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5 from 2 votes

Scallion Ginger Beef and Tofu Stir Fry

Scallion Ginger Beef and Tofu is 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. This easy to make scallion ginger beef is a perfect weeknight meal!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Beef
Cuisine: Chinese
Keyword: scallion ginger beef and tofu
Servings: 2
Calories: 451kcal
Author: Bill



  • 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.


Calories: 451kcal | Carbohydrates: 12g | Protein: 37g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 895mg | Potassium: 627mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2100IU | Vitamin C: 80.5mg | Calcium: 183mg | Iron: 3.9mg