Gold and silverMung bean cake

Ingredients: 150 grams of tofu,Oil tofu100 grams,Shiitake mushrooms(Canned,20 pieces, green onions 2 stalks, water 100 milliliters, seasoning powder (powdered form) 15 grams,Soy sauce15 grams, sugar 4 grams,Aged oil of green onion4 grams, a small amount of starch mixed into a slurry.

Preparation: Cut tofu and oil tofu into 2 cm square pieces. Boil water in a pot, add seasoning powder, tofu, shiitake mushrooms, soy sauce, sugar, etc., cook together for about 10 minutes, thicken with the slurry of starch, pour into a bowl, then pour aged green onion oil around it, and sprinkle green onions on top.

2,WalnutsMandarinTofu balls

Ingredients: 250 grams of tofu,Egg2 pieces,Flour50 grams, vegetable oil 500 milliliters,Broth500 milliliters, salt, starch,Black pepper,Monosodium glutamate,

Walnuts each in appropriate quantities.Preparation: Squeeze tofu with a spoon and mix it with eggs, add salt, starch, flour, black pepper, monosodium glutamate, stir until well combined, make 20 balls by pinching the mixture into small portions, place a walnut in the center of each ball, heat vegetable oil to high,deep fry

until five to six maturity levels then remove and it's done.

3,Peach-shaped tofuSouth China tofu150 grams, leanporkflesh 100 grams, eggs 2 pieces, starch, salt water, cooking wine, black pepper, monosodium glutamate, green onions,gingereach in appropriate quantities,hamshreds, rehydratedwinter mushroomsshreds in small amounts, redgrape wine

100 milliliters, chicken broth 500 milliliters.Preparation: Boil tofu until it's cooked, then mash into a paste. Mix meat paste, egg juice, starch, salt water, cooking wine, black pepper, monosodium glutamate and stir well until thickened, add green onions, ginger, rehydrate, mix thoroughly, add a little sesame oil to stir, using 10 soup spoons for each, coat lightly with oil, put tofu paste in, sprinkle with ham shreds and winter mushroom shreds, steam until fully cooked, remove spoon, place prepared tofu balls on a plate.Chicken broth boils, pour redgrape winein,when it reaches boiling point again, pour over peach-shaped tofu and serve.4,Snow

tofu soupIngredients: 200 grams of tofu,

Bitter greens100 grams,Fine saltand green onion, monosodium glutamate in appropriate amounts, vegetable oil 50 milliliters.Preparation: Boil tofu for a short while then cut it into 1 cm square pieces. Wash bitter greens and cut them into small pieces. Add vegetables to heated pot with oil, cook until fragrant, add an appropriate amount of water, when the water boils, add tofu and simmer for about 15 minutes, add fine salt, monosodium glutamate, then serve.

5,Mala tofu

Ingredients: A pair of tofu, 50 grams of meat paste, 100 grams of vegetable oil,Doubanjiang

chili bean paste35 grams, monosodium glutamate 3.5 grams,Bone broth10 milliliters, red oil 15 milliliters,Sichuan pepperpowder 0.5 gram, 30 grams of wet starch, green onions 2 pieces, ginger 10 grams, garlic cloves 2.Preparation: Cut tofu into 1 cm square pieces and place in a container, pour 1000 milliliters of boiling water to soak for about 10 minutes, then drain. Wash green onions, ginger, garlic finely chopped. Heat pot on high fire, add vegetable oil 50 milliliters, stir-fry meat paste until color changes, then add finely chopped onion, ginger, and garlic, stir-fry until fragrant, add chili bean paste, stir-fry to produce red oil.Add tofu pieces to the pan, pour in bone broth, monosodium glutamate, bring to a boil, thicken with wet starch, drizzle 50 milliliters of vegetable oil over it, move the pot by turning it gently, pour with soup spoon and lightly push several times, then sprinkle Sichuan pepper powder, transfer into deep serving bowl for serving.

Features: Golden red color, spicy and numbing flavor, fresh and delicious taste.Key points: Boiling water should be hot when cooking tofu pieces, after thickening with starch it needs to be drizzled with vegetable oil so that it won't leak out of the dish.6,One-style tofu soup

Ingredients:

Soft tofu

(250 grams), green leafy vegetables (a little),

Chicken meat(60 grams), monosodium glutamate (a little), eggs 3 pieces, fine salt (a little), rehydrated bamboo fungus 40 grams, white pepper (a little), chicken broth 1 bowl.Preparation:Firstly, mash tofu into a paste and strain through a fine sieve;Chicken meat is pounded with a knife to form chicken paste, add some water to dissolve it, remove chicken tendon and mix into tofu;Remove egg whites,whipthem.Secondly, mix all the ingredients evenly, season with salt, monosodium glutamate, white pepper, pour into a bowl spread flat (coat the bottom of the bowl with oil first to prevent adhesion), top with colored meat and vegetable materials (choose according to personal preference) for decoration. Steam for 7 minutes before serving.

Thirdly, add bamboo fungus and green leafy vegetables to boiling chicken broth, then pour steamed tofu in it.

7,Thai fried tofuIngredients: A piece of tofu, stir-fried peanuts 80 grams, oil 600 milliliters.Egg whitesBeat them.

2 Put the above ingredients together, add salt, monosodium glutamate, and pepper powder. Pour into a greased bowl to spread evenly (grease the bowl first to prevent the tofu from sticking). Top with colorful meat or vegetable ingredients for patterns such as flowers, trees, or other designs before steaming for seven minutes just before serving.

3 In hot chicken broth, add bamboo fungus and green vegetables. Pour the steamed tofu into it.

7 Thai-style Fried Tofu

Ingredients: 1 block of fried tofu, 80 grams of peanuts, 600 grams of oil.Peanuts80 grams, 600 grams of oil.Sour and Sweet Sauce: 14 cups water, 1 tablespoon sugar, 2 teaspoons lemon juice,Red pepper1 teaspoon.

Method:

1. For the sour and sweet sauce: bring water to a boil, add sugar, then simmer on low heat until it thickens; add lemon juice and red pepper granules, then remove from heat.

2. Fry crushed peanuts using a knife until finely crushed.

3. Press salt evenly onto tofu, drain excess moisture, cut into strips, and fry in hot oil over high heat until golden brown, then remove and drain of excess oil.

4. Place fried tofu on a plate, sprinkle with peanuts, and serve with or dip in the sour and sweet sauce.

Tip: Lemon juice can be substituted forlimejuice if preferred. Toast peanuts gently over low heat until fragrant, then remove outer skin to make crispy roasted peanuts.

8. Pocket Tofu

Ingredients: 750 grams tofu,winter bamboo shoots50 grams,Chinese cabbage50 grams, 10 grams of edible alkali, 500 grams of cooked vegetable oil, 500 grams of meat broth, 500 grams of milk soup, 2 grams of black pepper powder, 10 grams of cooking wine, 3 grams of salt, 1 gram of monosodium glutamate.

Method: Cut tofu into strips that are 6 cm long and 2 cm wide for a total of 30 pieces.Slice winter bamboo shoots into oblong pieces.Wash Chinese cabbage.Heat two woks over separate burners; one with boiling water plus edible alkali to maintain gentle boil, the other with heated vegetable oil to about 70% hot (approximately 175°C).Gradually add tofu strips into the hot oil and fry until golden brown. Remove from heat, dip in alkaline water for about 4 minutes, then rinse under cold water to remove alkali. Repeat this process once more.Boil tofu again briefly and then simmer it twice with meat broth.Pour milk soup into a pot and bring to a boil. Add winter bamboo shoots, black pepper powder, cooking wine, and salt; once the mixture is boiling, add tofu strips and Chinese cabbage, then season with monosodium glutamate before serving in a soup bowl.

9. Snowflake Tofu

Ingredients: 200 grams soft tofu,water chestnuts15 grams,mushrooms25 grams,pine nuts5 grams,sesame seeds5 grams, 15 grams of cooked ham, 50 grams of steamed chicken breast meat, 5 grams of shrimp.200 grams of chicken clear soup, 20 grams of cooking wine, 10 grams of salt.2 grams of monosodium glutamate, 15 grams of starch, 75 grams of pig oil.Method: Remove tofu skin and slice into thin pieces, then cut into small cubes and place in a bowl. Blanch with hot water to remove yellowish smell. Cut water chestnuts and other ingredients into fine shreds. Marinate shrimp with seasonings.Heat wok over high heat and add chicken clear soup, add all shredded ingredients, pour tofu and stir-fry until boiling. Add salt, cooking wine, monosodium glutamate, and thicken with starch. Pour in pig oil to finish and serve in a bowl.Then quickly add shrimp in hot oil until white, then sprinkle over tofu cubes.

Features: Looks like snowflakes, fragrant and unique flavor, rich nutrition, considered a delicacy among tofu dishes.10.Coating

Milk Tofu

Ingredients: cut milk tofu into small pieces, sugar (for caramelizing), flour, egg white (for coating).Method:1. When frying milk tofu in the pan, it is essential to coat the raw material with a batter of beaten egg whites and flour.

2. Once the oil reaches about 70% hot (approximately 175°C), add the coated milk tofu pieces and fry until golden brown then remove from heat.

3. Make caramel sauce; this is the most important step to ensure you can make long, lasting strands of sugar syrup.

Heat wok with clean oil over medium heat, add

granulated sugar

, stir frequently until it turns light yellow and foams increase.Remove from heat once foam decreases and color darkens; when you scoop up the syrup, it should form a string.Quickly add fried milk tofu pieces to coat with caramel sauce.Note: The ratio of sugar to raw material by volume is 1/3.Pay attention: When making caramel for coating, ensure the ingredients are hot; if not, the syrup will cool and cannot be used for pulling threads. Use two woks to keep main ingredient temperature high for better sugar-coating results.Trick for milk tofu: Do not use high heat when caramelizing, as it can cause carbonization of the syrup leading to bitter taste in the finished dish. A hint: Adding a littlehoney%zK/#

enhances flavor even more.11.Home-style Tofu

Ingredients:northern tofu4 pieces, lean pork 150 grams,chili bean paste

50 grams,green onions

100 grams, soy sauce 50 grams, cooking wine 25 grams, monosodium glutamate 5 grams, starch 25 grams, broth 150 grams.Method:Cut northern tofu into pieces that are 4 inches square and 3/4 inch thick. Slice green onions.Heat wok over high heat and add oil, once hot, fry the tofu until both sides are golden brown, then remove and drain of excess oil. Add lean pork slices and cook to doneness, then add chili bean paste, soy sauce, broth, cooking wine, and tofu, simmer on low heat for flavor absorption, add monosodium glutamate, thicken with starch, and finally add green onions before serving.12. Mirror Box TofuIngredients: 350 grams small box tofu,lean pork

150 grams, shrimp 50 grams, winter bamboo shoots 25 grams, water-soaked mushroom 15 grams.

cooking wine 25 grams, green onion 15 grams, ginger 10 grams, salt 7.5 grams, soy sauce 15 grams, sugar 5 grams,

tomato ketchup

10 grams, pork broth 100 grams, starch 15 grams, cooked pig oil 15 grams, sesame oil 15 grams, vegetable oil 450 grams (net consumption 75 grams).

Preparation: Finely chop lean pork and mix with cooking wine, green onion and ginger juice to form a paste.Cut tofu into long rectangular pieces that are 5 cm by 3 cm thick. Fry in hot oil until tofu forms a soft shell and turns golden brown; remove and drain. After cooling, scoop out the soft center of each piece and stuff with pork mixture, then place a shrimp on top.Heat wok over high heat, add vegetable oil and sauté green onion pieces. Add mushrooms and winter bamboo shoots for flavoring, arrange tofu in the pan meat-side down, pour cooking wine, soy sauce, sugar, tomato ketchup, and pork broth; simmer with a cover for 6 minutes on low heat, then intensify to high heat and add monosodium glutamate before thickening the sauce and adding cooked pig oil and sesame oil. Arrange shrimp facing upwards.Features: Orange-red appearance, smooth tofu texture, tender meat filling, perfect combination of ingredients suitable for all ages.13. Three Delicacies TofuHotpotIngredients: soft tofu 1250 grams,

black fish500 grams, dried shiitake mushrooms 25 grams, pork head meat 250 grams, winter bamboo shoots 150 grams, Chinese cabbage heart 250 grams.Seasonings: cooking wine 25 grams, salt 10 grams, monosodium glutamate 5 grams, minced green onion and ginger 30 grams, pig oil 50 grams, broth 500 grams.Method:

Using a knife, cut soft tofu into 3 cm square pieces. Place in plastic container with water at -18°C for rapid freezing; freeze for 5 hours to form frozen tofu.

Remove from freezer and let it thaw naturally before use.Hot pot

Ingredients: 1250 grams of tender tofu,500 grams of black fish, 25 grams of sea prawns, 250 grams of heart pork head, water-soaked50 grams of shiitake mushrooms, 150 grams of winter bamboo shoots, 250 grams of kailan.Seasoning ingredients selected: 25 grams of yellow wine, 10 grams of refined salt, 5 grams of monosodium glutamate (MSG), 30 grams of chopped scallions and ginger, 50 grams of lard, 1250 grams of meat broth.Preparation method:1 Cut the tender tofu into cubes measuring 3 cm each with a knife, place them in a porcelain bowl, add a small amount of water, put them in a freezer at -18 degrees Celsius for rapid freezing. After 5 hours, they will become frozen tofu.

Remove and let it thaw naturally before use.

Cut the tender tofu into 3 cm square pieces with a knife.Place them in a enamel basin, add a little water, and put it in the freezer at -18 degrees for 5 hours to make the frozen tofu.

2 The heart of the tower vegetables are washed and drained of water;Winter bamboo shoots have their fuzz removed and are cut into thin slices 3 cm long and 1.5 cm wide;Shiitake mushrooms are trimmed at the roots and cleaned;Dried shrimp are rinsed, placed in a bowl, added with 5 grams of yellow wine and 25 grams of water, steamed for 30 minutes before being set aside.

The black carp is stripped of its scales, gutted, and cleaned thoroughly. The headis removed along with the backbone,and the fish meat is cut into strips about 3 cm long and 1.5 cm wide, then placed in a dish.Boil water in a pot, add tofu cubes, simmer until boiling, drain the water using a colander.

Heat up a wok with oil, stir-fry the diced pork meat in it, add yellow wine, then add chicken stock and stewed meat pieces. Cook until tender, remove from heat, slice the cooked meat into pieces about 4.5 cm long and 1.5 cm wide, place them on a dish.Place black carp head and backbone in the original broth, bring to a boil for 15 minutes, strain out the fish residue, set aside, then add shiitake mushrooms, meat slices, dried shrimp, fish slices, tofu cubes, bamboo shoots. Boil until it comes to a boil again, remove floating foam, season with salt, monosodium glutamate, and yellow wine, pour into the hot pot for serving, finally add heart of tower vegetables.The finished dish: Tofu is fresh and fragrant, meat is rich but not greasy.

Finished characteristics

14. Pearl Tofu

Ingredients: 500 grams of gypsum tofu, 10 grams of shrimp floss, 25 grams of fresh peas, 25 grams of wood ear mushrooms, 50 grams of ham, 25 grams of dried shiitake mushrooms, 100 grams of vegetables, 25 grams of chicken fat, 100 grams of pig oil, egg whites from 3 eggs.Pepper 0.5 gram, salt 5 grams, starch 30 grams, monosodium glutamate 1 gram, milk soup 300 grams.Preparation: First, stir and sieve the tofu to remove impurities, discard the filtrate, then pour the tofu into a bowl.Egg whites are beaten in a separate bowl until foamy. Salt 3 grams, starch 15 grams, monosodium glutamate 0.5 gram mixed with egg foam, tofu slurry is well blended and then mixed with more pig oil for another 75 grams to form the tofu batter.

Ham, shrimp floss, wood ear mushrooms are cut into pea-sized pieces. Fresh peas and vegetables are washed clean and briefly blanched in boiling water.One-third of each ingredient is added to the tofu batter, mixed well.Cover a steamer with a damp cloth, form 4 evenly round balls from the tofu batter on it, then arrange pea floss, ham slices, shrimp floss, wood ear mushrooms pieces on top of these balls.Steam for 10 minutes until cooked.Heat pork oil in a pan to about 60% hot, stir-fry vegetables and spread them on a plate.Place steamed tofu on the prepared dish.In another pot, add milk soup, pepper 0.5 gram, salt 5 grams, monosodium glutamate 1 gram, thicken with water starch to medium consistency before pouring over the tofu just before serving and adding chicken fat.This dish is quite good!Delicious in color, delicate, fresh and fragrant, mild and refreshing taste.

Ha ha.Everyone can try making it at home.15.Tofu Brain

Ingredients: yellow beans, water, glucose acid lactone (can be found in chemical stores or flavoring shops), similar to coarse salt.Molecular formula: C6H10O6.

Method:If you have a soy milk machine, it's not difficult at all.The concentration of the soy milk is: 1 part yellow beans to 15 parts water (can't be any thinner).Boil the soy milk, let it cool down. Dissolve lactone in a little water and pour into the cooled soy milk, stir well.My ratio was 700 ml of soy milk and 1 teaspoon of lactone.Heat the soy milk using steam or by placing it over a heat source until the temperature reaches about 80℃ and maintain for 15 minutes to set.

The remaining procedure is making the sauce.

Water-soaked yellow flower cabbage, wood ear mushrooms, chicken essence, one egg.Sauté eight corner peppercorns in a wok until fragrant, add sautéed vegetables and seasonings. Bring to a boil, thicken with starch, sprinkle beaten egg over the surface before removing from heat.Place tofu brain in a large bowl, pour sauce on top. Serve with tofu brain and flavored sauces such as fermented bean curd and peanut sauce.

According to store personnel, white vinegar can be used instead of lactone for setting the tofu. I haven't tried it yet.

16. Broth Tofu

Ingredients: tofu cubes, dried shiitake mushrooms, eggplant, persimmon peppers, white radish paste 20 grams, flour 100 grams.Method: Soak the shiitake mushrooms in warm water.

Cut the long eggplants into cross-hatch slices from the tail end. Cut persimmon peppers in half horizontally.

Mix the shiitake, tofu, and eggplant with flour and fry in hot oil for 3 minutes before removing.

Arrange them in a bowl, pour the seasoning and white radish paste on top to serve.Features: Tofu is mild and suitable, quite Japanese-style vegetarian cuisine.17. Green Pepper Stir-fried TofuIngredients: 1 box of clear jelly tofu, 50 grams of green pepper, 50 grams of carrot.，Seasonings: 50 grams of peanut oil, 10 grams of chili bean paste, 5 grams of sweet soy sauce, soy sauce, sugar, MSG, scallion, garlic, ginger.Preparation: Rinse the tofu and cut it into small square pieces;

Blanch the green peppers and carrots in boiling water, then drain them to dry.Heat a wok with oil, stir-fry scallions, garlic, and ginger until fragrant. Add tofu, stir-fry until the moisture is nearly gone, add chili bean paste, sweet soy sauce, soy sauce, sugar, green peppers, carrots, continue stir-frying until well-seasoned.When the sauce is reduced to a thin layer, sprinkle MSG over it before serving.This method typically uses ingredients with strong vegetable flavors such as green bell peppers and scallions for stir-fried tofu dishes. The vegetables are usually cut into strips or thin slices rather than too fine strips, thick slices, or overly thin slices to maintain the freshness of the dish.

Stir-fried tofu does not generally have a batter, but can be thinned with water starch when serving. However, some like green pepper stir-fried tofu do not require any coating and are directly stir-fried using chili bean paste and sweet soy sauce without thickening.Characteristics of such dishes include a light sauce or no sauce at all, rich in flavor.For reference!

Additionally, I was told by someone from the chemical materials store,that vinegarcan be used as an alternative to calcium sulfate to curdle the tofu.I haven't tried it myself.

16. Boiled Tofu Dish

Ingredients: tofu pieces,dried shiitake mushrooms,long eggplant,mangochilies,white radish paste 20 grams, 100 grams of flour.Preparation: 1. Soak the dried shiitake mushrooms in hot water,cut the long eggplant from the tail end into crosshatch slices, and halve the mango chilies.2. Coat the tofu pieces, shiitake mushrooms, and eggplants with flour, then fry them for 3 minutes in hot oil until golden brown, then remove them.

3. Place the fried ingredients into a bowl and pour on the seasonings and white radish paste to make the dish.Characteristics: The taste is simple yet delicious, reminiscent of Japanese vegetable dishes.17. Stir-fried Tofu with Green Peppers

Ingredients: 1 box of clear tofu, green peppers 50 grams,

carrots

50 grams.Seasonings: 50 grams of peanut oil, 10 grams of doubanjiang (fermented broad bean and chili paste), 5 grams of sweet soy sauce, sugar, monosodium glutamate, green onion flower, garlic slices, ginger shreds as needed.Preparation: 1. Clean the tofu and cut it into small square pieces;

blanch the green peppers and carrots in boiling water for a moment, then drain them and set aside.2. Heat a pan on the stove, add oil and sauté the green onion flower, garlic slices, and ginger shreds until fragrant,then add the tofu pieces, stir-fry until most of the moisture is gone, then add doubanjiang, sweet soy sauce, sugar, green peppers, and carrots, continue to stir-fry until well seasoned,

when the sauce has reduced, sprinkle monosodium glutamate and serve.This stir-fried tofu typically uses vegetables like green peppers or green onions with strong aromatic and crisp textures as ingredients.The ingredients are generally cut into strips or thin slices, not too fine or thick, to maintain a good texture in the finished dish.Most stir-fried tofu dishes do not coat the tofu with batter before cooking, but may be served without sauce like green pepper stir-fried tofu using doubanjiang and sweet soy sauce.The characteristics of such dishes are slightly saucy, with rich and fragrant flavors.

Seasoning: 50 grams of peanut oil, 10 grams of doubanjiang, 5 grams of sweet bean sauce, an appropriate amount of soy sauce, sugar, monosodium glutamate (MSG), chopped green onion, garlic slices, and ginger strips.

Preparation: 1. Wash the tofu, cut it into small square pieces;Slice the green pepper and carrot, blanch them in boiling water, then drain and set aside.2. Heat a pot over fire, add oil and sauté the chopped green onion, garlic slices, and ginger strips until fragrant. Add the tofu, stir-fry until most of the moisture is gone. Then add doubanjiang, sweet bean sauce, soy sauce, sugar, green pepper, and carrot slices, continue stir-frying to infuse flavor. When there is little sauce left, add MSG and mix evenly before serving.This type of stir-fried tofu generally uses vegetables with strong scents like green peppers or spring onions that are crisp and tender as ingredients.The accompaniments should be cut into strips; alternatively, they can be sliced thin but not too thin. This ensures the fresh taste, appearance, and texture of the finished dish.

Most stir-fried tofu does not use batter. A light starch slurry may be added before serving, though some dishes like green pepper tofu with doubanjiang and sweet bean sauce do not require a slurry.The characteristic of stir-fried dishes is a slight sauce, rich in flavor.

For reference!