chinese tofu recipe

Try this Chinese restaurant-style Crispy Salt and Pepper Tofu!  These are coated pieces of tofu cubes cooked to a crisp before being sautéed with an aromatic blend of salt, white pepper, Chinese five spices, garlic, onions, and some chilies for extra spice! This is perfect if you&#039;re craving take-out too and is great for sharing.

Crispy Salt and Pepper Tofu

500 g extra firm tofu

tsp sea salt

tsp pepper

tsp 5 spice powder

cornstarch (plus 1-2 tbsp more if needed)

tsp white pepper

tbsp neutral oil

onion

garlic (from 1 head garlic)

long green chiles (I used siling haba)

chilies

bell pepper

scallions (sliced)

tsp sea salt (if needed)

Drain the excess water from the tofu for 10 to 15 minutes. I like to do this by wrapping them in paper towels and placing them on a flat surface before putting a plate or flat heavy surface on top. You can also opt to use a tofu press.

Slice the tofu into 1” cubes or other shape of choice. I personally prefer to slice them into small cubes since they’re much crispier in small pieces compared to larger ones.

Tofu

Prepare the salt and spices in a small bowl. Mix well then set aside for later.

Mix for Sprinkling

Before you start coating your tofu, heat a large pan or wok over high heat with oil enough to submerge at least half of your tofu. I prefer to completely submerge them in oil to really evenly crisp the sides. If pan-frying, see the steps in the notes below.

This step is important—you’ll want to make sure your oil is VERY hot before you cook the tofu. I also prefer to coat them right before frying so the tofu doesn’t sit i the starch too long—when it does the tofu starts to release some liquid and dampen the starch, causing it to stick to one another.

Before Coating and Frying

In a large bowl, mix the cornstarch, salt, pepper, and 5 spice powder.

Coat the tofu in batches. You can add around 1/3 of the tofu cubes (depending on the size of your pan/wok) into the cornstarch mix. Roll the tofu into the starch until they’re white and well coated well.

Check the heat of the oil. If you see small bubbles, you can test it out by getting a small piece of tofu. Add it in the oil and if it immediately sizzles  very rapidly, it’s good to do! Remember, you’ll want to fry the tofu quickly to get them crisp evenly so the oil has t be very hot.

Add in the first batch of coated tofu. Make sure not to overcrowd the pieces of tofu so they can all cook well.

Leave the tofu to cook for 4 to 5 minutes, flipping halfway through as needed, until all sides are cooked through and crisp. You’ll know the cornstarch s cooked through when it dries up and gets firm and crisp. The tofu won’t turn to a golden brown—just a very pale yellow.

While the first batch of tofu cooks, you can go ahead and add in another batch of tofu cubes into the starch mixture to coat it well.

When the first batch is done cooking, remove the tofu cubes from the oil. Transfer it to a strainer or cooling rack to cool. Don’t place them on a plate with paper towels since they’ll get soggy. Do not cover them as well.

Add in the next batch of tofu cubes into the oil. Repeat the coating and frying process for the rest of the tofu—so you’ll repeat this 3 to 4 times depending on the size of your pan/wok.

Set aside the fried tofu cubes while we sauté the rest of the ingredients.

Remove the oil form the wok/pan.

Coating and Frying the Tofu (See Pan-Frying Option in Notes Below)

In the same pan/wok over high heat, add in some oil.

When hot, add in the onions and sauté for 1 minute.

Move the onions to the side of the pan/wok and then add in the garlic.

Leave the garlic to cook over medium high heat until golden brown and crisp for 3 to 4 minutes. You can add in the chiles and peppers to cook down as well.

When the garlic is golden brown, add in the scallions then mix everything together and leave to cook for 1-2 more minutes until the chiles and onions are cooked.

Over high heat, add in the first tofu cubes.

Sprinkle 1/2 of the salt and spice mix first.

Mix the tofu well, then sprinkle in the rest.

Taste the tofu and feel free to add more salt, to taste, if needed.

Serve and enjoy immediately while still hot and crisp.

Garnish with additional scallions, if desired. You’ll want to scoop up those little bits of crispy garlic, onions and chiles, and enjoy it with rice. So good!

Sautéing

These Sweet Chili Tofu Balls are so hearty with that bite from my homemade air fried tofu balls and that delicious sweet and spicy glaze. The tofu balls are air-fried before being cooked down with the sauce. Serve this with rice or noodles for a delicious meal.

Sweet Chili Tofu Balls

water (plus 1-2 tbsp more to adjust consistency)

tbsp Gochujang

tbsp tomato ketchup

tbsp sesame oil

sesame seeds

tbsp sugar

tbsp rice vinegar

tbsp oil

garlic (minced)

air fried tofu balls

green onions or scallions (for topping)

Sesame seeds (for topping)

rice

Mix the sauce ingredients together in a bowl. Feel free to adjust to your taste.

Heat a large pan over medium heat. Add the oil. Saute the garlic until aromatic and lightly brown. Add in the sauce and leave to simmer over medium until it boils and slowly thickens. Add the tofu balls. Mix the tofu balls in the sauce.If desired, you can thin out the glaze if you want it a bit runnier by adding 1-2 tbsp more water.

Leave to cook for 1-2 minutes until the meatballs are completely coated in the sauce.

Turn off the heat. Top with more green onions and sesame seeds, if desired. Serve and enjoy with rice or noodles.

https://www.youtube.com/watch?v=7CRvKeBypmw

Been really enjoying my air-fryer so here's another air-fryer recipe  ◡̈

I made a sweet chili sauce but you can have these with any other sauce of your choice. Enjoy!!

For the full detailed recipes:
TOFU BALLS 👉🏼 https://thefoodietakesflight.com/air-fried-tofu-balls/

SWEET CHILI TOFU BALLS 👉🏼 https://thefoodietakesflight.com/sweet-chili-tofu-balls

#tofu #airfried #veganrecipe

———————————————

📖 MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

KITCHEN STAPLES:
Teriyaki Sauce: https://youtu.be/7P_TEzMQcf4
EASY VEGAN KIMCHI: https://www.youtube.com/watch?v=iIgg9ReGsxQ
CHILI GARLIC SAUCE/OIL: https://www.youtube.com/watch?v=s-9wbPwjIB4

MORE TOFU RECIPES:
Tofu in Spicy Garlic Sauce 👉🏼 https://youtu.be/aZKuhuh7BxU
Baked Honey Mustard Tenders 👉🏼 https://youtu.be/jxqi37e7NFk
Tofu Katsu: https 👉🏼//youtu.be/Bzhl1mmeEx4
Stuffed Tofu 👉🏼 https://youtu.be/q1d8OwscC_0
Crispy Tofu Sisig 👉🏼 https://youtu.be/7DVNJsDoL6o
Braised Tofu 👉🏼 https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
BIBIM GUKSU 👉🏼 https://youtu.be/pQqLIewenLg
SHOYU UDON 👉🏼 https://youtu.be/E3jCPXU3px4
TANTANMEN 👉🏼 https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES 👉🏼 https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES 👉🏼 https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES👉🏼 https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES 👉🏼 https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON👉🏼 https://youtu.be/ETdImlm7MpI

These Air Fried Tofu Balls are great as finger food or with sweet chilli sauce! (vegan + gf option)

A simple homestyle braised tofu with basil. This is hearty, comforting, and packed with that extra flavour from the fresh basil. Blocks of extra firm tofu are cooked to a golden brown crisp before being simmered in a deliciously savoury sauce with basil.

Braised Tofu with Basil

19.5 oz firm or extra firm tofu

Neutral oil (for cooking)

water

tbsp corn starch

tbsp dark soy sauce (optional

soy sauce (adjust more to taste)

tbsp vegetarian oyster sauce

tbsp Shaoxing wine rice

basil leaves

green chilli (sliced (optional for heat))

garlic (chopped

Salt and pepper

Press your tofu for at least 10 minutes to drain out excess liquid. I like to wrap mine in a towel and place a heavy flat surface on top (such as a few plates or chopping board).

Slice the tofu into 2” (5-cm) cubes or other shape of choice. I like my tofu in large cubes because the tofu still has that soft spongy bite on the inside even if the outside is cooked to a crisp.

Meanwhile, mix all the sauce ingredients in a bowl until the sugar and cornstarch has dissolved.

Heat a large non-stick pan or pot over medium high heat. Add in enough oil to cover the surface. Alternatively, you can opt to bake or air-fry your tofu until golden brown and crisp.

Add the tofu in the pan then pan-fry on each side until golden brown and crisp, around 3 to 4 minutes on each side.

Transfer the tofu to a plate and set aside.

You can lessen the oil from the pan and then heat it again over medium high heat.

Add in half of the basil and cook in down in the oil for 1-2 minutes until wilted. Add in the onion/shallots and chili, if using.

Sauté for 1 minute. Add in the minced garlic and sauté for another minute. If adding other veggies into this dish, sauté the veggies until tender before adding the sauce.

Give the sauce a good mix again to make sure the starch doesn&#39;t stick to the bottom of the bowl.

Over medium heat, pour in the sauce into the pan. Lower the heat to medium. Allow the sauce to come to a boil. It’ll start to thicken from the corn starch.

Add in the cooked tofu. Lower the heat and mix well. Leave the tofu to cook in the sauce for 4 to 5 minutes for the tofu to absorb the flavours. The sauce will continue to thicken slowly as it cooks down. It’ll also start to beautifully coat the blocks of tofu.

Taste the tofu and feel free to season with salt and pepper to taste, and more soy sauce, if needed.

Turn off the heat and then serve warm with some rice for a perfectly hearty and satisfying meal. Enjoy!

https://www.youtube.com/watch?v=X2fDuZ6YjNs

Been looking for more ways to use up all the basil growing outside my kitchen so here we are   ◡̈

You  can also find the full detailed recipe here 👉🏼 www.thefoodietakesflight.com/braised-tofu-with-basil

#tofu #vegan #basil

📖 MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

MORE TOFU RECIPES:
Tofu in Spicy Garlic Sauce 👉🏼 https://youtu.be/aZKuhuh7BxU
Baked Honey Mustard Tenders 👉🏼 https://youtu.be/jxqi37e7NFk
Tofu Katsu: https 👉🏼//youtu.be/Bzhl1mmeEx4
Stuffed Tofu 👉🏼 https://youtu.be/q1d8OwscC_0
Crispy Tofu Sisig 👉🏼 https://youtu.be/7DVNJsDoL6o
Braised Tofu 👉🏼 https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
BIBIM GUKSU 👉🏼 https://youtu.be/pQqLIewenLg
SHOYU UDON 👉🏼 https://youtu.be/E3jCPXU3px4
TANTANMEN 👉🏼 https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES 👉🏼 https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES 👉🏼 https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES👉🏼 https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES 👉🏼 https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON👉🏼 https://youtu.be/ETdImlm7MpI
TAGS
tofu,vegan,vegan recipes,healthy,plant based

A really hearty & easy Braised Tofu with Basil 🌿

This cashew tofu stir-fry is inspired by my favourite Chinese take-out. Packed with roasted cashews, aromatic scallions, ginger, garlic, bell pepper, and of course the tofu, everything is cooked down in a sweet, savoury, and spicy sauce that brings everything together. You’re sure to love the different textures and want to scoop over the pieces of cashews and scallions coated in the sauce over your rice!

Cashew Tofu Stir-Fry

17.5 oz extra firm tofu

tbsp chinese black vinegar

soy sauce

tsp dark soy sauce

tsp homemade chilli oil

tbsp room temperature water

ginger

garlic (,

scallions

dried chiles (, optional for extra heat)

red bell pepper

cashews

Sesame oil (to finish (optional))

Prepare your tofu: press your tofu to drain out excess water. Slice the tofu into 1-inch slabs before slicing into squares and having these to make triangles. You can also of course slice the tofu into 1-inch (2.5 cm) cubes or any shape of your choice.

Cook the tofu: I placed my tofu on a lined air-fryer basket (I used parchment paper). Spray the tofu with a generous amount of oil. I left the tofu to air-fry for 20 minutes at 350F or until slightly golden. Don’t air-fry or bake your tofu for too long since these can easily dry out. I prefer air-frying for a more hands-off approach.

You can also pan-fry the tofu over medium heat in a pan with some oil until golden brown and crisp on all sides.

Mix the sauce: In a separate bowl, mix all the sauce ingredients together. Feel free to adjust the sauce to your desired taste.

Prepare the rest of the ingredients. For the scallions, I sliced these at an angle and separated the white and green parts. For the garlic, I simply crushed these and removed the skin. I kept these whole.

Stir-Fry: Heat a large pan or wok over medium high. Add the oil. Stir-fry the white parts of the scallion, ginger, and garlic until aromatic. Add in the bell pepper and dried chiles (if using). Leave everything to slightly brown. Mix in the cashews. You can also lightly toast the cashews if you’d like.

Add in the pan-fried/air-fried fried extra firm tofu.

Give the sauce another mix (to be sure the starch doesn’t stick to the bottom) and then pour over the tofu.

Leave to simmer at medium heat until the sauce starts to boil and thicken from the starch. Mix well and taste the tofu. Season with more soy sauce, as needed. Leave to cook for 1-2 more minutes then turn off the heat.If desired, finish with sesame oil.

Finish with the green onion, for topping. Serve and enjoy hot with some rice.

Really good! Tasted even better after it had the chance to sit.

Another great tofu stir fry! The metric ingredient list only told me to add "3 ginger" which was a bit puzzling, after cooking I had the idea of switching back to imperial and lo and behold it were thin slices. I did like twice that, but I'm a sucker for ginger anyway. Thanks for the recipe : )

Absolutely delicious! Will definitely make this again.

Crispy pieces of tofu in a spicy garlic sauce—the pieces of tofu are like sponges and absorb all the flavours of the sauce, that’s a delicate balance of salty, spicy, and a hint of sweetness.The sauce is inspired by Szechuan yuxiang 鱼香, also known as fish fragrance (but doesn’t actually contain any seafood), which is a sauce used to cook meat or vegetables in.This sauce comprised of a mixture of soy sauce, sugar, doubanjiang, chili, black vinegar or Chinkiang vinegar that’s cooked with ginger, garlic, scallions, and chili. This dish is packed with very bold flavours with a nice kick of heat.

Tofu with Spicy Garlic Sauce (Szechuan Yu Xiang-Inspired)

550 g extra firm tofu

Neutral oil

tbsp vinegar

tbsp sugar (or more, adjust to desired sweetness)

chili powder

tsp minced ginger

tsp minced garlic

scallion (sliced)

scallions (for garnish)

cilantro (for garnish)

You can see the step-by-step images on how to prepare this dish in the blog post above.

Dry the tofu. I wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press. Once dry, cut into 1-inch strips or cubes (any shape is fine!)

Meanwhile, mix all the sauce ingredients and set aside.

Heat a large pan or wok over high heat. Add enough oil to coat the surface of the pan or complete submerge the tofu. You can opt to deep-fry or pan-fry your tofu until crisp. If you’re looking to use less oil, you can opt to bake or air-fry your tofu and just spray/brush some oil to coat the tofu.

When the oil is hot, add in the tofu. The tofu should immediately sizzle when you add them in the oil.

Leave the tofu to cook over medium high until golden brown, around 4 to 5 minutes. You may beed to flip them over if you’re pan-frying them. Repeat until all the sides are golden brown and crisp.

Remove the tofu from the oil then set aside. Drain the excess oil form the pan. I have this oil container with a strainer on top that I use to store my oil. Since tofu are very neutral, I can still use this oil for another 1-2 times. Transfer your tofu to a bowl.

In the same pan/wok or a smaller sauce pan, heat 2 tbsp neutral oil over medium high heat. Once hot, sauté the ginger and garlic. Once aromatic, around 1 minute, add in the chili flakes/powder and mix into the oil. Pour in the sauce and then leave to simmer to a boil. Once it boils, add in the chopped scallions.

Turn off the heat and immediately pour the sizzling hot sauce over your tofu. Finish your tofu with more chopped scallions and chopped cilantro. Mix well and allow the tofu to soak in the sauce and the flavours.

Enjoy your tofu wit rice or noodles! I also love using the excess sauce to pour over some boiled noodles.

All your recipes are so flavorful! Since finding your blog, I've been really enjoying cooking and eating food. Thank you for blessing us with your creativity! Even with just a few staple ingredients, I can recreate almost all of them. For this one, I used doenjang and some sriracha and it was way too dank!

https://www.youtube.com/watch?v=aZKuhuh7BxU

Fried crispy pieces of tofu with a spicy garlic sauce—the tofu act as sponges and are the perfect vessels to absorb all the fragrant flavours of the sauce. The sauce is inspired by Szechuan yuxiang 鱼香, also known as fish fragrance (but doesn’t actually contain any seafood), which is a sauce used to cook meat or vegetables in. This sauce comprised of a mixture of soy sauce, sugar, doubanjiang, chili, black vinegar or Chinkiang vinegar that’s cooked with ginger, garlic, scallions, and chili. This dish is packed with very bold flavours with a nice kick of heat.

Full recipe here 👉🏼 https://thefoodietakesflight.com/tofu-in-spicy-garlic-sauce

Crispy Fried Tofu in Spicy Garlic Sauce 🧄❤️ —perfect with rice or noodles!

This Teriyaki Tofu Katsu are slabs of tofu coated in breadcrumbs and cooked until golden brown and crisp. Served over steamed short grain rice then topped off with homemade teriyaki sauce. Finished off with some togarashi or Japanese seven spice blend.

Teriyaki Tofu Katsu

lb extra firm tofu (or tokwa)

salt

all-purpose flour

cornstarch

tsp baking powder

paprika powder (optional)

japanese breadcrumbs or panko (plus more as needed)

Homemade teriyaki sauce

Sesame seeds

Scallions

Togarashi

You can watch the video below on how to make tofu katsu!

Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use a tofu press.

Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt as needed. If you end up with extra tofu, you can always enjoy it as is!

Prepare the dry batter mix. Mix everything together, before pouring the water and mixing all the ingredients until smooth. Add more water if the batter is too thick. It should be a very thick pancake batter consistency.In another plate or tray, add the breadcrumbs.

Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.

Baking and air-frying option below.

Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take them out of the oil then turn off the heat.

Let cool for 10-15 minutes to maintain the crispness then you can opt to slice them diagonally into 1-inch thick pieces.

Enjoy served over rice with teriyaki sauce, togarashi, sesame seeds, and some chopped scallions.

Baking option: Heat your oven to 350F. Place the coated tofu on a lined baking tray (I used parchment paper). Spray or brush some oil on the tofu. Bake them for 35 to 40 minutes or until lightly browned and crisp. Flip halfway through baking. Note that they won&#39;t turn as evenly golden brown compared to those that are fried but still very crisp!

Air-Frying option: Note that air-fryer settings may vary. This is using a Cuisinart air fryer/toaster oven combo.  To air-fry the tofu, set the air-fryer at 350F then cook for 10 minutes on each side until lightly brown and crisp.

Do note that when baking/air-frying the tofu will not be as &quot;juicy&quot; as those that are fried with oil.

So, so good! Made as written, with the first option teriyaki and sprinkled with togarashi it just vanished.. Everyone loved it.

Just made it and it’s even better than I expected and I LOVE your recipes.
So easy and SO delicious. I made the option 2, thickened sauce and added a splash of rice vinegar.
Served with roasted broccoli. YUM.

Fantastic recipe! It’s awesome and very delicious, I did it twice so it could feed a family of 4 and they all loved it!

It was sooooooo good, didn't make the homemade sauce cause I couldn't find all the ingredients but the texture and taste was amazing. I made algae rice with it and even a couple days later heated in the over it was still very good. Definitely will make again!
Im thinking the fried tofu would be also very good in a salad in a "chicken breast" style...🤔😋

Made this tonight with the teriyaki sauce. The sauce turned out runnier than I wanted but I think I prefer it this way rather than a thick sauce. It was great! The katsu were crispy and meaty since I froze them beforehand, and were really nice in combination with the sauce!! My meat-loving boyfriend even asked if I could keep these in rotation for dinner! Thanks for this lovely recipe :-)

This tofu was amazing! We had it with sweet chilli sauce and a stir fry. Will definitely make again!

https://www.youtube.com/watch?v=Bzhl1mmeEx4

This Tofu Katsu is so versatile and can be enjoyed in many different ways! This recipe makes around 4-6 katsu cutlets, depending on the size and thickness of your tofu. Enjoy!

Full Tofu Katsu Curry recipe here: https://thefoodietakesflight.com/tofu-katsu-curry-vegan-recipe/

🥢OTHER TOFU RECIPES:
STUFFED TOFU - https://youtu.be/q1d8OwscC_0
3 SAUCY TOFU RECIPES - https://youtu.be/AjecKJVGSrY
TOFU WRAPPED IN NORI - https://youtu.be/7DVNJsDoL6o

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#vegan #tofu #veganrecipes  #katsu #japanesefood

How to Make Crispy Vegan Tofu Katsu | Japanese-Inspired, Easy Asian Recipes

This vegan sweet and sour tofu recipe reminds me so much of of the sweet and sour pork dish I used to eat in Chinese restaurants growing up. This of course is cruelty-free and made with really simple ingredients. You can also make this with tempeh!

Top 7 chinese tofu recipe recipes from across the web

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

Top Tags

Crispy Salt and Pepper Tofu

Sweet Chili Tofu Balls

Braised Tofu with Basil

Cashew Tofu Stir-Fry

Tofu with Spicy Garlic Sauce (Szech...

Teriyaki Tofu Katsu

Vegan Sweet and Sour Tofu (or Tempe...

Top 7 chinese tofu recipe recipes from across the web

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

Top Tags

Crispy Salt and Pepper Tofu

Sweet Chili Tofu Balls

Braised Tofu with Basil

Cashew Tofu Stir-Fry

Tofu with Spicy Garlic Sauce (Szech...

Teriyaki Tofu Katsu

Vegan Sweet and Sour Tofu (or Tempe...

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