide. Stir-fry until combined, and and so gently slide the tofu into the wok. Exist careful––the pieces are frail and volition break upwards easily without proper handling!

• Allow the tofu and the sauce come to a boil, and drop in the green portions of the scallions and the seared beefiness, including whatsoever juices.

• While everything is coming upwards to a boil, mix your cornstarch slurry. Bank check the seasoning of the sauce, and add more salt or soy sauce if desired, but remember information technology will get saltier after it thickens!

• Carefully stir in the cornstarch slurry, and lower the rut to medium equally the sauce thickens. Be as gentle as possible when stirring and then equally to minimize tofu breakage. A pushing/stirring movement to rotate the mixture around the wok usually works best. Arrange the thickness of the sauce by adding more cornstarch slurry or chicken stock until it is to your liking. Serve over steamed rice!

Calories: 300 kcal (xv%) Carbohydrates: ix k (3%) Protein: 27 g (54%) Fat: 17 chiliad (26%) Saturated Fatty: 9 one thousand (45%) Cholesterol: 43 mg (14%) Sodium: 498 mg (21%) Potassium: 318 mg (9%) Fiber: i grand (4%) Carbohydrate: one g (i%) Vitamin A: 60 IU (1%) Vitamin C: 1.ix mg (2%) Calcium: 167 mg (17%) Fe: 2.vi mg (14%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes simply. While nosotros exercise our best to provide nutritional information as a general guideline to our readers, we are non certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional data for a recipe, use your preferred diet calculator to determine nutritional information with the bodily ingredients and quantities used.

About Bill

Bill is the dad of The Woks of Life family unit. He grew up in upstate New York, working through high school and higher in restaurants with his father, a chef. Rose from pocket-sized beginnings every bit a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family'due south Chinese eating house, while also learning the effectively points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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