Tofu and Chinese Cabbage

Tofu and Chinese Cabbage

Just home from a trip to Kyoto, the city of tofu, I’ve been thinking more about easy home-cooking tofu recipes, and this tofu and Chinese cabbage combo is a typical one to make at home. It’s not quite a completely stir-fry recipe, so I haven’t called it as such. You will need to drop the tofu and the cabbage leaves into boiling water to remove the slightly odd taste that tofu sometimes has when you just unwrap it, and will need to wilt the cabbage a little so that you don’t need to stir vigorously once it’s in the oil pan – so as not to break the tofu apart. Continue reading “Tofu and Chinese Cabbage”

Steamed_Tofu_with_Minced_Pork_and_Mushrooms

Steamed Tofu, Minced Pork and Mushrooms

Here comes another steamed recipe for this week – tofu with minced pork and mushrooms this time. This one can be served hot or cold, so is good for spring and summer. In a similar way to the aubergine and mushroom recipes from the previous weeks, the basis of the recipe is to steam the main ingredient for 10-15 minutes and then to pour the sauce on top.

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Steamed Eggs, Tofu, Fish and Prawns – a Protein-Rich Recipe

Egg whites, tofu, white fish and prawns – it’s a protein fix! This recipe is inspired by Chinese steamed eggs, which every child with Chinese parents has probably had. I’ve made this many times, and used to make the consistency a lot smoother by increasing the number of eggs used compare to the fish and prawns, for example, but really prefer this firmer version. Also, this is a steamed recipe, and the taste is a lot lighter and more subtle compared to stir-fries and stews, so I really recommend using some Japanese ingredients such as tsuyu soup stock and mirin. Continue reading “Steamed Eggs, Tofu, Fish and Prawns – a Protein-Rich Recipe”

Tofu and Sweetcorn Soup – a Chinese Recipe

When you’re not feeling 100% or just want a light soup to start your summer meal, this tofu and sweetcorn soup is perfect – it’s so simple to make, and still nutritious. You can also stir in an egg (just beat it and stir it in right at the end, pouring while stirring so that it forms strings in the soup). There are only two main ingredients: sweetcorn and tofu. I prefer soft tofu for this, just because the texture goes down a lot easier, but firm tofu does make the soup look nicer, because you’ll get more even cubes! Continue reading “Tofu and Sweetcorn Soup – a Chinese Recipe”

Tofu and crab simmer pot (xie huang dou fu) – a simple Chinese recipe

Crab is a popular dish to include when celebrating Chinese New Year, and since it’s only 2 weeks away, we’d like to share this simple tofu and crab simmer pot recipe – it has minimal frying so is a good one to try if you don’t like the smoke from stir frying at home.

This recipe is one of the used traditionally to emulate the rarer and more expensive crab meat (another being imitated crab/sai pang xie), and can be made with duck egg yolk instead of crab meat. However, since crab is easier to buy nowadays, it’s rarely made with just eggs. Continue reading “Tofu and crab simmer pot (xie huang dou fu) – a simple Chinese recipe”

Mapo tofu (mapo doufu) recipe – spicy tofu with minced pork

Mapo tofu is one of the most well-known dishes from the Sichuan cuisine, and as with most Chinese recipes, there are many variations to the recipe. It is also extremely easy to make, and the main ingredient is soft tofu (medium can also be used if necessary, but is not ideal, but stay away from silken and firm – here’s a guide to tofu types!)

This version uses more minced pork than usual, and doesn’t have as much sauce as some of the other versions. If you decide to use less pork, then you can reduce it to 100g without affecting the flavours. You can also add a tbsp of chicken stock powder to it instead.

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