Beef and Tofu Stew

🔥 Prep

• Slice the 200g beef into thin bite-sized strips.
• Drain the 200g tofu and cut it into 2‑cm cubes.
• Peel and mince 1 tsp of fresh ginger.
• Peel and mince 2 garlic cloves.
• Measure out 2 tbsp soy sauce and 1 tbsp vegetable oil into small bowls.

🔥 Cook

• 1. Heat the 1 tbsp oil in a medium pot over medium heat until shimmering.
• 2. Add the minced ginger and garlic; sauté for 30 seconds until fragrant.
• 3. Add the beef strips; sear for 3‑4 minutes, stirring occasionally, until browned on all sides.
• 4. Pour in the 2 tbsp soy sauce and stir to coat the beef; cook for 1 minute.
• 5. Add enough water (about 1/2 cup) to just cover the meat; bring to a gentle boil over medium-high heat.
• 6. Reduce heat to low, cover, and simmer for 15 minutes to tenderize the beef.
• 7. Gently add the tofu cubes; simmer uncovered for 5‑7 minutes until the tofu is heated through and the stew thickens slightly.
• 8. Taste and adjust seasoning with a splash more soy sauce if desired; cook for an additional 30 seconds.
• 9. Remove from heat and let rest for 2 minutes before serving.

🔥 Serve

• Ladle the stew into deep bowls, garnishing with a drizzle of sesame oil or sliced green onions if desired.
• Serve hot alongside steamed jasmine rice or noodles.
• Pair with a simple cucumber salad or pickled vegetables for contrast.