Browse 2 recipes collected around tofu.
◷ 47 mineasy
Golden, cornflour-coated tofu gets a thin, sticky gochujang glaze, balanced by cool sesame cucumber and plain short-grain rice. Glaze just before serving to preserve the crisp edges.
Oct 13
◷ 51 minmedium
Soft tofu and minced pork in a glossy, chilli-hot sauce with doubanjiang, fermented black beans and tingling Sichuan pepper. Gentle simmering keeps the tofu tender, while a little cornflour gives the sauce a light gloss. Serve with steamed jasmine rice.
Oct 8Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 21 minutes. Cooking takes 40 minutes. Allow 47 minutes in total. Makes 2 servings. Key ingredients: firm or extra-firm tofu, drained weight before pressing, short-grain white rice, dry weight, water for the rice, cornflour, divided into two 12.5 g portions, rapeseed or sunflower oil, divided into two 15 ml portions. Equipment: 28 cm non-stick frying pan, 1.5–2 litre saucepan with a tight-fitting lid, Two hob rings, Fine sieve, Clean kitchen cloths or kitchen paper and a modest weight for pressing tofu, Chopping board, knife and fine grater, Bowls for glaze, dressing and coating, Fish slice or silicone spatula, Rack or uncovered plate for fried tofu, Measuring jug and kitchen scales.
Kitchen tip: A 28 cm pan accommodates two batches comfortably. A smaller pan needs three batches and additional frying time; crowding makes the tofu steam.
Preparation takes 19 minutes. Cooking takes 35 minutes. Allow 51 minutes in total. Makes 4 servings. Key ingredients: soft block tofu, minced pork, rapeseed oil, fresh ginger, garlic. Equipment: 28–30 cm wok or deep sauté pan, at least 3 litres capacity, 1.5–2 litre saucepan with a tight-fitting lid, Slotted spoon and colander, Mortar and pestle or spice grinder, Small bowl for cornflour slurry, Heatproof spatula or spoon, Digital food thermometer.
Kitchen tip: Keep the tofu at a gentle simmer and nudge it with the back of a spoon. Vigorous stirring and hard boiling can break soft tofu apart.