CantoneseMedium 80 min serves 4

Tofu Skin Beef Casserole (腐竹牛腩煲)

Name: Tofu Skin Beef Casserole (腐竹牛腩煲)
Total time: 80 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: beef brisket, 4cm chunks; dried tofu skin (yuba); daikon radish, thick rounds; ginger, sliced; star anise; light soy sauce; dark soy sauce; rock sugar; cooking oil; hot water

腐竹牛腩煲 · fǔ zhú niú ruǎn bāo

家庭快手版 · Home version: Claypot style — tofu skin soaks up all the beef broth and becomes the star.

Tofu skin (yuba) is a Cantonese delicacy made from the skin that forms on simmering soy milk. When braised with beef brisket, it absorbs the rich broth and becomes a meaty, umami-rich morsel that many prefer over the beef itself.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →More tofu recipes →Comfort Food

Ingredients

beef brisket, 4cm chunks牛腩块🛒 local500 g
dried tofu skin (yuba)腐竹🏮 asian80 g
daikon radish, thick rounds白萝卜🛒 local200 g
ginger, sliced姜片🛒 local3 slices
star anise八角🏮 asian1 piece
light soy sauce生抽🏮 asian2 tbsp
dark soy sauce老抽🏮 asian1 tbsp
rock sugar冰糖🛒 local1 tbsp
cooking oil食用油🛒 local2 tbsp
hot water热水🛒 local1 L

dried tofu skin (yuba): Soak in warm water for 30 min before use.

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Instructions

1Soak dried tofu skin in warm water for 30 min until soft. Cut into 5cm lengths. Drain.
泡腐竹
🔍 Look for 30 minutes
Visual: 腐竹柔韧柔软Tofu skin pliable and soft
You know it's right when: 视觉信号已稳定状态已稳定
2Blanch brisket in cold water, skim foam, drain and rinse.
焯水
🔍 Look for
Visual: 灰色浮沫Gray foam
You know it's right when: 水变清Water runs clear
3Heat oil, fry ginger and star anise 30s. Add brisket, stir-fry 3 min.
爆香炒肉
🔍 Look for High heat
Visual: 牛肉边缘煎焦Beef edges seared
You know it's right when: 视觉信号已稳定状态已稳定
4Add soy sauces and rock sugar. Stir 2 min. Add hot water.
调味
🔍 Look for
Visual: 酱汁裹住牛肉Sauce coats beef
You know it's right when: 视觉信号已稳定状态已稳定
5Bring to boil, add daikon. Reduce to low. Cover and simmer 40 min.
炖煮
🔍 Look for Low heat 40 minutes
Visual: 汤汁呈琥珀色Broth is amber
You know it's right when: 视觉信号已稳定状态已稳定
6Add soaked tofu skin. Cover and cook 15 min more until everything is tender and flavors meld.
下腐竹
🔍 Look for Low heat 15 minutes
Visual: 腐竹膨胀吸饱汤汁Tofu skin swollen and saturated
You know it's right when: 视觉信号已稳定状态已稳定
7Transfer to a claypot or serve directly. Garnish with scallions.
出锅

Tips

· Tofu skin is a sponge — it will soak up all the flavorful broth.
· Don't soak tofu skin too long or it becomes mushy.
· Serve in a claypot to keep warm at the table.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine