Celery and smoked xianggan stir (芹菜炒香干): celery blanched sweet and tossed with smoked dried-tofu threads in light soy with a half-spoon of dark soy – the crisp, savory…
Luhao and xianggan stir (芦蒿炒香干): reed-artemisia greens wilted in a minute over shredded five-spice tofu, salted only for the greens – the five-minute spring plate of t…
School-gate doupi sauce (豆皮卤子): garlic chili sauce, soy, and starch simmered into a glossy gravy with sesame and cumin – the five-cent cup of childhood, poured over to…
Korean spicy seafood tofu soup (韩式辣海鲜豆腐汤): clams, octopus, and crab stick simmered with silken tofu and kimchi in a gochujang broth, finished with fish sauce – the hot…
Korean tofu patties (韩式豆腐饼 / 동그랑땡): mashed tofu mixed with pork, carrot, and scallion, shaped into bites, coated in flour and egg, and pan-fried golden – the tender Ko…
Zen suji with green pepper (日式禅素鸡): pressed tofu roll halves seared in hot oil until blistered, then simmered three minutes with green pepper in soy – the pure-vegetar…
Scallion suji stir (葱炒素鸡): sliced pressed tofu roll bloomed with rolling scallion and seasoned with seafood soy, salt, and a pinch of味精 – the six-line dinner of the ho…
Satay beef and yuba tomato pot (牛肉腐竹番茄煲): sha-cha marinated beef laid over tomato and yuba in a clay pot, sealed under a spiced sauce six minutes – the fragrant, tende…
Braised-sauce dougan triangles (焖汁豆腐干): dried-tofu triangles fried gold, then simmered in a soy-vinegar glaze that reduces to a gloss – the sweet-sour, chewy plate of…
Mala smoked dougan snack (麻辣香干): smoked dried-tofu slices boiled, quick-fried to a crisp edge, and tossed in a garlic-chili-oil mala coat – the spiced snack of the mar…
Green pepper and dougan (青椒炒豆干): pressed tofu blocks tossed with green pepper over pickled ginger and chilies, salted lightly because the ginger carries it – the conge…
Sauce-mixed tofu (酱拌豆腐): hand-torn tofu scalded and cooled, then gently tossed with a yellow-bean sauce, chili oil, and fresh herbs – the cool, saucy bowl of the summe…
I’m a Chinese chef based in China and the founder of The Tofu Kitchen. With over five years of professional kitchen experience, I specialize in Chinese tofu cooking and test every recipe in a real home kitchen. My goal is to help home cooks make tofu crispy, silky, and full of flavor.
