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Chinese tofu

Called doufu in its native China, tofu was invented over two millenniums ago by a Chinese scholar and has been a very important food in Chinese cooking until today. Obtained from the milky liquid extracted from soy beans, tofu has the appearance and texture of soft cheese, but only a faint flavor of its own and somewhat tasteless. That is why it can be easily combined with other ingredients and readily absorbs the flavors of the foods with which it is cooked with.

General Tso's TofuTofu, a Chinese food product that is cheap and easy to prepare and of amazing versatility, can be used in an endless number of ways. Its bland taste makes it suitable for use in everything from main courses to desserts, and even in beverages. You can often combine it with meat, fish, and other sea-foods. Tofu can be boiled plain, with a littl e of any flavoring. It can be fried in deep oil by whole pieces so that the outer surface will become browned. Chinese often stuff seasoned ground meat inside and then red-cook or deep fry the whole thing. Tofu can even be eaten as part of an American salad. But just plain Chinese cabbage and bean curd connotes home sweet home for the Chinese.

What makes tofu even more appealing is its nutrients content. It's high in protein and low iSzechuan Mapo Tofun carbohydrate; cholesterol free and full of iron. Frequently associated with vegetarians and the health conscious, the nutritious tofu is much more digestible than beans. Chinese women have always linked tofu to beautiful complexion and smooth skin.

Tofu, usually in rectangular block, is available in bulk (the ones covered in water, is best for Chinese cooking), individually wrapped (usually vacuum sealed), as well as in dried or frozen form. Fresh tofu can be kept in the refrigerator or the freezer. The tofu will keep in the fridge for about 1 week if immersed in water that is changed every two days in a tightly sealed container.

Tofu can be safely retained on hand indefinitely by the simple expedient of freezing in your home freezer, or freezer compartment of the refrigerator. You may put one or two blocks of tofu in the freezer compartment and freeze overnight or until they become hard. When you wish to use the beancurd simply pour boiling water over and pat dry. The frozen tofu develops an unusual and interesting spongy texture which facilitate slicing into thin pieces which may be used as ingredients in soups, stews, etc.

Tofu can be found iSoft Tofun four to five different grades of firmness andFirm Tofu consistency. The type of dish one is preparing determines whether soft or firm tofu should be used. The firmer tofu keeps its shape better and easier to slice, are used for mock meats and stir-fries, while the softer tofu is ideal for desserts, soups and sauces.

Tofu is a ready to eat food and can be served hot or cold, cooked or uncooked. However, if you plan to eat it uncooked, take the precaution of first dipping it in boiling water to destroy the germs that sometimes collect on the surface.

Freezing makes tofu thicker and firmer; it also makes it absorb sauces and flavors more readily. Drain before freezing it.

Stinky tofu is a famous delicacy from Shanghai and smells like rotten egg. One have to learn to like it. It's said that stinky tofu smells like hell but tastes like heaven and I can't agree more to it.




- Peppered Tofu
- Tofu with Spicy Meat & Vegetables
- Tofu with Crab Meat
- Fried Beancurd
- Deep Fried Tofu in Sesame Sauce
- Hot Ma Po Mashed Bean Curd with Minced Beef
- Deep Fried Bean Curd with Mushrooms
- Sweet and Sour Crispy Tofu
Beancurd Slices in Spicy Dip
- Tofu with Sliced Mushrooms and Dates
- Vegetarian Mapo Beancurd
- Soybean Milk
- Pressed Beancurd Fry
- Authentic Mapo beancurd
- Bean Curd with Ground Beef and Chili Peppers
- Beancurd with Soy Sauce
- Seafood in Beancurd Skin
- Beancurd with Vegetables

Frozen Beancurd
- Tofu with Sesame Oil & Hundred year Old Egg
- Beancurd and Peanuts
- Beancurd with Beansprouts
- Bean Curd with Chili Sauce
- Bean Curd with Fish Head
- Sautéed Beancurd
- Pressed Beancurd with Meat Shreds
- Chicken Tofu On-The-Go
- Fried Tofu
- Crisp-Fried Beancurd Squares
- Tomato and Beancurd Stew
- Pressed Beancurd
- Honeycomb Beancurd
- Bean Curd w/ Sliced Pork & Chili Pepper Sauce
- Sichuan Spicy Beancurd with Minced Beef

See also : How to Drain Tofu

1) Many recipes call for tofu to be drained before cooking. This will increase its capacity to absorb other flavors. Here's how you can drain tofu...

2) Top Ten Reasons to Eat Soy

3) How to Make Pressed Beancurd



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Last Modified: 11/28/11.