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…
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.
Napa & Yuba Clay Pot (白菜腐竹煲): The Sweet-Juice Pot of Winter
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 & Yuba (腐竹焖牛肉): Velveted, Layered, Sealed 8 Minutes
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): The Blistered-Skin Braise
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…
Chives & Suji Stir (韭菜炒素鸡): The Water Splash Trick
Chives and suji stir (韭菜炒素鸡): five-spice pressed tofu strips colored in soy and tossed with chives over high heat – with the recipe’s water splash to keep the suji fro…
Spiced Dried-Tofu & Pork Stir (香干炒肉): The Fat-Render Pan
Spiced dried-tofu and pork stir (香干炒肉): fat rendered in a cold pan, lean pork darkened with soy, then tossed with five-spice dried tofu, celery, and red pepper – the c…
Yuba & Pork Stir (腐竹炒肉): The Two-Minute Toss for a Full Bowl
Yuba and pork stir (腐竹炒肉): pork belly rendered and darkened with soy, then tossed with soaked yuba and bell peppers in two minutes – the fast, glossy plate for a full…
Cold Yuba Salad (凉拌腐竹): The One-Bowl Hot-Oil Dressing
Cold yuba salad (凉拌腐竹): boiled yuba tossed with cucumber and peanuts in a chili-garlic hot-oil dressing with soy and vinegar – the cool, cracking summer plate.
Tofu-Skin Pork Rolls (千张肉卷): Steamed, Juices Glazed Back On
Tofu-skin pork rolls (千张肉卷): seasoned pork and wood-ear rolled in qianzhang sheets and steamed 25 minutes, then glazed with the pan juices – the neat, saucy plate of a…
Cucumber & Tofu-Skin Salad (黄瓜拌豆皮): The Scallion-Oil Dressing
Cucumber and tofu-skin salad (黄瓜拌豆皮): soaked tofu skin and shaved cucumber in a scallion-oil, chili, and Sichuan-pepper dressing with vinegar and sugar – the cool, add…
Egg-Crisped Yuba Clay Pot (腐竹煎蛋煲): The Tomato Seal
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 & Shiitake Braise (腐竹烧香菇): The Soaking-Water Sauce
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…