Chinese Food

Tofu, a staple in many Asian cuisines, has gained global popularity for its mild flavor, versatility, and nutritional benefits. Known as “big tofu” in some regions, this larger, firmer variety of tofu is ideal for homemade dishes that require hearty textures and robust flavors. Whether you’re a seasoned cook or a novice in the kitchen, big tofu offers endless possibilities for creating satisfying meals. This article explores five easy-to-follow recipes that highlight the best of big tofu, from stir-fries to soups and even desserts.

Why Big Tofu?

Big tofu, often sold in rectangular blocks, is denser and less fragile than its softer counterparts. Its firm texture allows it to hold its shape during cooking, making it perfect for frying, grilling, or simmering without falling apart. Additionally, big tofu acts as a sponge, absorbing the flavors of sauces, spices, and aromatics, transforming simple ingredients into flavorful dishes.

Nutritionally, big tofu is a powerhouse. Rich in plant-based protein, iron, calcium, and antioxidants, it’s an excellent addition to vegetarian, vegan, and omnivorous diets alike. Its low calorie count and high fiber content also make it a weight-management-friendly ingredient.

Recipe 1: Stir-Fried Big Tofu with Mixed Vegetables

A quick and colorful stir-fry, this dish combines big tofu with crisp vegetables in a savory sauce.

Ingredients (Serves 4):

• 1 block (400g) big tofu, cubed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium carrot, julienned
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (or vegetarian oyster sauce)
• 1 tsp sesame oil
• 1 tbsp cornstarch (mixed with 2 tbsp water)
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions:

1. Prep the Tofu: Pat the tofu cubes dry with paper towels to remove excess moisture. This ensures a crispy texture when stir-fried.
2. Stir-Fry the Tofu: Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add the tofu cubes and fry until golden brown (5–7 minutes). Remove and set aside.
3. Sauté Aromatics: In the same pan, add the remaining oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.
4. Add Vegetables: Toss in the onion, bell peppers, and carrot. Stir-fry for 3–4 minutes until slightly tender.
5. Combine Sauce: In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch slurry. Pour the sauce over the vegetables and stir to coat.
6. Finish: Return the tofu to the pan and gently toss. Cook for 2–3 minutes until the sauce thickens. Season with salt and pepper.
7. Serve: Garnish with sesame seeds or chopped cilantro. Pair with steamed rice or noodles.

Pro Tip: For extra crispiness, coat the tofu in cornstarch before frying.

Recipe 2: Mapo Tofu (Spicy Sichuan-Style)

A fiery classic, Mapo Tofu combines big tofu with minced meat (or mushrooms for a vegan twist) in a chili-bean sauce.

Ingredients (Serves 4):

• 1 block big tofu, cubed
• 150g ground pork (or crumbled tempeh)
• 2 tbsp doubanjiang (fermented chili bean paste)
• 1 tbsp fermented black beans, rinsed
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp Sichuan peppercorns, toasted and ground
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup chicken or vegetable broth
• 2 tbsp cornstarch (mixed with 2 tbsp water)
• 2 tbsp vegetable oil
• 2 green onions, sliced (for garnish)

Instructions:

1. Prep the Tofu: Blanch the tofu cubes in boiling water for 2 minutes to firm up the texture. Drain and set aside.
2. Cook the Meat: Heat oil in a wok over medium heat. Add the ground pork and break it into small pieces. Cook until browned.
3. Add Aromatics: Stir in the garlic, ginger, doubanjiang, and fermented black beans. Sauté for 2 minutes until fragrant.
4. Simmer: Pour in the broth, soy sauce, and sugar. Bring to a simmer, then add the tofu. Gently stir to combine.
5. Thicken Sauce: Stir in the cornstarch slurry and cook for 3–4 minutes until the sauce thickens.
6. Finish: Sprinkle with Sichuan peppercorns and green onions. Serve hot with rice.

Pro Tip: Adjust the spice level by reducing the doubanjiang or adding a splash of vinegar for acidity.

Recipe 3: Braised Big Tofu with Mushrooms and Soy Sauce

This slow-cooked dish melds tofu’s mildness with earthy mushrooms and umami-rich soy sauce.

Ingredients (Serves 4):

• 1 block big tofu, sliced into thick slabs
• 1 cup shiitake mushrooms, sliced
• 1 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp dark soy sauce (for color)
• 1 tbsp mirin (or rice wine)
• 1 cup vegetable broth
• 1 tsp sugar
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions:

1. Sear the Tofu: Heat oil in a pan over medium heat. Fry the tofu slabs until golden (3 minutes per side). Remove and set aside.
2. Sauté Mushrooms: In the same pan, add the mushrooms and garlic. Stir-fry until the mushrooms soften.
3. Deglaze: Pour in the mirin and scrape up any browned bits. Add the soy sauces, broth, and sugar. Stir to combine.
4. Braise: Return the tofu to the pan. Simmer on low heat for 15–20 minutes, spooning the sauce over the tofu occasionally.
5. Finish: Drizzle with sesame oil and garnish with green onions. Serve with rice or noodles.

Pro Tip: For deeper flavor, marinate the tofu in soy sauce for 30 minutes before searing.

Recipe 4: Pan-Fried Big Tofu with Garlic Soy Dipping Sauce

Crispy on the outside and creamy inside, this dish is a crowd-pleaser served with a tangy dip.

Ingredients (Serves 4):

• 1 block big tofu, sliced into 1-inch thick rectangles
• 3 tbsp cornstarch
• 1/4 cup vegetable oil
• Dipping Sauce:
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey (or agave syrup)
  • 1 garlic clove, minced
  • 1 tsp sesame seeds
  • 1/2 tsp chili flakes (optional)

Instructions:

1. Prep the Tofu: Pat the slices dry. Coat lightly in cornstarch, shaking off excess.
2. Pan-Fry: Heat oil in a non-stick pan over medium heat. Fry the tofu slices for 4–5 minutes per side until golden and crisp. Drain on paper towels.
3. Make the Sauce: Whisk all sauce ingredients in a bowl.
4. Serve: Arrange the tofu on a plate with the dipping sauce. Garnish with extra sesame seeds.

Pro Tip: Serve with steamed vegetables or a fresh salad for balance.

Recipe 5: Big Tofu and Vegetable Hot Pot

A comforting one-pot meal, this hot pot is customizable with seasonal vegetables.

Ingredients (Serves 4):

• 1 block big tofu, cubed
• 4 cups vegetable broth
• 1 cup napa cabbage, chopped
• 1 cup spinach
• 1 carrot, sliced
• 1/2 cup enoki mushrooms
• 2 tbsp miso paste
• 1 tbsp gochujang (Korean chili paste, optional)
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, sliced
• 1 tbsp sesame oil

Instructions:

1. Sauté Aromatics: Heat sesame oil in a pot. Add garlic and ginger; sauté for 1 minute.
2. Add Broth: Pour in the broth, miso, and gochujang (if using). Stir until dissolved.
3. Simmer: Add the carrot and simmer for 5 minutes. Add the tofu, cabbage, and mushrooms. Cook for 3–4 minutes.
4. Finish: Stir in the spinach until wilted. Ladle into bowls and garnish with green onions.

Pro Tip: Add noodles or udon for a heartier meal.

Recipe 6: Sweet Tofu Pudding (Douhua)

A silken dessert, this pudding uses soft tofu for a custard-like texture.

Ingredients (Serves 4):

• 1 block soft tofu (silken tofu works best)
• 1/4 cup sugar
• 1/2 cup water
• 1/4 tsp vanilla extract
• 1/2 cup fresh fruit (e.g., mango, berries)
• 2 tbsp toasted sesame seeds

Instructions:

1. Make Syrup: Dissolve sugar in water over low heat. Add vanilla and set aside to cool.
2. Blend Tofu: In a blender, puree the tofu until smooth. Pour into bowls.
3. Chill: Refrigerate for 1 hour. Drizzle with syrup and top with fruit and sesame seeds.

Pro Tip: For a vegan version, use agave syrup instead of sugar.

Conclusion

Big tofu’s adaptability makes it a kitchen essential. From fiery stir-fries to comforting soups and even desserts, its ability to absorb flavors while retaining texture is unmatched. Experiment with spices, vegetables, and cooking methods to discover your favorite preparations. Whether you’re craving a quick weeknight meal or a showstopping dish, big tofu delivers on taste and nutrition every time. So grab a block, get creative, and savor the magic of this humble ingredient!