cantonese home cooking

Fragrant deep-fried tofu that'll disappear from the table before you know it!

Salt & Pepper Tofu (椒鹽豆腐)

oz firm tofu

green onion

oz mini bell pepper

garlic

water

salt

cornstarch

oz oil

tbsp oil

tbsp garlic salt

0.25 tsp white pepper

Cut ingredients

First, cut to separate the green and the white parts of the green onions. You're only using the firmer, more pungent whites for this dish. Dice the green onion whites.

Cut tofu

Drain and rinse the firm tofu. Cut the tofu into cubes.

Boil tofu

Boil hot water in a pot with the heat on high. Add salt and stir to dissolve. When water is boiling, add the tofu cubes. Use chopsticks to shift the tofu around so they’re all fully submerged.

Dry & coat tofu

Line a plate with a paper towel or a clean kitchen towel. Transfer the tofu cubes onto the lined plate in an even layer. Lay another towel on top and gently press to remove excess moisture.

Fry tofu

Add oil to a large pot and set the heat on high.

Stir-fry everything

Heat a wok on high. Add oil (take this from the deep-frying oil). Before the oil gets too hot (before it starts to shimmer or smoke), add the dried chili and stir immediately. Fry for just 8 seconds to extract the flavor, and then remove them.

Plate & serve

Turn off the heat and plate. Make sure to scoop up all the little bits of vegetables; they're delicious. Enjoy!

The gentlest, most soothing, all-protein dish you've ever made!

Steamed Stuffed Tofu (蒸釀豆腐)

tofu

oz shrimp

fish

tsp oil

tsp sugar

0.5 tsp white pepper

tbsp fish sauce

oyster sauce

Create filling

Marinate filling

Add salt, sugar, white pepper, cornstarch, and water to a bowl. Mix it up and pour it over the shrimp and fish paste. 

Remove the tofu from its packaging and pour out the water.

Top tofu

Take your filling out of the fridge. Gently scoop about 1 tbsp of filling onto each tofu square. Press down gently to shape the filling.

Create sauce

In a bowl, mix together fish sauce, oyster sauce, sugar, water, and cornstarch.

Steam tofu

Set the steamer rack in the wok and add water. To save time, use already hot or boiling water. 

Cook sauce

Pour the steaming water out, or use a new, clean wok. Set the heat to high and pour the sauce in. Add a dash of oil and stir the sauce as it cooks. Turn the heat down to medium as it begins to boil.

The bold umami flavor of this classic Cantonese homestyle seafood dish will blow you away!

Clams with Black Bean Sauce (豉汁炒蜆)

lb clams

ginger

wholes chili pepper

layers red onion

oz red bell pepper

tbsp cooking oil

tsp cooking oil

tsp light soy sauce

tsp dark soy sauce

black bean sauce

tsp sesame oil

Soak clams

Place the clams into a bowl of cold water. Let them soak.

Prepare sauce & slurry

Prepare the sauce by combining light soy sauce, dark soy sauce, oyster sauce, water, white pepper, and sugar.

Parboil clams

Stir-fry aromatics

Heat the wok on high heat. Make sure it’s dry, and add oil.

Add clams & stir-fry everything

Turn the heat to medium-high. Add the clams back in and stir-fry everything together for 25-30 seconds.

Learn how to make Lemon Chicken from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience

Dad's Lemon Chicken: A Chinese Chef's Secrets (Video)!

oz chicken breast

lemon

sesame seed

oz corn oil

tsp all-purpose flour

tsp baking powder

tsp corn oil

lemon juice

tbsp sugar

Prepare lemon garnish

Prepare a lemon for garnish by cutting it into 8 wedges.

Prepare chicken

Cut the chicken breast into 4 large pieces for easy handling. Halve the thicker sections horizontally so they’re not as thick. Then cut each piece of chicken into thin strips.

Cut lemons in half and squeeze the juice out of both.

Create batter

In a separate bowl, combine flour, cornstarch, salt, and baking powder. 

Coat & fry chicken

Add oil to the wok and turn the heat to high. While the oil is heating up, add the marinated chicken to the frying batter and mix thoroughly so every piece is coated.

Cook sauce, mix, & serve

Prepare a cornstarch slurry by combining cornstarch with water. Mix well.

Top 4 cantonese home cooking recipes from across the web

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

Top Tags

Salt & Pepper Tofu (椒鹽豆腐)

Steamed Stuffed Tofu (蒸釀豆腐)

Clams with Black Bean Sauce (豉汁炒蜆)

Dad's Lemon Chicken: A Chinese Chef...

Top 4 cantonese home cooking recipes from across the web

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

Top Tags

Salt & Pepper Tofu (椒鹽豆腐)

Steamed Stuffed Tofu (蒸釀豆腐)

Clams with Black Bean Sauce (豉汁炒蜆)

Dad's Lemon Chicken: A Chinese Chef...

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