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…

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…

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…

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,…

Scallion-oil dried-tofu shreds (葱油干豆腐丝): dried tofu shreds scalded, then simmered in an amber scallion oil with soy and a cornstarch gloss – the saucy, silky plate of…

Red-braised yuba with egg coat (红烧腐竹): egg-coated yuba fried, then tossed in a doubanjiang red oil with wood-ear and chili under a sweet soy glaze – the saucy, glossy…

Napa and yuba clay pot (白菜腐竹煲): pork-rendered, chili-bloomed, and simmered with sweet napa and soaked yuba nine minutes in the clay pot – the sweet, juicy home pot of…

Clay-pot beef and yuba (腐竹焖牛肉): velveted beef and soaked yuba layered over onion and sealed in a clay pot under a soy-bean sauce for eight minutes – the tender, saucy…

Red-braised sujitang (红烧素鸡): thick slices of pressed tofu roll pan-fried until blistered, then simmered in a soy-oyster sauce with a cornstarch finish – the plump, sau…

Egg-crisped yuba clay pot (腐竹煎蛋煲): yuba coated in egg and fried gold, then simmered in a clay pot with tomato and oyster mushrooms – the silky, saucy pot that leaves n…

Yuba and shiitake braise (腐竹烧香菇): cold-soaked yuba and sliced shiitake cooked in the mushroom’s own soaking water with oyster sauce – the tender, savory bowl of a quic…