Beef and tofu with three sauces
There was a Chinese restaurant in the city where everything in the menu was available at the take-out counter. One of my favorites was a dish called beef tokwa. The main ingredients were thin slices of sirloin and silken tofu. While I enjoyed it thoroughly, my kids did not enjoy eating tofu that had not be pre-fried. Which would be impossible with silken tofu.
When I decided to try to reproduce beef tokwa, I decided to use firm tofu instead and to pre-fry it to make the dish kid-friendlier. And, to economize, I used beef brisket.
Tougher cuts of beef are not only less expensive, they are also more flavorful. Cutting the meat properly–across the grain–is the key to make sure that they will cooked to tenderness within a short time.
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5 Responses to “Beef and tofu with three sauces”
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hi, i love tofus especially the tofu steak from teriyaki boy. i was wondering if i could buy from the market tofu like theirs? thanks
I tried your Beef and tofu with three sauces and served it at out fellowship. I tell you it was fantastic and the taste was really savory, even my breathen asked how did I cooked and gave them your recipes. Would you believe a friend who tasted it one year ago still remembers this recipe and requested that I cook again for her birthday tomorrow Aug 8. Thanks a lot for recipes I always refer to it whenever I prepare food for our gathering.
sarj, yes, silken tofu is available in most supermarkets.
Roy, that is very heart-warming. Thank you for the feedback. I really appreciate your taking the time to let me know.
Hi Connie- love your site!Here’s one fast/easy dish my family enjoys:
To pork ribs (cut 1 to 1 1/2 inches)
add a couple or more tbsp. Lee Kum Kee Black Bean and Garlic Sauce (comes in a jar) and enough water to tenderize meat.
When tender , just add extra-firm tofu sliced into cubes approx.size of pork, then cook a few minutes more. Don’t cook this too dry as the sauce is wonderful with rice.
i cooked this yesterday for lunch but instead of beef, i used pork kasim. i cant find a Japanese firm tofu so i just used an ordinary one. Just the same, it was very yummy and goes well with ice cold beer…..
thanks Connie!