Learn the difference between Chinese black vinegar and rice vinegar, how each is used with tofu, and which one to choose for your dish.
Pantry
Great tofu starts with great seasoning. In this pantry guide, we introduce common Chinese sauces and spices used in tofu dishes — from soy sauce and chili oil to fermented bean paste and Shaoxing wine. Each article includes flavor tips and substitutions for readers who can’t find Asian brands.
Doubanjiang Explained: How to Choose, Store, and Cook With It
Learn what doubanjiang is, how Chinese cooks use it with tofu, and how to choose and store this essential fermented chili bean paste.
What’s the Difference Between Light and Dark Soy Sauce?
Learn the difference between light soy sauce and dark soy sauce, including flavour, colour, texture, and how to use each one correctly in authentic Chinese cooking.
Chili Oil Guide: Types, Heat Levels, and How to Use It With Tofu
Is chili oil just about heat? Absolutely not. Discover the different types (crisp vs. oil), how to control the spice level, and why it is the ultimate flavor booster for tofu dishes.
Light vs. Dark Soy Sauce: The Secret to Authentic Chinese Cooking
Why does your stir-fry taste salty or look gray? Learn the crucial difference between Light (flavor) and Dark (color) soy sauce, and how to use them like a pro.