This Scallion Ginger Beef and Tofu recipe a popular dish commonly found in Chinatown takeout or lunch places and usually served over rice with lots of “wok hay,” or wok-seared flavor.
Quite easy to make! Just make sure your wok is screaming hot when you’re cooking this, and it’ll taste just as authentic NYC Noodletown’s.
Recipe Instructions
Slice the beef into thin 3-inch strips and mix well in a bowl with 1 teaspoon oil, 1 teaspoon cornstarch and ¼ teaspoon baking soda (if using) and set aside.
For more complete information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for Stir-fries.
Wash and cut the scallions into 2 1/2 inch pieces and cut any thick pieces in half lengthwise.
Drain your firm tofu of excess liquid and cut into ½ inch thick slices.
Slice the red bell pepper.
Combine the Shaoxing wine, hoisin sauce, sesame oil, dark soy sauce, and light soy sauce in a small bowl and mix well.
Heat the wok on high heat until smoking and add a tablespoon of oil . Sear the slices of beef on both sides and set aside on a plate.
Carefully lay the slices of tofu in the wok in a single layer and fry on each side for about a minute and remove to a plate.
Add another teaspoon of oil to the wok and add the ginger. Caramelize and brown them for about a minute. This infuses the oil and wok with all that ginger flavor.
Add the scallions and red pepper to the wok, making sure the heat is still on high.
Stir-fry for about 10 seconds and stir in the beef.
After another 10-20 seconds, add the tofu.
Next, add the sauce mixture and toss well until the ingredients are coated in sauce.
If you like more gravy, add 1/2 cup hot chicken stock, additional seasonings, and 1 tablespoon of corn starch and cook for another minute or until the sauce coats a spoon.
Plate and serve this scallion ginger beef and tofu immediately with steamed rice.
Scallion Ginger Beef and Tofu Stir Fry
Ingredients
- 8 oz. flank steak (225g)
- 1 teaspoon oil
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda (optional tenderizer)
- 2 bunches scallions
- 8 ounces firm tofu (225g)
- 1 small red bell pepper
- 1 tablespoon shaoxing wine
- ½ teaspoon hoisin sauce
- ¼ teaspoon sesame oil
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons oil
- 7 slices ginger
Instructions
- Slice the beef into thin 3-inch strips and mix well in a bowl with 1 teaspoon oil, 1 teaspoon cornstarch and ¼ teaspoon baking soda (if using) and set aside.
- Wash and cut the scallions into 2 1/2 inch pieces and cut any thick pieces in half lengthwise. Drain your tofu of excess liquid and cut into ½ inch thick slices. Slice the red bell pepper. Combine the wine, hoisin sauce, sesame oil and soy sauces in a small bowl and mix well.
- Heat the wok on high heat until smoking and add a tablespoon of oil . Sear the slices of beef on both sides and set aside on a plate. Carefully lay the slices of tofu in the wok in a single layer and fry on each side for about a minute and remove to a plate.
- Add another teaspoon of oil to the wok and add the ginger. Caramelize and brown them for about a minute. This infuses the oil and wok with all that ginger flavor. Add the scallions and red pepper to the wok, making sure the heat is still on high. Stir-fry for about 10 seconds and stir in the beef. After another 10-20 seconds, add the tofu. Next, add the sauce mixture and toss well until the ingredients are coated in sauce.
- Plate and serve immediately with steamed rice.
Is the ginger left in the pan, or removed before adding remaining ingredients? Would one eat the ginger…I love ginger, but i imagine fibrous eaten this way
Hi Susie, we leave the ginger in the pan and caution non-ginger lovers to watch out for it in the dish and notify the ginger lovers so they can look for them. Whether or not the ginger is fibrous depends upon what you buy. There are smaller ginger root varieties that have a very strong flavor that are a bit fibrous but the larger root varieties tend to be less fibrous.
I love a good tofu and meat dish; really enjoyed this, was looking for a beef and tofu dish and this one really hit the spot. Prep was super quick and easy and sauce was on point. I used reg soy instead of light as it was all I had on hand but it was perfect with the tofu, veg and rice. Very nice addition to the rotation.
Glad you enjoyed it Colleen and thanks for sharing your comments :)
Was in a cooking rut and came here for inspiration. Made this dish tonight and it turned out pretty good. Feels like something from a restaurant. Instead of scallions I used a leek instead. Adding this to my recipe rotation.
Good going Annie! This one is simple to make and yummy to eat :)
I love love love this dish. I replaced the broccoli with asparagus which turned out great!
I’m so glad I found your website. It’s my to-go-to whenever I need to cook Chinese food.
I’m a Singaporean living in Canada for 2 years and crave for authentic Chinese food. I’m not one that cooks but since moving here, I have no choice and you’re a godsend.
I will try more of your recipes as long as I can find the right ingredients.
Thanks Corina–keep on cooking with us!
Tried this just now and it was amazing! I replaced hoisin sauce with oyster sauce and it still came out great. :)
Awesome Ava, keep on cooking!
You guys never let us down. This was great, and super quick to prepare. Bonus: my house smells awesome right now. :)
Awesome to hear, Jill! It smells like it was success :)
I really liked the subtle flavor of ginger in the sauce. This was also a huge hit with my 6 year old. Since he doesn’t like “spicy” I have to make at least one non-fiery for him. Today it was Scallion Ginger Beef. Thanks for helping to make his day!
Thanks Tom! This was and is still a favorite of my daughter Sarah. Kids especially love the sauce with the rice!
That looks tasty. I have never done beef and tofu mixed together . Thanks for linking at The Yuck Stops Here. Hope to see you again this week!
This looks delish! I think some hot chiles for mine. Looks like tonight’s dinner…
Hi Irene, Good addition. I especially like the the flavor of the hot chilies toasted in the oil!
great idea Irene. Love it.