As spring transitions into summer, fresh tomatoes are hitting the markets.
Look for partially ripe tomatoes—those with slightly green seeds and thin, tender skins.
Their tangy-sweet juice makes them perfect for soups or braises.
When I’m unsure what to cook this season, I turn to this hearty Tomato, Beef & Dried Tofu Stew.
It’s simple, bursting with umami, and the broth is so tasty you’ll want to drink it straight!
Pair it with rice, noodles, or bread—kids especially love it.
Ingredients (Serves 4):
- 4 medium tomatoes (partially ripe, as described)
- 1 lb (450g) beef (sirloin recommended, or any tender cut without gristle)
- 1.5 oz (40g) dried bean curd sticks (腐竹, soaked in warm water until soft)
- 6 oz (170g) oyster mushrooms (or button mushrooms)
- 3 garlic cloves (minced)
- 2 scallions (chopped, white and green parts separated)
- 1 tbsp cooking oil (divided)
- 1 tsp cornstarch
- 1 tsp soy sauce (light)
- 1 tsp dark soy sauce (for color, optional)
- ½ tsp white pepper
- Salt to taste
- 1 cup water (or broth)
- Optional: 1-2 dried red chilies (for heat)
Instructions:
- Marinate the beef:
Slice beef thinly against the grain. Toss with white pepper, light soy sauce, dark soy sauce (if using), and cornstarch. Massage until sticky.
2.Sear the beef:
Heat ½ tbsp oil in a skillet over high heat. Stir-fry beef for 1-2 minutes until just browned. Remove from heat.
3.Sauté aromatics:
In a clay pot or heavy-bottomed saucepan, heat remaining ½ tbsp oil. Add white parts of scallions, garlic, and chilies (if using). Fry until fragrant.
4.Cook mushrooms:
Add blanched mushrooms (parboil for 2 minutes if using oyster mushrooms) and a splash of light soy sauce. Stir-fry 1 minute.
5.Simmer tomatoes:
Toss in tomatoes (quartered) and a pinch of salt. The salt will draw out their juice. Crush tomatoes lightly with a spoon.
6.Add liquid:
Pour in water/broth and bring to a boil. Taste and adjust salt. For deeper flavor, add a pinch of MSG or sugar (optional).
7.Combine ingredients:
Add softened dried tofu sticks and seared beef. Cover and simmer gently for 2-3 minutes until tofu is tender.
8.Finish:
Sprinkle with scallion greens. Serve hot!
Why This Works:
- Tender beef: Cornstarch locks in moisture; high-heat searing prevents overcooking.
- Tomato magic: Early addition of salt breaks down tomatoes for a rich broth.
- Texture contrast: Silky tofu, crisp mushrooms, and juicy beef in every bite.
Customize It:
- Protein swap: Use chicken, pork, or tofu.
- Veggies: Add carrots, zucchini, or bell peppers.
- Spice level: Adjust chili or add a splash of Sriracha.
Pro Tips:
- For dried tofu sticks: Soak in warm water 20-30 minutes until pliable. Drain well before cooking.
- Tomato tip: If tomatoes are too firm, simmer 5 minutes longer to soften.
- Leftovers: The flavor deepens overnight—reheat with a splash of water.
Enjoy this vibrant, one-pot meal that captures the essence of spring produce! 🍅🍲
