Asian Kitchen: 3 Recipes To Try At Home

These delicious recipes include tofu, which is rich in protein and can be prepared in many different ways: fried, fried, baked, or eaten raw.

You have to combine your tofu with the right flavors (and press it first if you’re frying or baking firm tofu).

Here are some simple Asian tofu recipes to allow you to get the best results from tofu.

Note: If you don’t have tofu, but you do have tempeh, these recipes will still work. The main difference in the preparation of tempeh vs. tofu is that tempeh cannot be eaten raw.

1. King Pau Tofu

This recipe serves 4.

Ingredients

• One 14-ounce package extra firm tofu (drained and pressed)
• 1/4 cup plus 2 tablespoons either soy sauce or tamari
• 3 tablespoons cornstarch, divided
• 1/2 cup water
• One 2-inch piece ginger, minced
• 2 cloves of garlic, minced
• 2 medium scallions, chopped (white and green parts separated)
• 2 zucchini, cubed
• 2 red bell peppers, cored, seeded, and diced
• 2 tablespoons of rice vinegar
• 2 tablespoons dry sherry
• 1 tablespoon brown sugar
• 2-3 teaspoons freshly ground chili paste (such as Sambal Oelek)
• 2 tablespoons and 1 teaspoon toasted sesame oil, divided
• 2 tablespoons salted peanuts, chopped
• Cooked rice (for serving)

A method

1. Cut your block of tofu in half lengthwise, then cut into small cubes (about 32 pieces). Place them in a shallow container in a single layer.
2. In a bowl, mix 2 tablespoons soy sauce with 2 tablespoons cornstarch. Pour over the tofu and turn the cubes so they are evenly coated. Let them marinate while you make the sauce.
3. In another bowl, mix the rest of the soy sauce with the water, the other spoon of cornstarch, the sherry, the vinegar, the sugar and the chili paste.
4. Heat 2 tablespoons of sesame oil in a wok or large skillet over medium heat. Add the tofu and gently fry the cubes for 10 minutes, turning occasionally to brown all sides evenly. Set the cubes aside on a plate lined with paper towels.
5. Add the other tablespoon of oil to the pan. Fry the ginger, garlic, and white parts of the shallots for half a minute.
6. Increase the heat to high and saute the zucchini and pepper for 4 minutes or until slightly cooked.
7. Pour in the tofu and sauce, and stir. Cook for 4 more minutes or until the sauce is thick.
8. Sprinkle your tofu with chopped peanuts and the green parts of the clams, and serve over rice.

2. Hoisin Tofu

This recipe serves 4.

Ingredients

• 1/4 cup hoisin sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons soy sauce or tamari
• 1 1/2 teaspoons hot chili paste
• 1 1/2 teaspoons toasted sesame oil
• 12-ounce block firm or extra-firm tofu (pressed and cubed)
• 1 tablespoon olive oil
• 2 tablespoons fresh cilantro, chopped
• Sesame seeds, for sprinkling
• Cooked rice or noodles (for serving)

A method

1. Mix the hoisin sauce, rice wine vinegar, soy sauce, chili paste, and sesame oil in a bowl. Set aside.
2. Heat the tablespoon of olive oil in a wok or skillet over medium-high heat. Fry half of the tofu for 3 minutes or until it starts to brown. Transfer your tofu to a plate lined with paper towels, then sauté the remaining tofu cubes.
3. Put the rest of the tofu back in the pan along with the hoisin sauce mixture: toss the cubes to coat them evenly.
4. Fry the tofu for another 3 minutes to heat the sauce through, then serve over rice or noodles, sprinkled with sesame seeds and fresh cilantro.

3. Salt and Pepper Tofu

This recipe serves 4.

Ingredients

• 18 ounces firm or extra-firm tofu, drained, pressed, and cubed
• Canola oil (for frying)
• 1/2 cup cornstarch
• 1 teaspoon ground white pepper
• 1/2 teaspoon salt
• 2 scallions, thinly sliced ​​(garnish)
• 2 red chilies, seeded and thinly sliced ​​(optional, for garnish)

A method

1. In a skillet or wok, put 1 inch of canola oil and bring to medium heat.
2. Combine the cornstarch, white pepper, and salt in a small bowl, and place in a large Ziploc bag or container with a lid.
3. Place the tofu cubes in the bag and shake well to coat the cubes evenly.
4. Once the oil is hot, fry the tofu until crispy on all sides (a few cubes at a time, and leave the rest in the bag in the cornstarch). Note: your tofu will not go golden brown – it will just become crispy.
5. Garnish your fried tofu cubes with chopped chilies, scallions, and maybe an extra grind of black pepper.