Chinese Beef Stew with Dry Tofu

After the big failure last night, I’ve decided Asian food is more up my alley. Tonight’s beef stew is an adaptation of something I’ve cooked before mixed with a new recipe. The taste is sweeter and really blended well with the dry tofu. Nothing’s more comforting than beef stew on a cold winter night!


1.5 lb stew beef
1 tablespoons peanut oil


3 tablespoons hoisin sauce
4 tablespoons Rice Wine
4 tablespoons soy sauce
1 tablespoon garlic minced
1/2 teaspoon black pepper
1 teaspoon five spice powder
2 teaspoons sugar
2 cups water
2 carrots
6 Dry Tofu Cubes cut diagonally


Brown the meat on all sides in a wok over a high flame in oil, Set it aside.
Add the remaining sauce ingredients. Bring them to a boil.
Add the beef to the sauce, reduce the heat to a simmer, cover the wok, and braise the beef for 2 hours. After 1 1/2 hours, add the roll-cut Carrots and tofu.
Cook for 30 minutes more, until both the beef and radish are tender.


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