Ang Sarap Original

Beef Tendons, Tofu and Mushrooms

Beef Tendons, Tofu and Mushrooms is a dish of simmered beef tendons and tofu in a sauce prepared with savoury sweet sauce infused with shiitake essence and dried shrimps.

One of my favourite offal cuts are beef tendons, it’s those tough band of fibrous connective tissue that usually connects muscle to bone. This tissue is capable of withstanding a good deal of tension and force, which means it’s very tough, so patience is the key when preparing a dish at home using this as an ingredient as they take a minimum of 3 hours to make it soft. So, what does it taste like? Well, its beefy, but mild, it adds a nice depth of flavour when adding to dishes. It makes soup thicker and its texture is quite gelatinous with a mouthfeel similar to pork belly. It may look like a piece of fat but this thing is virtually fat free and mostly protein, a 100-gram serving of beef tendon contains 36.7 grams of protein, 0.5 grams of fat and 0 grams of carbohydrates. However, the protein in beef tendon is mostly collagen. This means if you eat this on a regular basis you will have healthy joints and good skin elasticity, in short it is a natural beauty product that will help you look younger.

I used this a lot on my recipes but most of them are existing recipes from different cuisines today I am making my own recipe using this as a main ingredient. I had been making recipes for quite some time now, doing a lot of freestyling but never with beef tendon. I know it’s quite an interesting ingredient to use and it’s not quite popular so thinking of a new recipe for it is quite challenging, nevertheless we successfully made it and honestly, I was quite good.

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Beef Tendons, Tofu and Mushrooms

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Freestyle


Beef Tendons, Tofu and Mushrooms is a dish of simmered beef tendons and tofu in a sauce prepared with savoury sweet sauce infused with shiitake essence and dried shrimps.


Units Scale

Meat and Vegetables

  • 1 head broccoli, cut into florets
  • 400 g soft tofu, cubed
  • 400 g tendons, sliced into sections
  • 200 g fresh button mushrooms, cut in half
  • 4 pcs shiitake, rehydrated in 1/2 cup boiling water
  • 2 tbsp dried shrimp, rehydrated in 1/2 cup boiling water
  • 2 tbsp dried red chillies
  • 3 stalks spring onions, chopped, whites and greens separated
  • 1 tbsp minced ginger
  • 4 cloves garlic, minced
  • oil


  • 2 tbsp light soy sauce
  • 2 tbsp mushroom soy sauce
  • 4 tbsp oyster sauce
  • 2 tbsp Chinese cooking wine
  • 2 tbsp cornstarch
  • 2 tsp brown sugar
  • 1 tbsp sesame oil


  1. In a pressure cooker add 2 cup of water and the beef tendons. Pressure cook for 1 1/2 hours or until tendons are soft but not mushy.
  2. Remove from pressure cooker, drain then set it aside.
  3. Drain shiitake and dried shrimps, reserve the liquid from the shiitake. Finely chop shiitakes and dried shrimps then set it aside.
  4. Cook broccoli in boiling water for a minute, drain then place in a bowl with cold water to stop it from cooking, drain it again then set it aside.
    Place wok over a stove top in high heat. Add oil then stir fry chopped shiitake and dried shrimps for 30 seconds.
  5. Add the minced ginger, garlic, white parts of spring onions and dried chillies then stir fry for 30 seconds.
  6. Add the tendons and mushrooms then stir fry for a minute.
  7. Combine all sauce ingredients, mix it with the water used for rehydrating the shiitake then pour into the wok, bring it to a boil. Bring heat to medium then simmer for 3 to 4 minutes, if the sauce gets to thick dilute it with a bit of water.
  8. Add the tofu and green sections of the spring onions, gently mix to distribute the sauce, simmer for 2 more minutes. Turn the heat off
  9. Place broccoli on a serving platter pushing it to the edges. Place cooked tofu and tendons in the middle together with its sauce then serve.

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