Beef And Tofu In Oyster Sauce Food

HOT AND SPICY TOFU AND BEEF

Steps:

• Combine soy sauce, sherry, chilli sauce, sugar and oyster sauce; stir. Marinate tofu cubes in the sauce ingredients for 15mins or more.
• Sprinkle ground beef with salt and pepper.
• Heat oil in wok, stir fry onions, garlic and ginger until fragrant. Add dried chilli and scallion bottoms, stir fry for 1 minute.
• Add seasoned ground beef and continue to stir fry until browned.
• Add tofu and sauce, combine well. Let simmer 1-2mins.
• Add chilli flakes, if you like it really spicy!
• Add cornstarch mixture, stir fry until sauce thicken.
• Garnish with chopped scallion greens, and serve with jasmine rice.

BEEF AND TOFU IN OYSTER SAUCE

Steps:

• Bring 2 to 3 cups water to a boil in a saucepan over medium-high heat.
• When it is boiling rapidly, add all the asparagus EXCEPT the tips.
• When the water begins boiling again, add the tips, and boil for about 1 minute.
• The aim is for the asparagus to still be crunchy, so judge cooking time by whether it is thin or thick.
• Drain and reserve.
• Mix cornflour with water and keep handy.
• Heat oil in a frying pan or wok.
• Cook the beef, green onion and grated ginger until the beef shows just a little red.
• Add the beef broth, sugar, oyster sauce, soy sauce and tofu, being careful not to break up the tofu very much.
• Simmer over medium heat 2 to 3 minutes, until the pieces of tofu are warm inside.
• Stir in the asparagus.
• When the asparagus is done to your liking add cornflour-water mixture and remove from heat.

STIR-FRIED TOFU AND VEGETABLES WITH OYSTER SAUCE

Steps:

• Drain tofu and weigh down to press for 30 ins.
• Cut into 1/2 inch cubes.
• set aside Cut onions and celery into 1/2 inch diagonal pieces.
• Cut red pepper into 1/2 inch chunks, set veggies aside.
• Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
• In wok or large heavy skillet.
• Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown.
• With a slotted spoon, transfer to heated platter.
• Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min.
• Return tofu to wok, stir to mix well.
• Stir oyster sauce mixture.
• Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute.
• Serve immediately.

STIR-FRIED BEEF WITH OYSTER SAUCE

Steps:

• Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
• Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
• Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

PUNCHY KOREAN STYLE MAPO TOFU

Steps:

• In a medium-sized skillet over medium heat, saute the ground meat and chopped onion.
• When meat is nearly cooked through and onions are translucent, add miso and oyster sauce.
• Stir to coat meat and onion pieces throughout.
• Add tofu cubes and gently combine with meat and onion mixture. It might not look like enough sauce at first, but with enough stirring, all the tofu will be coated perfectly.
• Saute until meat is cooked through and tofu is heated, about 5 minutes.
• If needed, keep warm on low and stir occasionally so the sauce doesn't stick and burn. Otherwise, serve hot on top of white short grain rice.

BEEF WITH OYSTER SAUCE

Steps:

• Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
• Set aside.
• Heat 1 tablespoon of the peanut oil in a wok.
• Swirl to coat.
• Add half the beef and stir fry until browned.
• Remove and set aside.
• Repeat with the remaining peanut oil and beef and remove and set aside.
• Add garlic, ginger and chilli to the wok.
• Cook for 30 seconds.
• Add onion and capsicum and stir fry for 1 minute.
• Return the beef to the pan along with the combined sauces.
• Stir to warm through.
• Serve immediately with rice.

MA-PO TOFU (SPICY BEAN CURD WITH BEEF)

Steps:

• In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
• In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
• In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
• In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
• In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
• Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
• Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.