bean curd

If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it.  One or two cubes flavors a whole stir-fry dish, imparting a salty-sweet depth that's a nice change from soy sauce or oyster sauce. Cauliflower take well to its strong flavor.

Cauliflower Stir-Fried with Fermented Bean Curd Recipe

vegetable or canola oil

cauliflower,

garlic,

water or stock

salt and black pepper

Heat oil in a large wok over high heat until smoking. Add the cauliflower and stir-fry until tender-crisp, about 4 minutes. Push to the sides and add garlic to center. Stir fry until golden, about 30 seconds. Toss garlic and cauliflower together.

Add the stock or water and cover the wok with a lid or plate. Let the liquid simmer until almost evaporated, about 2 minutes.

Remove the lid and add the cubes of fermented bean curd.  Break up the bean curd with a spatula and toss the cauliflower around to coat. Season to taste with salt and pepper. Transfer to a plate and serve immediately.  

A crispy Tofu Recipe that tastes just like Chinese take out! Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 15 minutes!

Crispy Honey Sriracha Tofu

block medium firm tofu

garlic (minced)

sriracha sauce

soy sauce

honey

rice vinegar

potato starch or corn starch (for dusting)

vegetable oil (or other neutral oil)

sesame oil

sesame seeds

scallion, finely chopped (optional)

Drain the tofu from the package and place on a plate. Let sit for 15-20 to remove excess water. Alternatively, wrap the tofu in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is dryer.

Whisk garlic, sriracha, soy sauce, honey and rice vinegar in a bowl and set aside.

Dust tofu with cornstarch until all sides are coated.

Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.

Add sauce and gently coat tofu cubes. Cook for 3 minutes.

Turn the heat off and add sesame oil and sesame seeds.

Stir once more to evenly coat tofu cubes and serve topped with scallions.

I'm going to start looking like a stalker... but seriously, since every recipe I've tried from this site has been fabulous, I'm kind of going back to this site every time I need a new recipe.

I had tofu hanging around, and I'm terrible at cooking with it. It always just comes out spongy and flavorless.

I've also had a hankering for all things spicy this last week or so, and this sounded really delicious.

But holy spicy, Batman! This was one of those eat-slowly-lest-you-sweat-out-of-your-eyes kind of spicy. My husband would love it! Heck, I loved it, but I gave it four stars because I'm not sure how you would modify this if you want it to be less spicy. Half ketchup? Still, everything was spot-on for one of the most satisfying tofu dishes I've ever eaten. Draining the tofu was absolutely critical, as was giving it enough time to get golden when frying, which is something I didn't really understand until trying this. The honey also helped the sauce really congeal into something sticky that actually stayed on the tofu. That's something else I've never accomplished. I probably don't need to buy takeout tofu ever again.

Awesome! And I mean awesome! Added broccoli as another suggested, and it was delicious! Spicier the next day when re-heated too. Will definitely make this again!

delicious!! thank you so much, recipes like these make the transition to vegetarianism much easier

Made this for dinner this evening.  Any tips for getting the corn starch to stick to the tofu?  Mine was all at the bottom of pan - could not get the tofu to fry for a crisper texture.  Help!  Great flavor!

If there any leftovers I have them for breakfast the next day and the tofu tastes just as good then. I have many tofu recipes but I keep coming back to this one - it is amazing!

Thank you for sharing such a delicious recipe! I did not have any sesame oil or seeds, so I just used a bit of peanut sauce instead and I really enjoyed it.

I hated tofu until I tried this. Amazingly flavourful. And pressing the tofu really helps soak up the flavours!
Thanks for this recipe

what can i use to substitute for the rice vinegar?

LOVED this dish! I shared it in my last post because it's so good and easy to make. Can't wait to try more of your recipes!

This was amazing!! I never really liked tofu before and now I love it. I forgot to use corn starch though. I just added coconut oil to the pan with the garlic and let it get golden then added the sauce. Does the corn starch make that much of a difference?

I made my own variation of this recipe using diced tempeh and zucchini in place of tofu, brown rice syrup in place of honey, and sambal olek in place of sriracha.  It came out delicious.  This recipe is a great starting point for experimentation.

Hi. Thank you for posting this recipe. I just made it at home and have to say it turned out awsome. It looks eye catching and taste very good. It was super easy to make and didn't take long at all. Keep posting more recipes please.

I had high hopes for this one, but unfortunately I was disappointed with the final result (or at least with mine)... There wasn't much flavor other than the fact it was hot and the texture was just mushy. Maybe there was still too much moisture in the tofu for it to crisp... As for taste, I'll just mess around with the ratios. Hopefully next time it'll come out as expected. Gonna have to experiment (first time cooking with tofu!).

Yum yum yum o my tum, I tried Tofu for the first time with this recipe and its amazing, thanks for sharing, can I just add; its lame that honey is not vegan. I eat it anyways and i love bees.

This is so delicious.I wanted to try it because I love anime and now I am watching about food.And I just try to make the Japanese FOOD WEEK.And this is awesome guys.U should try it put in ONGIRI.The food is wonderful and I give 6 star rating.TNX GUYS.

OMG I loved this recipe!!! I used extra firm tofu and didn't use or potato starch and it was still super yummy! Steamed green beans and threw them in at the end- thanks for the awesome recipe.

I've made this recipe twice now in the last week...so yummy!! I'm allergic to peppers so i replaced the Sriracha with ketchup. It tastes like a sweet and sour sauce! Yum!!!! Thanks for the recipe Caroline! :)

I use to have the same problem, I'd recommend using a tofu press. I got mine from Tofu Express, it's durable, I've had it for a few years. Easy to clean and store. :-)

Made it, with some minor adjustments and came out great! The honey, vinegar and sriracha was a great combo.

Honestly...way better than I thought it would be, and I make lots of tofu!!! Healthy and everything is already in the cabinet. Big win! P.S. I doubled sauce and added broccoli. Thanks babe!

Very tasty and great to re-heat the next day. A tad on the spicy side however. Overall I would make again for sure with a little less sriracha. Thanks!

Love this recipe! I’ve made this several times, substituting Sambal for Sriracha (because I love Sambal). My husband and I can’t get enough! Good by itself or with a dish.

So I’ve been determined to find a recipe that makes tofu work, and I have finally found it! I used agave/maple syrup instead of honey and it certainly did the trick. I read many people complain about the heat of the dish and I agree that the entire amount of siracha is a lot but I took the advice of another commenter and added hoisin sauce in place of the entire amount of siracha. I also left it in slices instead of squares to make the cooking process easier. You should always be checking your sauce before incorporating it to make sure it tastes just right! Thank you sooo much for this gem of a find!

A tasty, if spicy (even for me) sauce, and delightfully crunchy tofu, but frying on high with an iron skillet was a BAD idea. Literally set off my smoke alarm; it was smoky the whole time and adding in the sauce started the alarm. Gonna try again soon with like 6 or 7 for temperature instead, because the rest turned out delightfully.

Using avocado oil versus any other would benefit you  greatly. It has a higher smoke point and will crisp the tofu perfectly without any annoying noises, !

We really enjoyed it! It’s a winner! You can adjust the amount of sriracha depending on how Spicy you want your food to be. It was delicious!!

Love this recipe I make it at least once a month! If you’re like me and you’re not patient enough with the pan frying process — cut the tofu up, shake in it a ziplock bag with a little cornstarch and the oil and throw it in the oven at 400 for a while until it’s as crispy as you want it, then combine with the sauce. Makes the cooking process so much easier! If it’s too spicy just add more honey or soy sauce to balance it out!

This has been the only recipe I've used so far making tofu because I love it so much! I even got my boyfriend hooked on it  thank you! Looking forward to attempting more dishes someday

It looks like this website copied your blog and it was rewritten by a bot. 


Not sure if you can do anything about it but I thought I should let you know because this is a great recipe but a different website is using it and your pictures :( 

https://www.nafisatube.com/2019/11/crispy-honey-sriracha-tofu-vegetarian.html

This is the crispiest tofu I've ever had! I love spicy food, but as per some of the comments, I decreased the sriracha by half and thought it was really great.  I also used maple syrup, because I had no honey.  Even though I turned down the heat before adding the sauce, the sauce burned slightly (but it still tasted amazing). I think next time I will simply toss the sauce with the tofu after removing the tofu from the pan.  I served it over brown jasmine rice along with broccoli.  Delish! Thank you! 

This recipe was amazing! This was my second time cooking tofu and it came out crispy and delicious. Easy to follow, and comes out exactly like the picture. The only thing I'd change would be to add the sauce after removing the tofu from the pan. Definitely a recipe to keep!

I love this recipe so much! This was a staple meal for me my last two years of college when I wanted to save some money on takeout. 

This was also the first ever recipe I used ever to make tofu and it did not disappoint!

Thank you for such an amazing recipe!

This is a traditional Japanese style mapo tofu recipe - but with a twist! I've added curry powder for a playful, unexpected pop of flavor to this already tasty dish. 

Mapo Curry Tofu (麻婆カレー豆腐️)

water

shaoxing wine

oyster sauce

sugar

chicken stock

potato starch

ground pork, finely chopped mushrooms

thumb size piece fresh ginger, peeled and minced

garlic cloves,

curry powder

block silken tofu (14 ounces), drained

scallions, finely chopped (optional)

Szechuan peppercorns (optional)

Mix the ingredients for the sauce in a bowl and whisk until the potato starch has dissolved.

In a wok or large deep pan over medium high heat, add sesame oil and ground pork, and cook for 4-5 minutes or until the ground pork is fully cooked.

Add ginger and garlic and season with salt and pepper. Stir and cook for 1 minute.

When the soup thickens, add the curry powder and tofu cubes. Gently stir so as not to break the tofu.

Turn the heat off, transfer the mapo tofu to a serving bowl and top with scallions and a sprinkle of Szechuan peppercorns.

Serve with short grain Japanese rice. I use Tamanishiki.

I love anything that is hearty and saucy over rice and this recipe hit the spot. The sesame oil gives it great flavor!

Just made this last night using mushrooms and it was delicious!

Crispy oven baked tofu cubes with Italian flavors.

Baked Breaded Tofu Chicken

mayonnaise (or vegan mayonnaise

Maille dijon mustard (I prefer this

panko breadcrumbs

nutritional yeast

paprika

garlic powder

dry parsley

salt

pepper

tofu

Place tofu on a plate or a in a bowl and top with a heavy object to drain the excess water. Leave for 15 minutes.

Meanwhile, mix mayonnaise and dijon mustard in a bowl and set aside.

In a separate bowl, combine breadcrumbs, nutritional yeast, paprika, garlic powder, dry parsley, salt and pepper.

Drain the tofu and pat dry with a paper towel. Slice tofu into 1/2-inch cubes.

One by one, coat the tofu cubes in the mayo/dijon sauce and then coat in the breadcrumb mixture. Lightly press to make the breadcrumbs stick.

Place tofu cubes on a cooking tray covered with non-stick foil or parchment paper.

Wonderful! This is our favorite tofu recipe! We make it most to go on top of pasta but it is perfect on its own with some sides like roasted veggies.

super simple delicious recipe that i love to make when i have some tofu lying around and dont feel like the store-bought vegan chickn!!

If you want more of a “chew” to your tofu, a chew that resembles meat, then simply freeze the tofu.  Freeze the tofu until solid, then defrost it and the texture will be forever changed.  I usually cut the tofu block into slabs, drain them on paper towels, then freeze them.  If I want the tofu to really absorb the sauce, then I’ll drain them a second time after it has thawed.

Really delicious! I added some different seasonings but overall a great recipe.

Make these ALL the time. This recipe is perfect.
The whole family devours them. We double the recipe for left overs...great for grab and go!

This recipe is amazing! So crunchy and love the Dijon taste. Even my meat eating husband loved it. I also froze my tofu (in package), then thawed it for 10 mins in microwave, then pressed it. Freezing it helps create a “meatier” texture which worked really well for this recipe! I will definitely be making this a lot! 

Stir-fries with tomatoes and eggs were a staple at home growing up. Not only were they incredibly easy to prepare but also very cheap and affordable. This Chinese Tomato and ‘Egg’ Stir-Fry is my vegan take on the classic— but instead of using eggs, I use beancurd rolls or sheets to mimic the texture and also add protein into the mix.This recipe is easy, delicious, and very tasty. The acidity from the tomatoes seasoned with soy sauce, sugar, and pepper is perfectly absorbed by the bean curd rolls creating an incredibly tasty dish, that’s perfect with rice.

Vegan Chinese Tomato and "Egg" Stir-Fry

lb ripe tomatoes ((4-5 small))

tbsp neutral cooking oil

scallion (, chopped (white and green parts separated))

tbsp Shaoxing wine

tsp white pepper

tsp sugar

3.5 oz fried bean curd rolls (or Yuba sheet (see notes))

salt (,

rice (to serve)

onions (for topping)

Slice half of the tomatoes into wedges, and the remaining into large chunks (half of a wedge). I like to do so so I can cook down the chunks first and then add the wedges later on for an extra bite of tomato.

Heat a large wok or skillet over medium heat. Once hot, stir-fry the white parts of the scallion. Add the garlic and stir-fry until aromatic, 30 seconds.

Add the tomato chunks. Cook the tomatoes down for 2-3 minutes until the pieces start to cook down and release juices.

Season the tomatoes with Shaoxing wine, soy sauce, white pepper, and sugar.

Add in the beancurd rolls. Pour the water.

Mix well and allow everything to come to a gentle simmer for the beancurd rolls to absorb the liquid and soften.

You can cut the bean curd rolls or skin with a pair of kitchen scissors to yield smaller pieces/cuts.

Season the sauce with salt, to taste.

Add in the remaining tomato wedges and cook for 3-4 more minutes until the tomatoes are tender to your liking.

Finish with a generous drizzle of sesame oil. Add some of the green onions (leave some for garnishing).

Serve hot with steamed rice. Garnish with the remaining green onions. Enjoy!

Yummy. I used kala namak in place iof regular salt to give it that eggy flavour I grew up with.

I used dried tofuskin and wasn't sure whether I was supposed to presoak them, I did and I think it was the right call, but it got a bit soggy even though I only used 60% of the water. It was tasty and very quick to cook (normally I need way more time than what you indicate), so a good workday dinner! Thanks : )

This is a homestyle braised beancurd skin with mushrooms recipe in a flavorful sauce perfect paired with a bowl of steamed rice. The beancurd rolls or skin are cooked down with a mix of shiitake, shimeji, and wood ear mushrooms with carrots, garlic, and ginger.

Braised Beancurd Skin with Mushrooms

cooking oil

garlic (peeled)

5.2 oz shimeji mushrooms (or other mushrooms)

shiitake mushrooms (or other mushrooms)

carrot

3.5 oz dried beancurd skin

tbsp vegetarian oyster sauce

tbsp sugar

tbsp Shaoxing wine (or other rice wine)

tsp dark soy sauce

water (, plus more if needed (see notes))

tbsp corn starch

tbsp room temperature water

Soak the wood ear mushrooms or black fungus in hot water for 10-15 minutes or in room temperate water overnight until rehydrated.

Slice the carrot and mushrooms.

Heat a wok or large skillet over medium high heat.

Add the oil. Once hot, add the garlic cloves and stir-fry over medium high heat until lightly golden.

Add the carrots. Sauté for 1 minute. Add the shiitake, shimeji, and rehydrated wood ear mushrooms.

Season the mushrooms. Mix well.

Add the beancurd skin. Pour the water. Mix well and leave to simmer.

Allow the beancurd and mushrooms to simmer over medium heat to come to a boil.

Meanwhile, mix the corn starch and water. Ensure the corn starch is diluted.

Once the sauce starts to boils and the beancurd is tender, lower the heat.

Pour the cornstarch slurry. Slowly mix everything until the sauce has thickened.

Taste the beancurd and mushrooms. Season with more vegetarian oyster sauce or soy sauce to taste, if needed.

Add the chopped chives. Mix well.

If needed, you can loosen the sauce with 2-3 tbsp of water (see notes).

Serve this while hot and enjoy with rice.

So delicious! I've never used beancurd skin before, but I found some frozen beancurd skin and it was super easy to cook. Love the flavors, this recipe is a keeper! Didn't have rice wine but substituted with a little bit of mirin. Thank you!

Jeeca literally never misses and this was no exception. I doubled the sauce and added tofu as well. This was unbelievable, so flavourful, so hearty. As with all Jeeca's recipes, this became an instant go-to for a delicious week night meal.

Top 7 bean curd recipes from across the web

The most viewed bean curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cauliflower Stir-Fried with Ferment...

Crispy Honey Sriracha Tofu

Mapo Curry Tofu (麻婆カレー豆腐️)

Mapo Curry Tofu (麻婆カレー豆腐️)

Baked Breaded Tofu Chicken

Vegan Chinese Tomato and "Egg" Stir...

Braised Beancurd Skin with Mushroom...

Top 7 bean curd recipes from across the web

The most viewed bean curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower Stir-Fried with Ferment...

Crispy Honey Sriracha Tofu

Mapo Curry Tofu (麻婆カレー豆腐️)

Mapo Curry Tofu (麻婆カレー豆腐️)

Baked Breaded Tofu Chicken

Vegan Chinese Tomato and "Egg" Stir...

Braised Beancurd Skin with Mushroom...

The most viewed bean curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine