Tofu, Quail Eggs and Beef

Dive into a delicious fusion of textures and flavours. 🍽️ #SavoryDelights. Savory stir-fry with crispy tofu, tender beef, and quail eggs in a flavourful sauce.

Some of the best culinary creations happen when you venture into the kitchen without a set recipe, guided only by your pantry’s offerings and your culinary instincts. That’s exactly how this delightful dish came to life – a fusion of flavours and textures that I simply couldn’t resist sharing.

I have a soft spot for the enchanting combination of crispy tofu with its silky interior, delicate quail eggs with their creamy centres, and a sauce that weaves its magic, embracing every ingredient in its rich embrace. Whenever I dine out and spot this pairing on a menu, you can bet it’s going to be on my plate. In fact, I’ve experimented with this duo before, crafting recipes that celebrated their harmonious marriage, albeit with different sauces and accompanying veggies. Last time, it was a light gravy sauce, complemented by mushrooms and Asian greens. This time, we’re going for a darker, soy-based sauce that’s undeniably moreish and utterly delicious.

Get ready for more tantalizing recipes featuring this dynamic duo – I’ve got ideas swirling in my mind, like Balinese Tofu & Quail Eggs, Spicy Sweet Soy Eggplant, Tofu Quail Egg Stir-fry, Opor Tahu Telur Puyuh, Tahu Fantasi, Quail Egg Soup, and the list goes on.

What about you? Do you share my love for these delightful combinations?

Now, let’s dive into the star of today’s show: Tofu, Quail Eggs, and Beef. It’s a mouthwatering concoction that begins with a hearty stir-fry of beef, peppers, young corn, and mushrooms, all bathed in a savory soy-based sauce infused with the aroma of garlic and ginger. Then comes the pièce de résistance – deep-fried tofu and tender quail eggs, crowned with a generous sprinkle of chopped spring onions. It’s a symphony of flavours, and the best part? It’s surprisingly easy to make.

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Tofu, Quail Eggs and Beef

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 23 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Freestyle


Savory stir-fry with crispy tofu, tender beef, and quail eggs in a flavourful sauce.



Units Scale



  • 300 g firm tofu, cubed
  • 1215 quail eggs, hard-boiled and peeled
  • 1 red capsicum, sliced
  • 1 cup young corn, sliced
  • 200 g mushrooms, sliced
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tbsp water
  • 1 tsp sugar
  • oil
  • salt
  • freshly ground black pepper
  • spring onions, chopped to garnish


  1. In a bowl combine cornstarch, baking soda, Chinese cooking wine and soy sauce, mix well.
  2. Add the beef and using your hand mix it well to distribute the sauce evenly, let it marinate for 15 minutes.
  3. Deep fry tofu in a 180C preheated oil in wok until golden brown and crispy. Set it aside.
  4. Mix dark soy sauce, oyster sauce, light soy sauce, water, and sugar in a bowl.
  5. Heat oil in a wok using the highest setting, one wok starts to smoke add the marinated beef, cook while continuously stirring for 2 minutes, then set it aside.
  6. In the same wok add oil if needed then sauté garlic and ginger for 30 seconds.
  7. Add red capsicum, young corn, and mushrooms. Stir-fry until slightly tender.
  8. Pour sauce, stir-fry for 2-3 minutes.
  9. Add quail eggs and the beef, stir-fry for 2 more minutes.
  10. Taste and add salt and pepper if needed.
  11. Garnish with chopped spring onions then serve.


4 Responses

  1. Eha Carr says:

    Oh yes please – tho’ quail eggs are not always easy to get here in the country ! Love that you have velveted the beef . . , and could eat tofu a few times every week . . .

  2. Chef mimi says:

    I have no idea how to get quail eggs! I should probably look into it. Great recipe.

  3. suituapui says:

    Looks good. My girl loves quail eggs.

  4. A gorgeous dish — and I love anything that has quail eggs. They are so creamy! Thanks for this recipe.

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