Fried tofu and egg braised in sauce - Guo ta dou fu 鍋塌豆腐

Guo ta dou fu 鍋塌豆腐 is from Shandong. It's fried tofu pieces coated with beaten egg then cooked in a sauce. If you like tofu this is a lovely light dish.

To prepare this,

Take 2 - 3 pcs of firm tofu, cut into 1cm thick. Marinate with pinch of salt , a dash of cooking wine and pinch of pepper.

Chop some spring onion, one small clove garlic, a small piece of ginger and a little red chilli for

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Dou fu fa (beancurd jelly) - traditional recipe 豆腐花

Dou fu fa (or just 'dou fa') = doh fu hua (or just 'doh hua') = tofu fa = doh now = beancurd jelly = soy milk curdIn Chinese this dessert is called 豆腐花 or 豆花, read as 'dou fu fa' in Cantonese and 'doh fu hua' in Mandarin, translated as tofu flower. There is another name for this dessert called 豆腦 'doh now' in Mandarin, translated as 'soy brain' because it is as soft as brain and look/texture

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Kimchi chigae/jjigae (kimchi stew)

I am currently having a Korean food craving. Since I have quite a bit of homemade kimchi and homemade tofu sitting in the fridge, it's best I do something with them. The obvious recipe is kimchi chigae or jjigae, which is a spicy soupy stew with kimchi, tofu, meat or seafood. Very easy recipe just put everything together and simmer in stock or water.For the kimchi best use old kimchi which has a

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Jia Chang Tofu (家常豆腐)

Jia Chang tofu is fried tofu braised in a spicy sauce with a little meat and maybe a simple vegetable like bamboo shoot, a common Sichuan dish. I have noticed most people described this dish as 'homestyle tofu' which is not really correct. The two words Jia Chang (家常) though is the same writing as 'homestyle' in Chinese but when talking about Sichuan Jia Chang it means this is a type of cooking

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Steamed tofu with shrimp paste flavoured pork - 鹹蝦豬肉蒸豆腐

You may know Thai or Malaysian shrimp paste (kapi or belacan). Do you know there is also a Chinese shrimp paste or 'hum ha jiong' 鹹蝦醬? It's a pinkish brown, soft and smooth paste in a jar. I use Lee Kum Kee brand. It's not cheap about £5 a jar but it's a nice treat. The paste will turn browner once opened and kept in fridge but does not affect the quality, will keep perfectly ok for a long time

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Steamed silken tofu with prawn 蝦仁滑豆腐

One of my store cupboard essential is this instant tofu pack. It is very handy when I need silken tofu quickly. Great for steaming. This tofu is very soft not suitable for frying.One of my favourite use of this tofu is steamed savoury tofu with prawn or minced beef.Once steamed the tofu texture is very smooth and silky like custard or egg tofu you find in a tube from Chinese supermarket. For

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Touhu Goreng (Malay style fried tofu salad)

Just made a batch of tofu at the weekend as per this recipe and plenty of sambla tumis so the obvious choice is to make some tauhu goreng. Simple and tasty.Ingredients:2 - 3 large blocks of Chinese tofuabout 2 tbsp of cornflourpinch of salt1 inch thick oil in a wok (about 1/2 cup)few tbsp of sambal tumishandful or shredded cucumber, don't use the soft core (about 5 - 6cm long of cucumber)

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Tofu and mince with black bean sauce

This is very similar to Mapo tofu but with a Cantonese flavour and there is no chilli bean sauce for this recipe. I think it is as nice as Mapo. Don't use black bean sauce in a jar for this recipe, it's not right.Ingredients:about 400g of chinese tofu, cut into small squares100g of minced pork*1 tbsp of fermented black beans (more if you like it a bit salty), roughly chopped1 large red chilli,

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Braised Fish with tofu

This is a common type of every day home cooking without a classic name. Nothing exotic just yummy good food.For the recipe: (serve 2 -3)Ingredients: (all ingredients are approx., use more or less to your taste)1 whole fish (like trout, sea bass or sea bream. You can also use fish fillet or fish steaks, allow for 2 - 3 servings)2 - 3 large squares of Chinese tofu* (about 300 - 400g)cooking oil1

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Mapo Tofu

Chinese called this Mapo tofu 麻婆豆腐, loosely translated in English as 'pockmarked woman tofu'. Several legends all slightly different telling the story how this dish was developed. The story I read said at the end of Ching Dynasty, in Chengdu (Sichuan) by the Wan Fu bridge, a pockmarked woman took over her husband restaurant after he died. There were few street traders who frequently ate in that

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Sweet & Sour Tofu

It’s going to be tofu, tofu and tofu this week with the pile I have made. I had sweet and sour last night. It was colourful and totally vegetarian, very nice. Here is the result and what I did. Cut 2 big pieces of tofu into big bite chunks then lightly coat with seasoned plain flour and shallow fried till light golden and crispy all sides. Take out and drain on kitchen paper, keep warm in

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How to make tofu

I have not been making tofu for years. A very dear friend just made me a wooden mould and I have to give it a go. Took me few hours but it was worth it, not 100% perfect, still have to practise to refine the texture and look but I am happy for now. I now have a large box of tofu waiting for me to cook something. Tomorrow will be tofu cooking day. Making tofu may sound complicated but if you

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