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Tofu 101
If you’re new to tofu, start here. These guides explain everything a home cook needs to know: how to press tofu, how to make it crispy, the difference between silken and firm tofu, how to store leftovers, and the best brands to buy. These beginner-friendly tips are based on real Chinese cooking experience and tested in our own kitchen.
Homemade Chickpea Tofu (鹰嘴豆豆腐): One Bean, Two Dishes
Homemade chickpea tofu (鹰嘴豆豆腐): soaked chickpeas simmered into a firm plant tofu, with the leftover pulp griddled into patties – one bean, two dishes, zero waste.
Common Tofu Cooking Mistakes (And How to Fix Them)
Struggling with soggy or bland tofu? A Chinese chef explains the most common tofu cooking mistakes and how to fix them with simple techniques.
How to Make Tofu Crispy (Chinese Cooking Methods Explained)
Learn how to make tofu crispy using authentic Chinese cooking methods. A chef in China explains frying techniques, starch, oil, and common mistakes.
How to Press Tofu Properly (With or Without a Tofu Press)
Learn when to press tofu, when not to, and how to do it correctly. A Chinese chef explains proper tofu pressing for better texture.
Types of Tofu Explained: Silken, Soft, Firm & Extra-Firm
A clear guide to silken, soft, firm, and extra-firm tofu. Learn how each type is used in Chinese cooking from a chef in China.
What Is Tofu? A Beginner’s Guide to Tofu in Chinese Cooking
Confused by tofu? A Chinese chef explains exactly what tofu is, why it’s not bland, and how to start cooking it. Discover the ultimate beginner’s guide to texture, taste, and nutrition.