Woks of Life Beef and Tofu

Beef Tofu Stir Fry

Beef Tofu Stir Fry, by thewoksoflife.com

Beef Tofu Stir Fry is one of those things on a Cantonese restaurant menu that is always calling out to me—usually when I'm stopping in a Chinatown takeout place for a quick lunch.

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

Beef Tofu Stir Fry, by thewoksoflife.com

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 same thing, because they always experiment and cook huge volumes of food, and, yes, that is true some of the time.

But we usually get together just a couple days a month to cook for the blog, and that's when we cook a large volume of dishes with much discussion and planning! It's also when some of our neighbors get unsolicited care packages of freshly photographed food. We also pack things up for weekday lunches and dinners.

But when we're not blogging, what are we eating?

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

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

Beef Tofu Stir Fry, by thewoksoflife.com

Beef Tofu Stir-fry: Recipe Instructions

Beef Tofu Stir Fry, by thewoksoflife.com

Beef Tofu Stir Fry, by thewoksoflife.com

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

Heat the wok until smoking and spread 2 tablespoons of oil around the perimeter. Sear the beef for 20 seconds on each side. You want the beef seared on the outside and about 80% done.

Beef Tofu Stir-Fry, by thewoksoflife.com

Beef Tofu Stir-Fry, by thewoksoflife.com

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

Add the ginger, and let caramelize for 20 seconds. There should be 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 the Shaoxing wine.

Beef Tofu Stir-Fry, by thewoksoflife.com

Stir again for 10 seconds, and add 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. Be careful—the pieces are delicate and will break up easily without proper handling!

Let the tofu and the sauce come up to a boil, and drop in the green portions of the scallions and the seared beef, including any juices from the marinade bowl.

Beef Tofu Stir-Fry, by thewoksoflife.com

Beef Tofu Stir Fry, by thewoksoflife.com

Beef Tofu Stir-Fry, by thewoksoflife.com

While everything is coming up 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 more salt or soy sauce if desired, but remember it will get saltier after it thickens!

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

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

Beef Tofu Stir-Fry, by thewoksoflife.com

Beef Tofu Stir Fry, by thewoksoflife.com

Serve this beef tofu stir fry over steamed rice!

Beef Tofu Stir-Fry, by thewoksoflife.com

Beef Tofu Stir Fry, by thewoksoflife.com

Beef Tofu Stir Fry, by thewoksoflife.com

Beef Tofu Stir-Fry, by thewoksoflife.com

For the beef & marinade:

  • 10 ounces flank steak (285g, sliced ¼-inch thick)
  • 1 tablespoon water
  • 1 teaspoon vegetable oil
  • ½ teaspoon cornstarch
  • ¼ teaspoon baking soda
  • ½ teaspoon soy sauce
  • For the beef & marinade, combine the beef, water, vegetable oil, cornstarch, baking soda, and soy sauce in a medium bowl. Let the beef marinate for 20 minutes.

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

  • Add the ginger, and caramelize for 20 seconds. There should be 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 the Shaoxing wine.

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

  • Let the tofu and the sauce come up to a boil, and drop in the green portions of the scallions and the seared beef, including any juices.

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

  • Carefully stir in the cornstarch slurry, and lower the heat to medium as the sauce thickens. Be as gentle as possible when stirring so as to minimize tofu breakage. A pushing/stirring motion to rotate the mixture around the wok usually works best. Adjust 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 (15%) Carbohydrates: 9 g (3%) Protein: 27 g (54%) Fat: 17 g (26%) Saturated Fat: 9 g (45%) Cholesterol: 43 mg (14%) Sodium: 498 mg (21%) Potassium: 318 mg (9%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 60 IU (1%) Vitamin C: 1.9 mg (2%) Calcium: 167 mg (17%) Iron: 2.6 mg (14%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not 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 information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

About Bill

Bill is the dad of The Woks of Life family. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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