Tomato Beef & Tofu Skin Stew (Fan Qie Fu Zhu Niu Rou Bao) — Detailed Recipe

Chinese Tomato Beef & Tofu Skin Stew (Fan Qie Fu Zhu Niu Rou Bao) — Detailed Recipe

This comforting Chinese stew combines tender beef, sweet-tangy tomatoes, and soft tofu skin (fu zhu). Slow-cooked until rich and flavorful, it’s a perfect home-style dish enjoyed across many regions of China. The broth becomes naturally thick and aromatic, making it ideal to pair with rice.

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Ingredients (3–4 servings)

Main Ingredients

• 300–400 g beef brisket or beef shank

• 80 g dried tofu skin ( / fu zhu)

• 3 medium tomatoes, cut into wedges

• 1 medium onion, sliced

• 2–3 slices ginger

• 2 cloves garlic, smashed

• 1 carrot, cut into chunks (optional)

• 1 potato, cut into chunks (optional)

Seasonings

• 1 tablespoon light soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon tomato paste (optional but enhances flavor)

• 1 tablespoon cooking wine

• ½ teaspoon sugar

• ½–1 teaspoon salt (to taste)

• ½ teaspoon white pepper

• 1–2 tablespoons oil

• Water or broth as needed

• Fresh scallions for garnish

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Instructions

1. Prepare the Tofu Skin

1. Soak dried tofu skin in warm water for 30–40 minutes until soft.

2. Rinse, drain, and cut into 6–8 cm segments.

3. Set aside.

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2. Blanch the Beef

1. Cut beef into medium chunks.

2. Place into a pot with cold water.

3. Add a few slices of ginger.

4. Bring to a boil and cook for 2–3 minutes to remove impurities.

5. Rinse the beef thoroughly and drain.

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3. Sauté the Aromatics

1. Heat 1–2 tablespoons oil in a clay pot or deep pan.

2. Add onion, ginger, and garlic.

3. Stir-fry until fragrant.

4. Add tomato paste (if using) and fry until the oil turns red.

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4. Cook the Tomatoes

1. Add tomato wedges into the pot.

2. Stir-fry until the tomatoes soften and release juice.

3. This step develops a richer tomato flavor.

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5. Add the Beef and Seasonings

Add the blanched beef chunks into the pot.

Season with:

• 1 tablespoon soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon cooking wine

• ½ teaspoon sugar

• White pepper

Stir well to coat the beef with the tomato mixture.

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6. Add Water and Simmer

1. Pour in enough water (or broth) to fully cover the beef.

2. Bring to a boil.

3. Cover with a lid and simmer:

• Stovetop: 60–90 minutes

• Pressure cooker: 20–25 minutes

Cook until beef becomes tender.

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7. Add Tofu Skin

1. Add the softened tofu skin and gently mix.

2. Continue simmering for 10–15 more minutes.

The tofu skin will absorb the rich tomato broth beautifully.

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8. Adjust Seasoning

Taste and adjust:

• Add more salt if needed.

• If you prefer a slightly sweeter tomato flavor, add another small pinch of sugar.

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9. Serve

Top with chopped scallions and serve hot.

Best enjoyed with:
✔ Fresh steamed rice
✔ Noodles
✔ A side of pickled vegetables

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Tips for Best Results

• Beef brisket or shank gives the best texture after long cooking.

• Adding carrot and potato makes the stew sweeter and more nutritious.

• For a deeper color, briefly fry the tomato paste until aromatic.

• Tofu skin should be added late to avoid overcooking and breaking.