A Culinary Journey Through Chinatown
As you meander through Chinatown’s animated streets, amidst the cacophony of sights and sounds, the Cantonese beef & tofu medley beckons with a distinct allure. Each family reunion, every Manhattan drive, this dish consistently graces our table. And for a good reason. Its hearty beef notes harmonizing with silky tofu and that delectable sauce is the very definition of culinary delight!
The Reality of Food Blogging
Many harbor the notion that food bloggers are always experimenting, whipping up new dishes each day. And while there are days filled with innovation and a plethora of dishes, the truth remains: we have our comfort foods, our constants. Days dedicated to blogging, filled with discussions, planning, and photography sessions, often end with our neighbors receiving surprise gourmet packages. Yet, on days off, what finds its way to our plates? Our cherished Beef Tofu Stir Fry, beautifully spread over a bed of fluffy rice, never fails to comfort our souls.
Why This Dish Resonates
Amid the hustle and bustle of our daily lives, there’s a need for those reliable, go-to recipes that promise not just a fulfilling meal but a journey down memory lane. Tender beef, creamy tofu, vibrant scallions, and that perfectly balanced sauce spell home for many of us. It’s not just about satiating hunger; it’s about reliving cherished moments, one bite at a time.
Ingredients:
For the Beef & Its Prep:
- 10 ounces flank steak, sliced finely (about ¼-inch thickness)
- 1 tablespoon water
- 1 teaspoon vegetable oil
- ½ teaspoon cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon soy sauce
For the Medley:
- 2 tablespoons of your choice of vegetable or canola oil
- 3 thin ginger slices
- 2 garlic cloves, finely minced
- 2 scallions, angled and segmented into 1-inch lengths (separate the white and green parts)
- 2 teaspoons Shaoxing wine
- ¾ cup beef or chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- A pinch each of white pepper and sugar
- 1 pound tofu, preferably regular or soft (cut into 2-inch squares of ½-inch thickness)
- 1 tablespoon cornstarch (melded with 1 tablespoon of water)
Cooking Directions:
- Begin with prepping the beef: Mix together the beef, water, oil, cornstarch, baking soda, and soy sauce in a bowl. Allow it to soak in this marinade for 20 minutes.
- Ensure your wok is heated until you see wisps of smoke. Circle 2 tablespoons of oil around. Flash-sear the beef for about 20 seconds each side, aiming for a seared exterior but slightly undercooked inside. Transfer out and keep it aside.
- Engage the ginger next, letting it release its aroma for about 20 seconds. If the wok seems dry, drizzle in a bit more oil. Follow with the garlic and white parts of the scallions. A brief 10-second stir should do before introducing the Shaoxing wine.
- Another quick stir, and it’s time for the broth, oyster sauce, soy sauce, sesame oil, pepper, and sugar. Once unified, carefully nestle the tofu in. Handle with love; tofu is delicate.
- As the mix simmers, introduce the verdant scallion segments and the earlier seared beef, pouring in any residual juices too.
- As the wok’s contents bubble away, get your cornstarch mixture ready. Taste the sauce, adjust seasoning if needed, keeping in mind the sauce’s salinity will heighten as it condenses.
- Incorporate the cornstarch blend gently, reducing heat to medium, letting the sauce achieve a luscious consistency. When stirring, move with grace to ensure the tofu remains intact. Adjust the sauce’s body with either more slurry or broth. Lay it over a bed of steamed rice, and there you have it – comfort in a bowl!