10 Authentic chinese tofu recipes

The raw material of the recipe I want to share today is tofu. Tofu is one of the most common soy products. Tofu can be divided into north and south tofu. Most of the tofu in the editor’s place is south, which is gypsum tofu, softer than the north. The tofu is very tender. The tofu here is only 60 cents. It is sold by cutting it with a length of 7cm and a height of 2cm. Do you think the price is affordable?

This is a series that every family can afford, with good taste and a very affordable price. Today, I will share ten tofu recipes, which are so tempting as soon as they come out of the pot~ In short! Tofu, the little prince of calcium supplements in the vegetarian world, its nutritional value comparable to that of fish meat, and has the reputation of vegetable meat, high protein, high calcium, low heat, low fat, soft texture, easy to digest and absorb, suitable for all ages.

01 Braised tofu

Ingredients required:
tofu, one egg, one garlic sprout, three garlic, one dried shallot, two millet peppers, 1 gram sugar, 1 tbsp soy sauce, 2 tbsp oil consumption, A little white pepper, the right amount of water, and oil.

Step 1.
Prepare the ingredients:
Cut the spicy millet into rings.
Mince the garlic.
Mince the dried shallots.
Dice the garlic sprouts.

Step 2. Prepare bowl juice: 1 tablespoon of soy sauce, two tablespoons of oyster sauce, 1 gram of white sugar, a little white pepper, and five tablespoons of water, mix well, and set aside.

Step 3. Cut the tofu diagonally, cut it into slices, change it into triangles, and then cut it into slices. The soft tofu is too soft. Cut into triangles and turn it over.

Step 4. Take a flat plate, beat the eggs into it, add the tofu and dip it in the egg mixture. After putting the tofu in, shake the plate so that the egg mixture can even dip into the tofu.

Step 5. Heat the wok and add oil. Add the tofu and fry over low heat, don’t rush to flip. Wait patiently until golden brown before flipping.

Step 6. Fry both sides until golden brown and set aside.

Step 7. Leave the base oil in the wok, add minced garlic, dried shallots, millet rings, and stir-fry on low heat until fragrant.

Step 8. Pour in the tofu and push it gently so that it is covered with the aroma of the topping.

Step 9. Pour the sauce into the bowl and push gently to coat the tofu evenly with the sauce. Cover the pot and cook on low heat for 8 minutes.

Step 10. After the soup is thickened, sprinkle in the garlic sprouts, stir lightly for two times, and serve.

02 Mushroom and Tofu Casserole

Ingredients required: 200 grams of pork belly, two pieces of tofu, eggs, three fresh mushrooms, one small cabbage, 15 fungus, garlic sprout, three spicy millet, soy sauce, oil, chicken essence, salt, and half a spoon of sesame oil.

Step 1. Pour a little oil into the pan, knock the eggs into a flat-bottomed non-stick pan, puncture the yolks with chopsticks, fry both sides until browned, and then fry the pork belly and tofu.

Step 2. Cut the eggs into wide strips, slice the mushrooms, soak the fungus in advance, and tear the baby cabbage into large pieces.

Step 3. Put the pork belly and mushrooms in the bottom of the casserole.

Step 4. Add eggs, fungus, tofu, and seasonings: soy sauce, oyster sauce, chicken essence, salt, and sugar.

Step 5. Pour half a pot of boiling water. Halfway through, the dish is good. After simmering for 8 minutes, add the baby cabbage and continue to simmer for 7 minutes.

Step 6. Sprinkle spicy millet, garlic sprouts, and sesame oil before serving.

03 Pan-fried cumin tofu

Ingredients required: 1 piece of tofu, six cloves of garlic, one egg, one spoon of white sesame seeds, chili powder, cumin powder, light soy sauce, vinegar, sugar, salt, hot oil, chopped green onion.

Step 1. Cut the tofu into small pieces with a thickness of 1cm and marinate in salt water for half an hour so that the tofu has a firmer taste and is resistant to frying.

Step 2. Adjust the sauce: add chili powder, white sesame, and minced garlic to the bowl. Add hot oil and saute until fragrant, then add soy sauce, vinegar, sugar, salt, and cumin powder and mix well.

Step 3. Remove the water from the brine, prepare a little starch, and coat the tofu with a layer of starch.

Step 4. Put another layer in egg wash.

Step 5. Then heat the oil, put it into the pan, and fry it on low heat.

Step 6. Fry until golden brown on both sides. Pour out excess oil.

Step 7. Pour in the sauce so that each piece of tofu is coated with the sauce.

Step 8. Serve with chopped green onion.

04 Minced Pork Tofu Steamed Egg Custard

Required materials: 150 grams of minced meat, two eggs, one piece of soft tofu, one spoon of light soy sauce, salt, cooking wine, one spoon of oil consumption, half a spoon of dark soy sauce, one teaspoon of sugar.

Step 1. Cut the soft tofu into small pieces, prepare a bowl and place the pieces into the bottom.

Step 2. Add an appropriate amount of salt to the eggs, beat them up, then add the same amount of water and mix well.

Step 3. Filter into the tofu. The purpose of filtering is to remove air bubbles so that the surface will be smooth after steaming.

Step 4. Cover the surface with a layer of plastic wrap and poke a few holes with a toothpick.

Step 5. Steam in a pot of boiling water for about 20 minutes.

Step 6. Add enough minced ginger to the meat to remove the fishy smell.

Step 7. Heat an appropriate amount of base oil in a pot, and stir fry the minced meat until it turns white.

Step 8. Add one spoon of cooking wine, half a spoon of dark soy sauce, one spoon of oyster sauce, one spoon of light soy sauce, one teaspoon of white sugar, and half a teaspoon of thirteen incense, and stir fry evenly.

Step 9. Take the custard out of the pot and spread the minced meat on the custard.

Step 10. Drizzle in sesame oil and sprinkle with chopped green onion.

05 Spicy Tofu

Ingredients required: 1 box of internal fat tofu, 30 grams of minced pork, a little minced ginger, onion, and garlic, 20 grams of bean paste, 10 grams of soy sauce, 5 grams of sugar, 10 grams of cooking wine, 1 gram of monosodium glutamate, 10 grams of salt, Appropriate amount of starch water.

Step 1. Cut the internal fat tofu into 2 cm square pieces. Cut the pieces evenly, and do not break them.

Step 2. Add water to the pot, add 10 grams of salt, pour in the tofu cubes, boil and remove the tofu cubes for later use.

Step 3. Add a little oil to the pan, add minced green onion and ginger to fry until fragrant, add minced meat and fry until crispy.

Step 4. Add bean paste and fry red oil. Add soy sauce, sugar, cooking wine, and water.

Step 5. After boiling, thicken with starch water.

Step 6. Finally, add tofu cubes, simmer for 3 minutes, add MSG and cook. Be careful not to break it!

06 Braised tofu

Ingredients required: 3 pieces of tofu, half an onion, four cloves of garlic, two spicy millet, two shallots, two tablespoons of bean paste, one tablespoon of cornstarch, oil, salt, white pepper A little, a little sugar, two tablespoons of beer, a little chicken essence, a little sesame oil.

Step 1. Cut the tofu into square pieces of any size.

Step 2. Boil water in a pot. When the water boils, put the tofu in and cook for a while. Remove and cool in cold water.

Step 3. Onion, garlic, millet pepper, shallot, chopped and set aside.

Step 4. Add water to cornstarch and mix well.

Step 5. Put oil in the pot, add garlic and millet peppers and saute until fragrant. Add onions and fry until fragrant.

Step 6. Add bean paste, white pepper powder, sugar, and light soy sauce.

Step 7. Drain the tofu and pour it into the pot.

Step 8. Gently push with the back of the spatula to mix well. You can also shake the pan directly. Don’t fry the beans, as they will break!

Step 9. Add two tablespoons of beer, cover the pot, and simmer. Add water without beer!

Step 10. Pour the cornstarch water into the pot, push the back of the spatula lightly, and let the tofu mix evenly until the gravy is dried.

Step 11. Taste the saltiness, add salt, and chicken essence, sprinkle chopped green onion, and drizzle sesame oil to serve.

07 Tempeh roasted tofu

Required materials: 400 grams of tofu, 100 grams of pork belly, 2 grams of green garlic, two spicy millets, one tablespoon of tempeh chili sauce, rice wine, soy sauce, sugar, and cooking oil.

Step 1. Preparation: cut the tofu into thick slices; wash the green garlic and cut it into oblique slices; wash the spicy millet and cut it into small pieces; cut the pork belly into thin slices (it will be easier to cut if it is frozen).

Step 2. Heat oil in a pan, add tofu piece by piece, and fry until golden brown on the surface. Carefully turn over and fry the other side until golden brown, then set aside for later use

Step 3. Leave the base oil in the pot, add the pork belly slices, stir-fry until the color changes, and stir-fry the oil in the pork belly. Push the pork belly to the side, and use the oil of the pork belly to sauté the white part of the green garlic, the millet pepper, and the tempeh chili sauce until fragrant

Step 4. Put in the fried tofu, cook in cooking wine, add fresh soy sauce, white sugar, and a little water to boil, cover and simmer for about 5 minutes to let the tofu taste delicious.

Step 5. Finally, add the green garlic leaves and stir-fry evenly to serve.

08 Preserved egg mixed with tofu

Ingredients required: 6 preserved eggs, one box of tofu with internal fat, a little onion, vinegar, minced garlic, sesame, soy sauce, oil consumption, a little sugar, a little salt, a little crushed peanuts, green pepper 2, 5 dried red peppers.

Step 1. Take out the preserved eggs that have been in the refrigerator for 2 hours, peel them, cut them with a knife and place them on a plate (you can also cut them with a wire, which is very clean and will not stick).

Step 2. For soft tofu, also known as internal fat tofu, cut the box on all sides, take out the tofu and cut it into cubes in the palm of your hand, and put it on a plate.

Step 3. Start to prepare the all-purpose salad dressing. Put minced garlic, dried red peppers, chopped chili peppers, sesame seeds, and chopped peanuts into a bowl. Heat the oil until it smokes slightly, pour it in, and wait for the oil in the bowl to cool down. Cool, add a small amount of sugar, salt, an appropriate amount of soy sauce, oyster sauce, vinegar, and chopped green onion, and mix well (I also put chili noodles, you can add some if you are not afraid of spicy).

Step 4. Pour the salad sauce evenly into the preserved egg tofu, and the delicious preserved egg tofu is ready!

09 Stewed Tofu in Tomato Sauce

Required materials: 3 tomatoes, two tablespoons of tomato sauce, tofu, red pepper, onion, ginger, garlic, salt, chicken essence, dark soy sauce, and an appropriate amount of pepper.

Step 1. Cut tofu into cubes, diced tomatoes, minced red pepper, and shred onion, ginger, and garlic for later use.

Step 2. Heat the oil in the bottom of the pot, add the peppercorns and fry until cooked

Step 3. Add onion, ginger, and garlic to fry until fragrant. Add chili sauce, diced tomatoes, and tomato sauce, and stir-fry evenly.

Step 4. Add salt, chicken essence, dark soy sauce, and water to boil,

Step 5. Pour the tofu cubes, cover, and simmer over medium heat for 10 to 15 minutes.

Step 6. Stir fry for 5 minutes, simmer on low heat for 10 minutes, turn off the heat, and put it on a plate, sprinkle with chopped green onion. A plate of delicious tomato-stewed tofu is ready.

10 Fish-flavored tofu

Required materials: 1 large piece of soft tofu, minced meat, bean paste, garlic, two pickled peppers, spring onions, cooking wine, light soy sauce, dark soy sauce, sugar, vinegar, and salt.

Step 1. Rinse the soft tofu with water and cut it into small pieces. Add one tablespoon of cooking wine to the ground pork and one tablespoon of soy sauce, mix well and marinate for 15 minutes. Chop the garlic, chop the pickled pepper, and chop the green onion.

Step 2. Mix 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, one tablespoon of vinegar, 1/2 tablespoon of sugar, one tablespoon of starch, and an appropriate amount of water to form a fish-flavored sauce.

Step 3. Heat the oil in a pan, add minced garlic and chopped pickled peppers and fry until fragrant. Add half a spoon of Pixian bean paste and stir-fry red oil. Stir in the minced meat completely.

Step 4. Pour in the tofu cubes, spread with a spatula, add a small bowl of water and bring to a boil.

Step 5. Pour in the fish sauce, stir well and sprinkle with chopped green onion.


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