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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.