These spicy tofu recipes are selected from 100 Taoist vegetable dishes recommended by the vice president of the China Taoist Association.

Spicy Dried Tofu

Ingredients:

(1) A box of dried tofu, score each of them with a knife;

(2) Soy sauce;

(3) Chilli powder.

Steps:

(1) Soak tofu in soy sauce mixed with sugar and chili powder for about ten minutes;

(2) Arrange tofu in a plate and heat in a microwave oven for at least 3 minutes;

(3) Turn the tofu upside down and heat for another 3 minutes.

Tip: It’s best to be served with plain rice congee.

Spicy Tofu with Soy Sauce

Ingredients:

(1) A box of tender tofu, cut into slabs;

(2) A leaf of green Chinese cabbage or any vegetable with green leaf, cut into small pieces;

(3) Ginger, slice into thin strips;

(4) Soy sauce;

(5) Cornflour, dilute with water.

Steps:

(1) Heat oil in a wok, when hot put in ginger strips to quick stir until aromatic;

(2) Add green cabbage pieces and continue to stir for half a minute;

(3) Add a small amount of water before placing tofu into the wok and bring to boil;

(4) Add a small amount of soy sauce and a bit of surge (to neutralise the saltiness of soy sauce), mix well;

(5) Salt to taste then;

(6) Starch with corn flour and serve while hot.

Tip: After placed tofu into the wok, try not to stir too much so the tender trucks won’t be broken into small bits and pieces.

Spicy Tofu with Bean Sauce

Ingredients:

(1) A box of tender tofu, slice into small squares;

(2) A few teaspoons of bean sauce;

(3) A small piece of ginger, chop into fine pieces;

(4) Pepper oil; 

(5) Cornflour, dilute with water.

Steps:

(1) Heat oil in a wok, when hot put in ginger to quick stir until aromatic;

(2) Add bean sauce, a small amount of soy sauce and sugar, continue to stir for half a minute;

(3) Add a bit of water before placing tofu into the wok and boil for 3 minutes on media heat;

(4) Add pepper oil and salt to taste;

(5) Starch with cornflour.

Tip:
(1) Add a few drops of chili oil on the top of the dish will make the tofu even spicier;
(2) Best to be served while hot.

Spicy Tofu with Curry

Ingredients:

(1) A box of firm tofu, slice into thin pieces;

(2) Peas;

(3) A red capsicum, cut into small squares;

(4) Ginger, chop into fine pieces.

Steps:

(1) Heat oil in a wok and deep fry tofu slices until both sides turn golden brown in colour; remove tofu from wok into a plate;

(2) Add oil in a wok, when hot put in ginger to quick stir on high heat until aromatic;

(3) Add capsicum, tofu, peas and a half bowl of water; add salt, curry powder, a bit sugar to taste;

(4) Simmer for 5 minutes with the lid on at medium heat.

Tofu with Celery, Red Chili and Carrot

Ingredients:

(1) A box of firm tofu, slice into chips;

(2) A stem of celery, cut into strips;

(3) A red chili, cut into thin strips;

(4) A carrot, cut into strips.

Steps:

(1) Heat oil in a wok, when hot put in ginger strips to quick stir until aromatic;

(2) Add tofu chips, continue to stir fry until turn slightly golden brown in colour;

(3) Add celery, red chili and carrot, keep stirring fry for a few more minutes;

(4) Add salt to taste.

Tofu with Broccolis

Ingredients:

(1) A box of medium tender tofu, slice into large squares;

(2) Two broccolis, cut into wedges;

(3) Half red capsicum, cut into small strips;

(4) Ginger, cut into fine pieces;

(5) Cornflour, dilute in water.

Steps:

(1) Scald broccoli in boil water for a minute; remove from water to dry;

(2) Heat oil in a wok, when hot put in ginger pieces to quick stir until aromatic;

(3) Add tofu, fry on medium heat until turn slightly golden brown in colour; remove from wok;

(4) Add oil, when hot put in capsicum and quick stir fry on high heat;

(4) Add Broccoli and tofu, mix gently;

(5) Add salt, pepper to taste;

(6) Stach with cornflour.

Tofu with Tomato and Capsicum

Ingredients:

(1) A box of plain dried tofu, slice into thin pieces;

(2) A tomato, cut into wedges;

(3) A capsicum, cut into wedges;

(4) Ginger, cut into fine pieces.

Steps:

(1) Heat oil in a wok, when hot put in ginger to quick stir until aromatic;

(2) Add tofu slices, fry until both sides turn golden brown in colour;

(3) Add capsicum and a small amount of water, stir slightly;

(4) Add tomato, stir slightly and mix well;

(5) Add salt to taste.

Tofu Puffs with Soy Sauce

Ingredients:

(1) Tofu puffs 100g, each cut in half;

(2) Celery 100g, cut into strips;

(3) 1 red capsicum, cut into small strips;

(4) 2 dry mushrooms, soak in clean water until turn soft, then slice into thin strips;

(5) Ginger, slice into fine strips;

(6) Cornflour, dilute with water.

Steps:

(1) Heat oil in a wok and quick stir fry celery and red capsicum for 1 or 2 minutes; remove to a plate;

(2) Add oil in the wok and heat again, quick stir fry mushrooms and ginger until aromatic; add a small spoon of sugar;

(3) Add tofu puffs, 3 small spoons of soy sauce and 1 cup of water*, cook on medium heat for 5 minutes;

(4) Return celery and red capsicum to the wok, mix well;

(5) Add salt to taste;

(6) Starch with cornflour.

*Tip: Try to soak dry mushrooms twice. After the initial soaking, wash the mushrooms thoroughly in running water and add clean water to soak again. The water used to soak the mushrooms in the second time can be put in a wok to add a rich aroma.

COMMENTS FROM TWITTER

October 19, 2020

Violet.T
soy milk、tofu stew‼︎
豆腐は日本だけの食物ではないのですか⁉︎

All Things Chinese
Allegedly, tofu was invented in 164 BC on Mt Bagong in Anhui as the byproduct of an alchemy experiment by the grandson of the founding emperor of the Han Dynasty. When he accidentally added gypsum into soy milk, the liquid was hardened into jelly.

But some Chinese historians put the date on the Five Dynasties Era, after the collapse of the Tang Dynasty. Yet some Japanese scholars believe tofu-making tech were imported to Japan in the late Tang, so the Chinese must have invented tofu no later than the Tang Dynasty.

However, the general consensus among the Chinese researchers is that tofu only became popular daily food in China during the Song Dynasty less than 1,000 years ago. Before that, soy milk was not heated after adding gypsum thus it didn’t consolidate well and wasn’t taste smooth.

The tangible evidence also shows the Japanese started to make and consume tofu in the late Song, not Tang.