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!
For the beef & marinade:
- 10 ounces flank steak, sliced ¼-inch thick
- 1 tablespoon water
- 1 teaspoon vegetable oil
- ½ teaspoon cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon soy sauce
For the rest of the dish:
- 2 tablespoons vegetable or canola oil
- 3 thin slices ginger
- 2 cloves garlic, minced
- 2 scallions, cut at an angle into 1-inch pieces, white and green portions separated
- 2 teaspoons Shaoxing wine
- ¾ cup beef or chicken stock
- 2 tablespoons oyster sauce
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon freshly ground white pepper
- ¼ teaspoon sugar
- 1 block regular or soft tofu, cut into 2-inch squares, 1/2-inch thick
- Cornstarch slurry: 1 tablespoon cornstarch mixed with 1 tablespoon of water