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…
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.
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…
Egg & Xianggan Stir (鸡蛋炒香干): The Three-Minute Tofu Dice
Egg and xianggan stir (鸡蛋炒香干): five-spice tofu dice fried three minutes with bloomed chili and garlic, then folded with soft scrambled egg – the quick, savory plate wi…
Chives & Qianzhang Stir (韭菜炒千张): The 20-Second Toss
Chives and qianzhang stir (韭菜炒千张): blanched tofu-skin strips tossed with chives and yellow chili in twenty seconds, colored with a touch of dark soy – the one-minute d…
Scallion-Oil Dried-Tofu Shreds (葱油干豆腐丝): The Amber Pour
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…
Bean Sprouts & Xianggan (豆芽炒香干): The Half-Minute Scald
Bean sprouts and xianggan (豆芽炒香干): blanched five-spice tofu dice with rendered pork, dried chili, and crisp bean sprouts tossed with chives – the quick, bright plate o…
Edamame, Xianggan & Pork (毛豆香干炒肉): The Green Dice Pan
Edamame, xianggan and pork (毛豆香干炒肉): soft-boiled edamame tossed with diced five-spice tofu and pork mince over ginger and garlic, finished with a splash of water for t…