✅ Step 1: Ingredient List
Here are the main ingredients needed to make Beef and Tofu Pot.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef (Brisket or Tenderloin) | 300g | 🐄 Brisket is richer, tenderloin is more tender; cut into chunks or slices |
| Tofu | 1 block (approx. 400g) | Soft or firm tofu can be used; soft tofu is smoother, firm tofu holds shape better | |
| Vegetables | Tomato | 2 (approx. 300g) | 🍅 Peeled and cut into chunks; adds sweet and sour notes (optional but recommended) |
| Enoki Mushrooms / Mung Bean Sprouts | 100g | Place at bottom for freshness; optional | |
| Aromatics | Ginger | 3-4 slices (approx. 10g) | Sliced |
| Garlic | 3-4 cloves (approx. 15g) | Smashed or sliced | |
| Scallion | 1 | Cut into sections or chopped | |
| Dried Chili Peppers (optional) | 2-3 | 🌶️ Enhances aroma and taste; reduce or omit if sensitive to heat | |
| Other | Cooking Oil | As needed (approx. 30-40ml) | For stir-frying |
👨🍳 Step 2: Instructions
Making Beef and Tofu Pot emphasizes the handling of the beef, the heat control during stewing, and the seasoning. Here are the core steps.
- 🐄 Prepare the Beef (Key Step):
- Cut the beef into chunks or slices (cutting against the grain makes it more tender). Place in a pot with cold water, add a few slices of ginger and cooking wine (approx. 10g).
- Bring to a boil over high heat, then skim off the scum. Remove the beef and rinse with warm water. This effectively removes any gamey taste.
- 🧂 Marinate the Beef (Optional, for more tender beef):
- Place the prepared beef in a bowl. Add light soy sauce (approx. 15g), starch (approx. 10g), and cooking oil (approx. 10g). Mix well and marinate for 15 minutes.
- 🍅 Prepare the Vegetables:
- Cut the tofu into chunks. Place in a pot of boiling water with a little salt, blanch for about 2 minutes, then remove and drain. This removes the bean odor and helps prevent breaking.
- Peel and cut the tomatoes into chunks (score a cross on the top, blanching in hot water makes peeling easier).
- Wash the enoki mushrooms or bean sprouts. Slice the ginger, smash the garlic, and cut the scallion into sections.
- 🔥 Stir-fry the Broth Base:
- Heat the wok, add an appropriate amount of cooking oil. Add the ginger slices, garlic cloves, scallion sections, and dried chilies (if using). Sauté until fragrant.
- If using tomatoes, add them now and stir-fry until soft and juicy.
- Add the blanched beef chunks and stir-fry evenly.
- 🍲 Stew:
- Add seasonings: light soy sauce (approx. 15g), oyster sauce (approx. 10g), sugar (approx. 5g), etc. Stir-fry evenly.
- Pour in enough boiling water (approx. 800-1000ml); the water level should cover the ingredients.
- Bring to a boil over high heat, then reduce to low heat and simmer gently for 20-30 minutes, until the beef is tender. (Using a pressure cooker can shorten this time).
- 🥟 Add the Tofu:
- Gently add the blanched tofu chunks to the pot.
- Continue to simmer over low heat for 10-15 minutes, allowing the tofu to fully absorb the broth.
- 🧂 Final Seasoning & Reducing Sauce:
- Season with an appropriate amount of salt to taste (be mindful of saltiness as soy sauce and oyster sauce are already salty).
- Optionally, thicken with a little slurry (water + starch) to make the sauce slightly thick.
- Before serving, sprinkle with white pepper (approx. 1g) and garnish with chopped scallions or cilantro.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of the Beef and Tofu Pot.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Light Soy Sauce | 30g | Provides savory umami flavor (15g for marinating + 15g for stewing) |
| Oyster Sauce | 10g | Enhances freshness |
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| Starch | 10g | Tenderizes beef, locks in moisture (can also be used for thickening) |
| Sugar | 5g | Balances flavors, enhances freshness |
| Table Salt | 2-3g | Provides base saltiness; adjust to taste at the end |
| White Pepper | 1g | Removes gaminess, adds aroma |
| Cooking Oil | ~40g | For sealing during marinating (10g) and stir-frying (30g) |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Choose beef brisket (for richer flavor) or beef tenderloin (for more tenderness). Choose soft tofu (smooth texture) or firm tofu (holds shape better, less likely to break).
- Thoroughly Remove Beef Gaminess: Starting the beef in cold water for blanching more effectively removes blood and impurities, resulting in a purer broth flavor.
- Marinating for Tenderness: Marinating the beef with starch and seasonings, then finally adding a layer of cooking oil to seal, effectively locks in moisture, making it more tender.
- Blanch Tofu to Prevent Breaking: Blanching tofu (with a little salt) removes the bean odor and helps prevent it from breaking during stewing.
- Sufficient Heat is Key: Stewing beef requires low and slow heat. Enough time is crucial for the beef to become tender and flavorful.
- Smart Use of Tomatoes: Adding tomatoes not only provides a natural sweet and sour flavor, reducing the need for salt, but their acidity also helps tenderize the beef during stewing.
- Salt at the End: Always add salt at the end. Adding salt too early can cause the proteins in the beef to coagulate, making it difficult to tenderize and potentially resulting in tough meat.
