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Tofu Pudding Beef (Dou Hua Niu Rou)
This delightful dish combines tender sliced beef with soft silken tofu to create a flavorful and satisfying meal that is perfect for families. The rich savory taste of the beef is balanced by the mild sweetness of the tofu along with the bright flavors from pickled ginger and chili peppers. It offers a wonderful mix […]
- Prep
- 5m
- Cook
- 3m
- Total
- 8m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Tofu Pudding Beef (Dou Hua Niu Rou)
| Ingredient | Amount |
|---|---|
| beef (sliced) | |
| silken tofu | |
| assorted vegetables for bottom layering | |
| pickled ginger | |
| pickled chili peppers | |
| bird's eye chili (xiaomila) | |
| chili powder | |
| garlic | |
| scallions | |
| cilantro | |
| hot pot base paste | 1 piece |
| Pixian red oil broad bean paste | 1 heaping tbsp |
| sugar | a pinch |
| fermented glutinous rice (laozao/jiuniang) | 1 tbsp |
| white pepper powder | a pinch |
| oyster sauce | 1 tsp |
- beef (sliced)
- silken tofu
- assorted vegetables for bottom layering
- pickled ginger
- pickled chili peppers
- bird's eye chili (xiaomila)
- chili powder
- garlic
- scallions
- cilantro
- hot pot base paste1 piece
- Pixian red oil broad bean paste1 heaping tbsp
- sugara pinch
- fermented glutinous rice (laozao/jiuniang)1 tbsp
- white pepper powdera pinch
- oyster sauce1 tsp
Cooking StepsHow to cook Tofu Pudding Beef (Dou Hua Niu Rou) step by step
-
Step 1Finely mince the ginger, garlic, pickled chili peppers, bird’s eye chili, and scallions. Marinate the sliced beef in advance (the marinating technique is standard — I used frozen pre-sliced beef, so I’ll skip the details).
-
Step 2Choose your preferred vegetables. Blanch them and arrange at the bottom of a serving bowl.
-
Step 3Heat oil in a wok over medium heat. Add the ginger, half the garlic, and pickled chilies. Stir-fry until fragrant.
-
Step 4Add the hot pot base paste and Pixian bean paste. Cook over low heat, stirring, until the oil turns red and fragrant.
-
Step 5Add the chili powder and stir-fry briefly until aromatic.
-
Step 6Pour in enough boiling water. Add a pinch of sugar, 1 tbsp fermented glutinous rice, oyster sauce, and a pinch of white pepper.
-
Step 7Gently slide in the silken tofu.
-
Step 8Add the pre-marinated beef slices. Cook for about 3 minutes.
-
Step 9Pour the tofu and beef into the bowl with the blanched vegetables. Top with the remaining minced garlic, scallions, and bird’s eye chili.
-
Step 10Heat a small amount of oil until smoking and pour it over the garlic, chilies, and scallions to release their aroma. Garnish with cilantro and serve.
Tofu Pudding Beef (Dou Hua Niu Rou)
This delightful dish combines tender sliced beef with soft silken tofu to create a flavorful and satisfying meal that is perfect for families. The rich savory taste of the beef is balanced by the mild sweetness of the tofu along with the bright flavors from pickled ginger and chili peppers. It offers a wonderful mix […]
Ingredients
- beef (sliced)
- silken tofu
- assorted vegetables for bottom layering
- pickled ginger
- pickled chili peppers
- bird's eye chili (xiaomila)
- chili powder
- garlic
- scallions
- cilantro
- 1 piece hot pot base paste
- 1 heaping tbsp Pixian red oil broad bean paste
- a pinch sugar
- 1 tbsp fermented glutinous rice (laozao/jiuniang)
- a pinch white pepper powder
- 1 tsp oyster sauce
Instructions
-
Finely mince the ginger, garlic, pickled chili peppers, bird’s eye chili, and scallions. Marinate the sliced beef in advance (the marinating technique is standard — I used frozen pre-sliced beef, so I’ll skip the details).
-
Choose your preferred vegetables. Blanch them and arrange at the bottom of a serving bowl.
-
Heat oil in a wok over medium heat. Add the ginger, half the garlic, and pickled chilies. Stir-fry until fragrant.
-
Add the hot pot base paste and Pixian bean paste. Cook over low heat, stirring, until the oil turns red and fragrant.
-
Add the chili powder and stir-fry briefly until aromatic.
-
Pour in enough boiling water. Add a pinch of sugar, 1 tbsp fermented glutinous rice, oyster sauce, and a pinch of white pepper.
-
Gently slide in the silken tofu.
-
Add the pre-marinated beef slices. Cook for about 3 minutes.
-
Pour the tofu and beef into the bowl with the blanched vegetables. Top with the remaining minced garlic, scallions, and bird’s eye chili.
-
Heat a small amount of oil until smoking and pour it over the garlic, chilies, and scallions to release their aroma. Garnish with cilantro and serve.
