Easy Beef with Tofu

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Feeling the quarantine loneliness much more these days, no doubt because Christmas is right around the corner. Usually around this time our days are filled with love, laughter, and a lot of alcohol surrounded by friends, family, and loved ones. This year of course has been much quieter and the aching to have family time is hitting me hard this week. I thought it was time to cook something to remind me of the people I miss the most.

Beef tofu is one of a handful of dishes that instantly reminds me of dinner at home with my family. It’s a classic yet simple dish that every Cantonese family will know how to make. So widely eaten, each family makes beef tofu a little differently from household to household; however, despite these variations in ingredients and proportions, the fundamentals remain the same: juicy beef with cubes of silky tofu in an aromatic and slightly salty beef gravy, topped with scallions and served with steaming white rice.

It’s one of my favorite Chinese dishes and so incredibly easy to make. As long as you have the right ingredients, the dish is impossible to mess up.

I remember as a kid watching my grandma make this dish for a family dinner after school. It was after 6pm, which meant dinner was late. She and I were standing in the kitchen waiting for the rice to finish cooking. I was anxious and hungry but Pou Pou was calm and collected. All the ingredients were chopped and prepped so I didn’t understand why my she hadn’t started cooking the beef tofu.

Pou Pou peered into the pot of steaming rice, “five minutes!” she announced to the rest of the family who were relaxing in the livingroom. As they made their way to the dining room she fired up the wok. The sound of sizzling erupted from her work station immediately followed by the smell of fried aromatics — garlic and ginger. Soon it smelled like beef, then what seemed like a moment later, she was done.

As the rice finished cooking, Pou Pou transferred the beef tofu to a serving platter, finishing it with pieces of green onion. “YAT CHI SIK FAN!” my grandfather would say as my grandmother placed the beef tofu on the table — “everyone eat together”.

As I mentioned, there are countless versions of this recipe — my Pou Pou used sliced flank steak and my mom prefers cubed ribeye. Personally I use ground beef because of its ease and availability. Whichever you prefer, the cooking method is essentially the same and will produce a delicious and easy homemade meal.

The Recipe

Serves 2 generously, or 4 as a side dish

Ingredients

Stir Fry Sauce

¾ cup broth (beef or chicken), or water (🔥Bold Bouillon)

3 tablespoons oyster sauce

1 tablespoon light soy sauce (🔥Saucy Secrets)

2 teaspoons Asian sesame oil (🔥Open Sesame)

1 teaspoon ground white pepper

1 teaspoon sugar

1 tablespoon cornstarch

Beef & Tofu Stir Fry

2 tablespoons oil

1 pound ground beef (🔥Moo-re Options)

1 block of tofu, preferably soft but firm also works

1 inch piece of fresh ginger, sliced lengthwise

3 garlic cloves, minced

2 scallions

1 tablespoon Shaoxing wine (🔥Swap-a-roo)

Steamed white rice for serving

Instructions

Make stir fry sauce

1. In a bowl combine the broth, oyster sauce, soy sauce, sesame oil, white pepper, and sugar; stir to incorporate. Reserve for later.

2. In a separate small bowl, combine the cornstarch with 2 tablespoons of water. Stir until it is completely dissolved. Reserve for later.

Cut tofu and scallions

1. Cut the tofu block — start by cutting it in half lengthwise and again widthwise. Then, along the longest side, make cuts roughly ½-inch apart. Reserve for later.

2. Separate the white part from the green part of the scallions. For the whites, slice into thin discs, almost mincing them. For the greens, cut into longer pieces, about 1 inch each. Reserve for later.

Stir fry

1. Heat the oil in a large skillet, or wok, over high heat. Allow the oil to heat up, then drop in the scallion whites, ginger, and garlic. Stir the aromatics, cooking until fragrant, about 30 second.

2. Add the beef, letting it cook undisturbed for a minute or so to sear. Then continue moving it around the pan until mostly cooked, about 30-60 seconds (🎩Moove Over). It’s ok if the beef is still a little pink at this point, it will continue cooking in later steps.

3. Add the shaoxing wine and cook for another 20 seconds.

4. Add the stir fry sauce, then stir to incorporate. Continue cooking until the sauce beings to bubble.

5. Use a spoon to re-mix the cornstarch, ensuring it has completely dissolved. Then pour the cornstarch slurry into the stir fry sauce and mix to combine. Allow the sauce to cook for another 30-60 seconds; it should start to thicken slightly and become glossy.

6. Add the tofu cubes and half of the scallion greens, then carefully fold/stir them into the sauce. Allow everything to cook for another minute, just enough to warm up the tofu.

Serve and garnish

1. Transfer the beef tofu to a serving plate then garnish with the remaining half of the scallion greens. Serve immediately with steamed rice.

Enjoy!

Storage and reheating: Beef tofu can be stored in the refrigerator in an air-tight container for up to 1 week. To reheat, first microwave a bed of rice, then top with beef tofu and microwave until warm.

Hot Tips 🔥

• BOLD BOUILLON — You can also use bouillon for added flavor if you don’t have broth. Just be sure to add the appropriate amount of bouillon for ¾ cup water. This is the bouillon I like best!

• SAUCY SECRETS — Not all soy sauces are created equal! This recipe calls for light, aka “thin”, soy sauce which is lighter in color and thin in viscosity. In contrast, dark soy sauce is noticeably darker and thicker in viscosity. Dark soy sauce is also less salty than light soy sauce. If you bottle does not make a distinction, then it is light soy sauce.

• OPEN SESAME — If possible, use Asian sesame oils which are made using toasted sesame seeds. Toasted seed produce more fragrant and flavorful oils so look for darker sesame oil for maximum flavor. If you do not have asian sesame oil, regular sesame oil will do! The dish will just have a less pronounced sesame flavor in the end.

• MOO-RE OPTIONS — You can easily swap in other cuts of beef like ribeye, flank steak, or New York strip. Just be sure to keep in mind your preferred doneness as you cut them to size. The smaller the piece, the faster the beef will become well-done. So for example, if you like your steak medium rare, cut the pieces a little larger; if you like your steaks well, cut them bite-sized. See 🎩MOO-VE OVER for further info on cooking sliced steaks.

• SWAP-A-ROO — For the most authentic flavor, Shaoxing wine is a must. I highly suggest purchasing a bottle to use for making any stir fry; it keeps forever and is inexpensive. However, if you do not want or do not have Shaoxing wine, you may swap in an inexpensive UNPEATED whiskey (I use this Canadian Black Velvet but Jack Daniels also works). Be sure the whiskey isn’t smoky or peated or you will ruin this dish.

Tricks 🎩

• MOO-VE OVER — If you are using sliced steak rather than ground beef, sear the steaks on one side undisturbed for about 20-30 seconds. Then, turn the pieces to quickly brown the other side. For well-done beef: continue with the recipe as written. For medium to rare beef: remove the beef from the heat, then reserve on a plate. Add the beef again along with the tofu once the sauce is ready.