Beef with Tofu

Try this Beef with Tofu Recipe and home for a healthy and delicious home cooked weeknight dinner.

This is my son’s all time favorite dish. The beef is tender, the sauce is rich, and the tofu is soft and wonderful.

Enjoy!

Beef with Tofu

By author Dish Ditty Recipes

Ingredients

  • 1/2 cup Water
  • 1lb Firm Tofu (drained, patted dry, diced)
  • 1/2 cup Light Soy Sauce
  • 1/4 cup Sherry (or other wine)
  • 1/4 cup Sesame Oil
  • 1/4 cup Oyster Sauce
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Minced Ginger
  • 1 tablespoon Cilantro Paste
  • 1 teaspoon Seasoned Rice Vinegar
  • 1 1/2lb Beef (thinly sliced)
  • 2 tablespoons Cornstarch
  • 2 tablespoons Oil
  • Vegetables of choice (ex: broccoli, carrots, snow peas, bok choy)

Note

This can be made with other vegetables, I chose to use broccoli, as that's my son's favorite vegetable. Carrots, snow peas and bok choy also work well. Be sure to blanch your vegetables before using, as you will just be warming them up, not cooking them.

Directions

Step 1
Mix together the soy sauce, sherry, sesame oil, oyster sauce, garlic, ginger, cilantro, and vinegar. Add in beef and mix well. Refrigerate for at least one hour or up to overnight.
Step 2
Place beef in strainer over a bowl to remove excess liquid from beef. Reserve liquid for next step and add cornstarch to beef and set aside.
Step 3
In large wok or pan, heat oil. Add beef to wok and cook on high heat for about 2 minutes, or until brown but not fully cooked. Add water and reserved liquid to beef and cook for about 2 more minutes. Add tofu and vegetables, cook for about 2 more minutes, or until vegetables and tofu are hot, and remove from heat.

Beef with Tofu by Dish Ditty Recipes

Beef with Tofu

2 Replies to "Beef with Tofu"

  • comment-avatar
    Michelle Tsui April 8, 2016 (10:53 am)

    What cut of beef do you usually use for these types of stir frys? I never know what to get.

    • comment-avatar
      Dish Ditty April 9, 2016 (3:48 pm)

      My favorite cut is flap meat, but that’s hard to come by. Skirt steak is good, but sometimes isn’t as thick so your thin slices might be too small. Tri-tip works well. Do not do London Broil (too dry). Too much marble and it’ll be greasy, too little and it’ll be dry.

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