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…
Recipes
Welcome to our collection of authentic Chinese tofu recipes, tested and cooked in a real kitchen in China. Whether you love crispy tofu, silky soups, spicy Sichuan flavors, or quick weeknight meals, these recipes are created for home cooks everywhere. Each dish includes step-by-step photos, helpful cooking tips, and substitutions for ingredients outside Asia. Discover how tofu can be crispy, tender, spicy, comforting — and always full of flavor.
Braised-Sauce Dougan Triangles (焖汁豆腐干): The Reduced Gloss
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): The Couch-Side Crisp
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 & Dougan (青椒炒豆干): The Pickled-Ginger Pan
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, Scalded, Gently Tossed
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…
Youxian-Style Spiced Dried Tofu (攸县香干): The Hunan Wok
Youxian-style spiced dried tofu (攸县香干): Youxian xiang-gan sliced on the bias, scalded a minute, and tossed with fermented black beans, chili, and garlic-scape – the Hu…
Frozen-Tofu Dumplings (冻豆腐馅饺子): The Inherited Filling
Frozen-tofu dumplings (冻豆腐馅饺子): naturally thawed frozen tofu fried gold, then mixed with egg white, dried shrimp, and scallion into a dumpling filling – the mother-tau…
Tofu-Skin & Pork Slices (豆皮炒肉片): Marry in the Same Pan
Tofu-skin and pork slices (豆皮炒肉片): marinated pork flash-fried, then married with soaked doupi and garlic-scape in a soy-oyster toss – the fast, glossy plate of the hom…
Vegan Yuba Braise with Snow Peas (素烧腐竹): The Soul Sauce
Vegan yuba braise with snow peas (素烧腐竹): warm-soaked yuba and shiitake simmered in a ketchup-touched soul sauce and glazed, with snow peas folded in last for the crunc…
Alkali-Soaked Tofu-Skin Stir (素炒豆腐皮): The 2-Minute Softening
Alkali-soaked tofu-skin stir (素炒豆腐皮): doupi triangles dipped in an alkaline bath two minutes until silky, then tossed with wood-ear and peppers in a soy glaze – the ve…
Home-Style Tofu-Sheet Shreds (家常豆腐丝): The Three-Pour Glaze
Home-style tofu-sheet shreds (家常豆腐丝): doupi cut in shreds and glazed in three staged cornstarch pours over a doubanjiang base, finished with garlic-scape – the silky,…
Steamed Veggie Doupi Rolls (豆皮蔬菜卷): The Flour-Bound Spiral
Steamed veggie doupi rolls (豆皮蔬菜卷): carrot, spinach, and chicken wrapped in tofu-skin sheets with a flour-and-egg binder, steamed and sliced – the bright rolls with a…