American Chinese / Cantonese Recipe
Beef with Bean Curd
Beef with bean curd pairs sliced beef with tofu in a savory brown sauce.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | American Chinese / Cantonese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 12 oz sliced beef
- 14 oz firm tofu, cut into pieces
- 2 garlic cloves
- 1 teaspoon ginger
- 1 tablespoon light soy sauce
- 1 tablespoon oyster or mushroom sauce
- 1/2 cup stock or water
- Cornstarch slurry
- Scallions
- Neutral oil
Method
- Pan-sear tofu lightly and set aside.
- Marinate beef with soy sauce and cornstarch.
- Stir-fry beef quickly.
- Fry garlic and ginger.
- Add stock and sauces.
- Return tofu and beef.
- Thicken lightly and finish with scallions.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.