Black Pepper Beef & Tofu Pot
Silky tofu, tender enoki mushrooms and juicy marinated beef braised together in a rich, glossy black pepper sauce. Deep, savoury and incredibly satisfying over steamed white rice. Ready in under 20 minutes.
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Servings: 2
Calories: 413kcal
Ingredients
For the beef marinade:
- 200 g beef slices thinly sliced
- 1 tbsp rice wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp sugar
- 1 tsp black pepper powder
- 1/2 tbsp flour
- 1 tbsp cooking oil
For the pot:
- 80 g enoki mushrooms
- 300 g tofu cut into cubes
- 3-4 garlic cloves minced
- 1 tbsp spring onion finely chopped
- 2 tbsp onion finely chopped
- Cooking oil for pan frying
For the sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 cup water
- 2 tbsp flour
- Salt to taste
- Black pepper to taste
To garnish:
- Spring onion finely chopped
- Red chilli finely chopped
- Coriander roughly chopped
Instructions
- Marinate the beef: Place 200g beef slices in a bowl. Add 1 tbsp rice wine, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1/4 tsp sugar, 1 tsp black pepper powder, 1/2 tbsp flour and 1 tbsp cooking oil. Mix thoroughly until every slice is evenly coated.
- Mix the sauce: In a bowl or measuring jug combine 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 cup water, 2 tbsp flour, salt to taste and black pepper to taste. Whisk thoroughly until the sauce is completely smooth with no lumps remaining. Taste and adjust seasoning.
- Prepare the tofu and mushrooms: Cut 300g tofu into cubes roughly 1.5-2cm thick. Trim the woody roots from 80g enoki mushrooms and separate into smaller clusters.
- Sauté the aromatics: Heat a drizzle of cooking oil in a wide deep pan or clay pot over medium heat. Add 3-4 minced garlic cloves, 1 tbsp chopped spring onion and 2 tbsp chopped onion. Sauté for 1-2 minutes, stirring frequently, until softened.
- Layer the tofu and mushrooms: Arrange the 300g tofu cubes and 80g enoki mushrooms in an even layer over the aromatics. Give the sauce one final whisk then pour it evenly over the tofu and mushrooms. Place the lid on and bring to a gentle simmer over medium heat.
- Add the beef: Place the marinated beef slices in a single even layer. Place the lid back on and braise over medium heat until the beef is just cooked through and tender. Remove from heat immediately.
- Garnish and serve: Scatter finely chopped spring onion, chopped red chilli and roughly chopped coriander generously over the top. Serve immediately with steamed white rice.
Notes
- Choosing the right tofu: Firm tofu holds its shape well during braising and is easier for beginners. Soft or silken tofu gives a more delicate melt-in-your-mouth result but requires more gentle handling. Both work well.
- Use the flour: Flour appears in both the beef marinade and the sauce intentionally. In the marinade it coats the beef and helps it retain moisture. In the sauce it thickens everything into a gorgeous glossy coating. Make sure it's fully dissolved in the sauce and fully mixed into the beef before cooking.
- Make it your own: Add sliced shiitake or oyster mushrooms alongside the enoki for extra depth. Add a spoonful of doubanjiang to the sauce for a spicy fermented kick. Drizzle sesame oil over the finished dish just before serving for extra fragrance.
- Serving suggestions: Serve over steamed white rice with the sauce spooned generously over everything. Also wonderful as a shared dish alongside steamed bok choy with oyster sauce and a simple green salad.
Nutrition
Calories: 413kcal | Carbohydrates: 24g | Protein: 42g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 57mg | Sodium: 4023mg | Potassium: 574mg | Fiber: 3g | Sugar: 4g | Vitamin A: 36IU | Vitamin C: 48mg | Calcium: 503mg | Iron: 6mg