DISH-CUSSIONS

Chinese Stir Fry with Beef, Tofu & vegetables

From the Kitchen of Ricky and Anca Qin on Atalan Trail in Indianbrook From the Kitchen of Ricky & Anca Qin on Atalan Trail in Indianbrook

by Janine Douglass

This month, Ricky Qin, whose mother, Yanyan Barrett, brought him to this country from China when he was 16 years old, offers this, what may be an exotic recipe to some, because it features tofu. Tofu, which originated in China, is made of condensed soy milk that’s processed into solid white blocks in a process similar to cheese making. Ricky and his wife, Anca, both cook, and know the soy in tofu provides an excellent source of protein, fiber, vitamins and minerals. And tofu itself is naturally gluten-free and low in calories. Traditional meat lovers will relish the pairing of beef with the tofu for flavor and nutrition.

Chinese New Year is celebrated on January 22, 2023. This is the Year of the Rabbit, according to the Chinese Lunar Calendar. Prep time: 20 minutes. Cook time: 30 minutes.

Ingredients:

• 1 pkg firm organic tofu • 1 lb sirloin beef

• 1 yellow onion • 5 stalks of celery • 2 bell peppers • 2 Tbsp soy sauce • 8 Tbsp olive oil • 1 tsp salt • 1 tsp garlic powder

Meat Marinade:

• ½ tsp salt • ½ tsp pepper • 1 tsp thyme • 1 tsp parsley flakes • 1 tsp cumin powder • 1 tsp garlic powder • 2 Tbsp water

Directions:

Cut tofu into quarter inch thick squares. Slice beef into 1/8th inch thickness. Mix salt, pepper, thyme, parsley flakes, cumin powder, garlic powder and water to create the marinade. Let the beef sit in the marinade mixture for 15 minutes. Chop celery, onion and bell peppers into small cubes or chunks.

Cooking:

Warm a frying pan with 3 Tbsp olive oil, along with a pinch of salt and pepper. Sear the tofu on medium heat until golden brown. Turn the tofu over, back and forth during the process a few times so both sides can be heated evenly. While the tofu is frying, stir fry the beef in a separate wok or pan with 2 Tbsp of olive oil on high heat. When the beef is medium done, take it out and set aside. Use the juice left over from cooking the beef and pour the chopped vegetables into that same wok/pan. Stir fry the vegetables with 3 Tbsp olive oil, 1 tsp of salt and 1 tsp of garlic powder. When the vegetables are at your desired crispiness or tenderness, add the beef and tofu back into the wok/pan and turn the heat on high to stir fry until sizzling. Add 2 Tbsp of soy sauce and mix well before serving. May be served with rice. Shrimp may be substituted for beef.

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Send us your questions at Diane@ShawneeLife.com and we’ll feature the answer in an upcoming issue!