The Tofu Kitchen

Recipe Index

Braised

• “Crab Roe” Tofu with Salted Egg Yolk (Xie Huang Dou Fu)

• Baby Cabbage Braised Tofu (娃娃菜炖豆腐): The Golden-Silk Braise

• Basa & Tofu Tomato Pot (龙利鱼豆腐煲): The Quick Sea Bowl

• Braised Tofu with Bok Choy (You Cai Shao Doufu)

• Braised-Sauce Dougan Triangles (焖汁豆腐干): The Reduced Gloss

• Clay-Pot Beef & Yuba (腐竹焖牛肉): Velveted, Layered, Sealed 8 Minutes

• Clay-Pot Minced Pork Tofu (砂锅肉末豆腐煲): The Layer Pot

• Crab Stick & Silken Tofu Pot (蟹柳豆腐煲): The Salted-Egg Broth

• Duck Blood & Tofu (鸭血豆腐): The Silky, Savory Braise Bowl

• Easy Braised Pan-Fried Tofu (Men Jian Doufu 焖煎豆腐)

• Egg-Crisped Yuba Clay Pot (腐竹煎蛋煲): The Tomato Seal

• Egg-Wrapped Tofu (Jidan Bao Doufu)

• Five-Spice Cumin Dried Tofu (五香孜然豆干): The Caramel Snack

• Frozen-Tofu Dumplings (冻豆腐馅饺子): The Inherited Filling

• Home-Style Braised Tofu (Hong Shao Jia Chang Dou Fu)

• Home-Style Stewed Frozen Tofu (家常炖冻豆腐): The Soy Seal

• Home-Style Tofu-Sheet Shreds (家常豆腐丝): The Three-Pour Glaze

• Homestyle Tofu with Celery (Jia Chang Dou Fu)

• Homestyle Tofu with Celery (Jia Chang Dou Fu)

• Mapo Tofu (麻婆豆腐)

• Napa & Yuba Clay Pot (白菜腐竹煲): The Sweet-Juice Pot of Winter

• Napa Cabbage & Fried Tofu (白菜油豆腐): The Saucy Glossy Braise

• Napa Cabbage & Tofu Puffs (白菜焖豆泡): The Five-Minute Sweet Braise

• Napa Cabbage Tofu Bowl (白菜豆腐): The Simple Home Stew

• Napa Stew with Frozen Tofu (白菜炖冻豆腐): The Ten-Minute Pot

• Old Tofu & Cabbage Stir-Braise (老豆腐炒白菜): The Home Braise

• Pork, Cabbage & Noodle Tofu Stew (五花肉白菜粉条炖豆腐): One-Pot

• Potato & Frozen Tofu Braise (土豆烧冻豆腐): The Bite-Sized Pot

• Red Braised Tofu (Hong Shao Dou Fu)

• Red-Braised Frozen Tofu (红烧冻豆腐): The Doubanjiang Wok

• Red-Braised Sujitang (红烧素鸡): The Blistered-Skin Braise

• Red-Braised Yuba with Egg Coat (红烧腐竹): The Doubanjiang Glow

• Sand-Pot Tofu with Minced Pork (砂锅豆腐煲): The 10-Minute Braise

• Satay Beef & Yuba Tomato Pot (牛肉腐竹番茄煲): The Sha-Cha Seal

• Scallion Braised Tofu (Cong Shao Doufu)

• Scallion-Oil Dried-Tofu Shreds (葱油干豆腐丝): The Amber Pour

• Sea Bass & Tofu Clay Pot (鲈鱼豆腐煲): The Sizzling Fish Bowl

• Shiitake & Frozen Tofu Braise (香菇冻豆腐): The Savory Squeeze

• Shrimp & Tofu Clay Pot (鲜虾豆腐煲): The Tomato-Glazed Family Bowl

• Shrimp and Tofu(Xia Ren Dou Fu)

• Shrimp, Egg-Tofu & Vermicelli Pot (虾仁豆腐粉丝煲): The Clay-Pot Pile-Up

• Silken Tofu with Minced Pork (嫩豆腐肉末): The Salty-Soak Bowl

• Silky Shrimp and Tofu (Xia Ren Dou Fu 虾仁豆腐)

• Silky Shrimp and Tofu (Xia Ren Dou Fu)

• Spicy Numbing Tofu (Mala Tofu 麻辣豆腐)

• Stuffed Tofu (酿豆腐): The Flip-First Hakka Classic Bowl

• Vegan Yuba Braise with Snow Peas (素烧腐竹): The Soul Sauce

• Vegetarian Mapo Tofu (Mapo Doufu)

• Xishi Tofu (西施豆腐): Zhuji’s Velvet Bowl of Shoot, Gizzard and Pork

• Yu Xiang Egg Tofu (Fish-Fragrant Japanese Tofu)

• Yuba & Shiitake Braise (腐竹烧香菇): The Soaking-Water Sauce

Cold Dishes

• 10-Minute Silken Tofu with Sichuan Pepper Oil (Liangban Neizhi Doufu)

• Century Egg & Silken Tofu Salad (皮蛋拌豆腐): The Chilled Starter

• Chilled Sichuan Tofu (凉拌豆腐): The Hot-Oil Cold Plate

• Chrysanthemum-Crown & Tofu Salad (茼蒿拌豆腐): The Low-Cal Cold Bowl

• Cold Frozen Tofu Salad (凉拌冻豆腐): The Cumin-Oil Bites

• Cold Tofu-Skin Salad (凉拌豆腐丝): The Spiced-Oil Shreds

• Cold Yuba Salad (凉拌腐竹): The One-Bowl Hot-Oil Dressing

• Cucumber & Tofu-Skin Salad (黄瓜拌豆皮): The Scallion-Oil Dressing

• Mala Smoked Dougan Snack (麻辣香干): The Couch-Side Crisp

• Sauce-Mixed Tofu (酱拌豆腐): Hand-Torn, Scalded, Gently Tossed

Fried

• Air Fryer Tofu with Savory Garlic Sauce (Tie Ban Dou Fu)

• Crispy Fried Tofu with Savory Garlic Sauce (Jiao Zhi Dou Fu)

• Crispy Japanese Egg Tofu (脆皮日本豆腐): The Starch Armor

• Crispy Pan-Fried Tofu with Garlic Soy Glaze (Xiang Jian Dou Fu)

• Easy Crispy Pan-Fried Tofu with Savory Glaze (Cui Pi Doufu)

• Golden Pan-Fried Tofu (Xiang Jian Dou Fu)

• Pan-Fried Tofu in Savory Tomato Sauce (Qie Zhi Doufu)

• Pan-Fried Tofu with Egg in Savory Tomato Sauce (Qie Zhi Ji Dan Dou Fu)

• Pan-Fried Tofu with Savory Glaze (Xiang Jian Doufu 香煎豆腐)

Pantry

• Chili Oil Guide: Types, Heat Levels, and How to Use It With Tofu

• Chinese Black Vinegar vs Rice Vinegar: What’s the Difference?

• Doubanjiang Explained: How to Choose, Store, and Cook With It

• Light vs. Dark Soy Sauce: The Secret to Authentic Chinese Cooking

• What’s the Difference Between Light and Dark Soy Sauce?

Recipes

• “Crab Roe” Tofu with Salted Egg Yolk (Xie Huang Dou Fu)

• 10-Minute Silken Tofu with Sichuan Pepper Oil (Liangban Neizhi Doufu)

• Air Fryer Tofu with Savory Garlic Sauce (Tie Ban Dou Fu)

• Air-Fryer Crispy Tofu (街边酥炸豆腐): The Street-Snack Dipping Bowl

• Alkali-Soaked Tofu-Skin Stir (素炒豆腐皮): The 2-Minute Softening

• Authentic Mapo Tofu (Mapo Doufu)

• Baby Cabbage Braised Tofu (娃娃菜炖豆腐): The Golden-Silk Braise

• Baked Cumin Tofu (Kao Doufu)

• Basa & Tofu Tomato Pot (龙利鱼豆腐煲): The Quick Sea Bowl

• Bean Sprouts & Xianggan (豆芽炒香干): The Half-Minute Scald

• Braised Fried Tofu with Celery (美味油豆腐): The 3-Minute Sauce Sponge

• Braised Juicy Tofu Puffs (爆汁油豆腐): The Lao Gan Ma Sponge Bowl

• Braised Tofu with Bok Choy (You Cai Shao Doufu)

• Braised-Sauce Dougan Triangles (焖汁豆腐干): The Reduced Gloss

• Century Egg & Silken Tofu Salad (皮蛋拌豆腐): The Chilled Starter

• Chilled Sichuan Tofu (凉拌豆腐): The Hot-Oil Cold Plate

• Chives & Qianzhang Stir (韭菜炒千张): The 20-Second Toss

• Chives & Suji Stir (韭菜炒素鸡): The Water Splash Trick

• Chrysanthemum-Crown & Tofu Salad (茼蒿拌豆腐): The Low-Cal Cold Bowl

• Clay-Pot Beef & Yuba (腐竹焖牛肉): Velveted, Layered, Sealed 8 Minutes

• Clay-Pot Minced Pork Tofu (砂锅肉末豆腐煲): The Layer Pot

• Cold Frozen Tofu Salad (凉拌冻豆腐): The Cumin-Oil Bites

• Cold Tofu-Skin Salad (凉拌豆腐丝): The Spiced-Oil Shreds

• Cold Yuba Salad (凉拌腐竹): The One-Bowl Hot-Oil Dressing

• Crab Stick & Silken Tofu Pot (蟹柳豆腐煲): The Salted-Egg Broth

• Creamy Tofu Soup with Clams (Nai Bai Dou Fu Tang)

• Creamy Tofu Soup with Clams (Nai Bai Doufu Tang)

• Crispy Fried Tofu with Savory Garlic Sauce (Jiao Zhi Dou Fu)

• Crispy Japanese Egg Tofu (脆皮日本豆腐): The Starch Armor

• Crispy Pan-Fried Tofu with Garlic Soy Glaze (Xiang Jian Dou Fu)

• Crispy Pan-Fried Tofu with Savory Glaze (Cui Pi Dou Fu)

• Crispy Tofu with Savory Cumin Sauce (Jiang Zhi Doufu)

• Cucumber & Tofu-Skin Salad (黄瓜拌豆皮): The Scallion-Oil Dressing

• Dry-Pot Qianye Tofu (干锅千叶豆腐): The Crisp-Slice Stir-Braise

• Duck Blood & Tofu (鸭血豆腐): The Silky, Savory Braise Bowl

• Easy Braised Pan-Fried Tofu (Men Jian Doufu 焖煎豆腐)

• Easy Crispy Pan-Fried Tofu with Savory Glaze (Cui Pi Doufu)

• Easy Spicy Numbing Tofu (Mala Doufu)

• Edamame, Xianggan & Pork (毛豆香干炒肉): The Green Dice Pan

• Egg & Xianggan Stir (鸡蛋炒香干): The Three-Minute Tofu Dice

• Egg Tofu Milk Custard (日式豆腐蒸蛋): The Steamed-Silk Bowl

• Egg-Coated Silken Tofu (香煎嫩豆腐): The Golden Glaze Pan

• Egg-Crisped Yuba Clay Pot (腐竹煎蛋煲): The Tomato Seal

• Egg-Wrapped Tofu (Dan Bao Dou Fu)

• Egg-Wrapped Tofu (Guo Ta Dou Fu)

• Egg-Wrapped Tofu (Jidan Bao Doufu)

• Five-Minute Silky Pan-Fried Tofu (五分钟豆腐): The Weeknight Shortcut

• Five-Spice Cumin Dried Tofu (五香孜然豆干): The Caramel Snack

• Frozen Tofu & Tomato Soup (番茄冻豆腐汤): The Juice-Bomb Bowl

• Frozen-Tofu Dumplings (冻豆腐馅饺子): The Inherited Filling

• Golden Pan-Fried Tofu (Xiang Jian Dou Fu)

• Golden-Egg Milky Tofu Soup (奶白鸡蛋豆腐汤): The White Pot

• Green Pepper & Dougan (青椒炒豆干): The Pickled-Ginger Pan

• Green Pepper & Dried Tofu (尖椒炒干豆腐): The Glossy Flash

• Greens & Tofu Meatball Soup (青菜豆腐肉丸汤): The 15-Minute Comfort

• Home-Style Braised Tofu (Hong Shao Jia Chang Dou Fu)

• Home-Style Stewed Frozen Tofu (家常炖冻豆腐): The Soy Seal

• Home-Style Tofu (Jia Chang Dou Fu)

• Home-Style Tofu-Sheet Shreds (家常豆腐丝): The Three-Pour Glaze

• Homemade Tofu & Silken Tofu Pudding (Douhua 豆腐脑)

• Homestyle Tofu with Celery (Jia Chang Dou Fu)

• Homestyle Tofu with Celery (Jia Chang Dou Fu)

• Korean Soft Tofu Stew (韩式嫩豆腐汤): The Itaewon-Class Red Bowl

• Luffa Braised Tofu (丝瓜烧豆腐): The Light, Green Summer Bowl

• Luffa Tofu Egg Soup (丝瓜豆腐鸡蛋汤): The 10-Minute Summer Bowl

• Mala Smoked Dougan Snack (麻辣香干): The Couch-Side Crisp

• Mapo Tofu (麻婆豆腐)

• Melt-in-Mouth Egg Tofu (入口即化豆腐): The Quick Glaze Pan

• Microwave Egg Tofu Custard (鸡蛋豆腐羹): Five Minutes to Silky

• Milky Crucian Carp Tofu Soup (Jiyu Doufu Tang 鲫鱼豆腐汤)

• Milky Crucian Carp Tofu Soup (Jiyu Doufu Tang 鲫鱼豆腐汤)

• Milky Fish-Head Tofu Soup (鱼头豆腐汤): The 25-Minute White Broth

• Napa & Yuba Clay Pot (白菜腐竹煲): The Sweet-Juice Pot of Winter

• Napa Cabbage & Fried Tofu (白菜油豆腐): The Saucy Glossy Braise

• Napa Cabbage & Tofu Puffs (白菜焖豆泡): The Five-Minute Sweet Braise

• Napa Cabbage Tofu Bowl (白菜豆腐): The Simple Home Stew

• Napa Stew with Frozen Tofu (白菜炖冻豆腐): The Ten-Minute Pot

• Old Tofu & Cabbage Stir-Braise (老豆腐炒白菜): The Home Braise

• Pan-Fried Cumin Tofu (Xiang Jian Ziran Doufu 香煎孜然豆腐)

• Pan-Fried Oyster Sauce Tofu (Hao You Dou Fu)

• Pan-Fried Tofu in Savory Tomato Sauce (Qie Zhi Doufu)

• Pan-Fried Tofu with Egg in Savory Tomato Sauce (Qie Zhi Ji Dan Dou Fu)

• Pan-Fried Tofu with Minced Pork (Rou Mo Dou Fu)

• Pan-Fried Tofu with Savory Glaze (Xiang Jian Doufu 香煎豆腐)

• Pan-Fried Tofu with Shrimp in Savory Tomato Sauce (Qie Zhi Xian Xia Dou Fu )

• Pork, Cabbage & Noodle Tofu Stew (五花肉白菜粉条炖豆腐): One-Pot

• Potato & Frozen Tofu Braise (土豆烧冻豆腐): The Bite-Sized Pot

• Qianye Tofu & Celery Stir (千页豆腐炒芹菜): The Red-Oil Toss

• Radish Tofu Meatball Soup (白萝卜豆腐圆子汤): The Ten-Minute Pot

• Red Braised Tofu (Hong Shao Dou Fu)

• Red-Braised Frozen Tofu (红烧冻豆腐): The Doubanjiang Wok

• Red-Braised Sujitang (红烧素鸡): The Blistered-Skin Braise

• Red-Braised Yuba with Egg Coat (红烧腐竹): The Doubanjiang Glow

• Sand-Pot Tofu with Minced Pork (砂锅豆腐煲): The 10-Minute Braise

• Satay Beef & Yuba Tomato Pot (牛肉腐竹番茄煲): The Sha-Cha Seal

• Sauce-Mixed Tofu (酱拌豆腐): Hand-Torn, Scalded, Gently Tossed

• Savory Tofu and Egg Stir-Fry (No-Rice Fried Rice / Wu Mi Doufu Chao Dan)

• Scallion Braised Tofu (Cong Shao Doufu)

• Scallion-Oil Dried-Tofu Shreds (葱油干豆腐丝): The Amber Pour

Soups

• Creamy Tofu Soup with Clams (Nai Bai Dou Fu Tang)

• Creamy Tofu Soup with Clams (Nai Bai Doufu Tang)

• Frozen Tofu & Tomato Soup (番茄冻豆腐汤): The Juice-Bomb Bowl

• Golden-Egg Milky Tofu Soup (奶白鸡蛋豆腐汤): The White Pot

• Greens & Tofu Meatball Soup (青菜豆腐肉丸汤): The 15-Minute Comfort

• Korean Soft Tofu Stew (韩式嫩豆腐汤): The Itaewon-Class Red Bowl

• Luffa Tofu Egg Soup (丝瓜豆腐鸡蛋汤): The 10-Minute Summer Bowl

• Milky Crucian Carp Tofu Soup (Jiyu Doufu Tang 鲫鱼豆腐汤)

• Milky Crucian Carp Tofu Soup (Jiyu Doufu Tang 鲫鱼豆腐汤)

• Milky Fish-Head Tofu Soup (鱼头豆腐汤): The 25-Minute White Broth

• Radish Tofu Meatball Soup (白萝卜豆腐圆子汤): The Ten-Minute Pot

• Seaweed Tofu Soup (紫菜豆腐汤): The Five-Minute Sea Bowl

• Steamed Tofu with Egg and Shrimp (Xiaren Doufu Zheng Shuidan)

• Three-Delicacy Tofu Soup (三鲜豆腐汤): The White Mushroom Broth

• Tofu Mushroom Soup with Egg (Doufu Mogu Tang)

• Tofu Pork Meatballs (豆腐丸子): The Silky, Gentle Dumplings

• Tomato Beef Tofu Soup (番茄牛肉豆腐汤): The Slick-Film Bowl

• Tomato Tofu Three-Fresh Soup (番茄豆腐三鲜汤): The Sweet-Sour Umami

Steamed

• Egg Tofu Milk Custard (日式豆腐蒸蛋): The Steamed-Silk Bowl

• Microwave Egg Tofu Custard (鸡蛋豆腐羹): Five Minutes to Silky

• Silky Steamed Tofu with Egg (鸡蛋抱豆腐)

• Spicy Tofu Baozi (豆腐包子): The Mala-Filled Steamed Buns

• Steamed Mapo Tofu with Eggs (Mapo Guo Qiao Doufu)

• Steamed Salted-Egg Tofu (蒸金银豆腐): The Five-Minute Umami Plate

• Steamed Tofu with Egg and Pork Gravy (Jidan Bao Doufu)

• Steamed Tofu with Egg and Shrimp (Xiaren Doufu Zheng Shuidan)

• Steamed Tofu-Stuffed Shiitake (豆腐酿香菇): The Umami Caps

• Steamed Veggie Doupi Rolls (豆皮蔬菜卷): The Flour-Bound Spiral

• Tofu Egg Cabbage Rolls (豆腐鸡蛋白菜卷): The Steamed Light Rolls

• Tofu-Skin Pork Rolls (千张肉卷): Steamed, Juices Glazed Back On

Stir-Fry

• Air-Fryer Crispy Tofu (街边酥炸豆腐): The Street-Snack Dipping Bowl

• Alkali-Soaked Tofu-Skin Stir (素炒豆腐皮): The 2-Minute Softening

• Bean Sprouts & Xianggan (豆芽炒香干): The Half-Minute Scald

• Braised Fried Tofu with Celery (美味油豆腐): The 3-Minute Sauce Sponge

• Braised Juicy Tofu Puffs (爆汁油豆腐): The Lao Gan Ma Sponge Bowl

• Chives & Qianzhang Stir (韭菜炒千张): The 20-Second Toss

• Chives & Suji Stir (韭菜炒素鸡): The Water Splash Trick

• Dry-Pot Qianye Tofu (干锅千叶豆腐): The Crisp-Slice Stir-Braise

• Edamame, Xianggan & Pork (毛豆香干炒肉): The Green Dice Pan

• Egg & Xianggan Stir (鸡蛋炒香干): The Three-Minute Tofu Dice

• Egg-Coated Silken Tofu (香煎嫩豆腐): The Golden Glaze Pan

• Egg-Wrapped Tofu (Dan Bao Dou Fu)

• Five-Minute Silky Pan-Fried Tofu (五分钟豆腐): The Weeknight Shortcut

• Green Pepper & Dougan (青椒炒豆干): The Pickled-Ginger Pan

• Green Pepper & Dried Tofu (尖椒炒干豆腐): The Glossy Flash

• Home-Style Tofu (Jia Chang Dou Fu)

• Luffa Braised Tofu (丝瓜烧豆腐): The Light, Green Summer Bowl

• Melt-in-Mouth Egg Tofu (入口即化豆腐): The Quick Glaze Pan

• Qianye Tofu & Celery Stir (千页豆腐炒芹菜): The Red-Oil Toss

• Savory Tofu and Egg Stir-Fry (No-Rice Fried Rice / Wu Mi Doufu Chao Dan)

• Shanghai Greens & Old Tofu (上海青炒豆腐): The One-Minute Glaze

• Silky Egg Tofu with Minced Pork (Rou Mo Hua Dan Dou Fu)

• Spiced Dried-Tofu & Pork Stir (香干炒肉): The Fat-Render Pan

• Stir-Fried Qianye Tofu (小炒千叶豆腐): The Red-Oil Q Plate

• Three-Fresh Braised Tofu (三鲜豆腐): The Salt-Water Trick

• Tofu Veggie Patties (豆腐饼): The Shrimp-Powder Pan Cakes

• Tofu-Skin & Pork Slices (豆皮炒肉片): Marry in the Same Pan

• Tomato-Braised Tofu & Egg (西红柿焖豆腐): The Salted-Oil Pan

• Youcai Greens & Tofu Braise (油菜烧豆腐): The Shrimp-Salt Pan

• Youxian-Style Spiced Dried Tofu (攸县香干): The Hunan Wok

• Yuba & Pork Stir (腐竹炒肉): The Two-Minute Toss for a Full Bowl

Tofu 101

• A Perfectly Reasonable Title (测试菜) For Length OK

• Common Tofu Cooking Mistakes (And How to Fix Them)

• Homemade Chickpea Tofu (鹰嘴豆豆腐): One Bean, Two Dishes

• How to Make Tofu Crispy (Chinese Cooking Methods Explained)

• How to Press Tofu Properly (With or Without a Tofu Press)

• Types of Tofu Explained: Silken, Soft, Firm & Extra-Firm

• What Is Tofu? A Beginner’s Guide to Tofu in Chinese Cooking