Beef and Tofu Skin Stew
Beef and Tofu Skin Stew
Ingredients
For the Beef and Tofu Skin Stew
- 500 grams beef, cut into small pieces
- 300 grams dried tofu skin
- 2 slices ginger
- 2 stalks green onion, for blanching
- 1 tablespoon cooking wine
- 2 tablespoons oil, as needed for searing
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups water, (approximately 1 bowl)
- 1 teaspoon chicken bouillon
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water for cornstarch water
Instructions
- 1
Cut 500 grams of beef into small, bite-sized pieces.
⏱️ 5 min
- 2
Place the cut beef into a pot with enough cold water to cover it. Add 2 slices of ginger, 2 stalks of green onion, and 1 tablespoon of cooking wine. Bring the water to a boil over medium-high heat. Once boiling, skim off any foam that rises to the surface. Continue to boil for 2 minutes. Remove the beef from the pot and wash it thoroughly under cold running water to remove any impurities.
⏱️ 10 min
- 3
While the beef is blanching, take 300 grams of dried tofu skin and soak it in a bowl of warm water for 10 minutes until it is softened. Once soft, gently roll up the tofu skin and cut it into small, manageable pieces.
⏱️ 10 min
- 4
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the washed beef pieces and stir-fry until they are fragrant and lightly browned on all sides, about 3-5 minutes.
⏱️ 5 min
- 5
Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, and 1 teaspoon of salt to the pot with the beef. Stir-fry evenly for 1-2 minutes to coat the beef thoroughly with the seasonings.
⏱️ 2 min
- 6
Pour in approximately 2 cups of water (or enough to just cover the beef). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 40 minutes.
⏱️ 40 min
- 7
After 40 minutes of simmering, add the cut tofu skin to the pot with the beef.
⏱️ 1 min
- 8
Cover the pot again and continue to simmer for another 10 minutes, allowing the tofu skin to absorb the flavors of the stew.
⏱️ 10 min
- 9
Stir in 1 teaspoon of chicken bouillon. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth to create a cornstarch slurry. Gradually pour the cornstarch slurry into the stew, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 10
The Beef and Tofu Skin Stew is now ready to be served. It is especially delicious when served hot with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Beef and Tofu Skin Stew
For the Beef and Tofu Skin Stew
- 500 grams beef, cut into small pieces
- 300 grams dried tofu skin
- 2 slices ginger
- 2 stalks green onion, for blanching
- 1 tablespoon cooking wine
- 2 tablespoons oil, as needed for searing
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups water, (approximately 1 bowl)
- 1 teaspoon chicken bouillon
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water for cornstarch water
Instructions
- 1
Cut 500 grams of beef into small, bite-sized pieces.
⏱️ 5 min - 2
Place the cut beef into a pot with enough cold water to cover it. Add 2 slices of ginger, 2 stalks of green onion, and 1 tablespoon of cooking wine. Bring the water to a boil over medium-high heat. Once boiling, skim off any foam that rises to the surface. Continue to boil for 2 minutes. Remove the beef from the pot and wash it thoroughly under cold running water to remove any impurities.
⏱️ 10 min - 3
While the beef is blanching, take 300 grams of dried tofu skin and soak it in a bowl of warm water for 10 minutes until it is softened. Once soft, gently roll up the tofu skin and cut it into small, manageable pieces.
⏱️ 10 min - 4
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the washed beef pieces and stir-fry until they are fragrant and lightly browned on all sides, about 3-5 minutes.
⏱️ 5 min - 5
Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sugar, and 1 teaspoon of salt to the pot with the beef. Stir-fry evenly for 1-2 minutes to coat the beef thoroughly with the seasonings.
⏱️ 2 min - 6
Pour in approximately 2 cups of water (or enough to just cover the beef). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 40 minutes.
⏱️ 40 min - 7
After 40 minutes of simmering, add the cut tofu skin to the pot with the beef.
⏱️ 1 min - 8
Cover the pot again and continue to simmer for another 10 minutes, allowing the tofu skin to absorb the flavors of the stew.
⏱️ 10 min - 9
Stir in 1 teaspoon of chicken bouillon. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth to create a cornstarch slurry. Gradually pour the cornstarch slurry into the stew, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 10
The Beef and Tofu Skin Stew is now ready to be served. It is especially delicious when served hot with steamed rice.