Mabu Tofu (Beef and Tofu Stir Fry)
Elizabeth Gardner
A West Coast Gardner favorite!
ingredients
- Marinade:
- 1 Tbsp soy sauce
- 1 Tbsp Chinese rice wine, mirin or dry sherry
- 2 Tsp cornstarch
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- 3/4 Lb. flank steak, cut into 1/2 inch cubes (I usually use 1.5 lb ground
- pork or ground beef instead and double recipe)
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- Sauce:
- 1/3 Cup chicken broth
- 1 Tbsp oyster flavored sauce
- 1 Tsp chili garlic sauce
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- 1 Tbsp vegetable or peanut oil
- 2 Tsp minced ginger
- 1/2 Cup chopped green onion
- 1 Package regular firm tofu (in water), drained and cut into 1/2 inch cubes
- 1 Tsp cornstarch dissolved in 2 teaspoons water
directions
- 1
Marinade
- 2
1. Combine marinade ingredients in a bowl.
- 3
2. Add beef and stir to coat.
- 4
3. Let stand for 10 minutes.
- 5
Sauce
- 6
1. Combine sauce ingredients in a small bowl.
- 7
2. Mix well.
- 8
Preparation
- 9
1. Place a stir-fry pan over high heat until hot.
- 10
2. Add oil, swirling to coat
- 11
sides.
- 12
3. Add ginger and onion; cook, stirring, until fragrant, about 1 minute.
- 13
4. Add beef and stir-fry until no longer pink, about 2 minutes.
- 14
5. Add tofu and sauce; stirring, bring to a boil.
- 15
6. Add cornstarch solution and cook,
- 16
stirring, until sauce boils and thickens, about 20 seconds.
- 17
7. Serve over Chinese or Japanese style rice.
Source: Elizabeth Gardner
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