Tofu Recipes



Most of tofu recipes here are Chinese, Japanese, Korean, or fusion of these. As such, most of them go with rice. However, if you want to eat it without rice or something else, it is up to you. I just find their taste the best with some rice.

Having said that, here is how to cook perfect oriental rice. Make sure to read this sooner or later because you may need them.




Tofu Recipes





Mapo Tofu

  • Firm Tofu – One 14 Oz size
  • Kombu – 1 dry square piece
  • Carrots – 3 small-medium carrots
  • Onion – 1 medium size
  • Cooked Green Pea – 200 gram
  • Cooked Corn – 200 gram
  • Corn Starch – 1 Ts
  • Chopped Ginger – 2 tsp (optional) *
  • Mellow Miso – 3 Ts

    Cut carrots, tofu, onions into squares. Put them in pot with Kombu and Ginger. Pour water until it is ¾ submerged. Cover the pot, heat in med-low heat.

    When it is almost cooked, mix Starch Powder with little bit of cold water and mix in. When the liquid thickens, turn the heat down, mix in green pea and corn into the pot then put mellow miso.

    * Originally, Mapo Tofu is supposed to be spicy with hot pepper. I used ginger instead of hot pepper. It taste fine without ginger or hot pepper.





Tofu "egg" potato salad

  • Firm Tofu – One 14 oz
  • Agave nectar or raw turbinado sugar – 3 Ts
  • Sea salt – ½ tsp
  • Tumeric – 1 tsp
  • Lemon Juice or Apple Cider Vinegar – 3 Ts
  • Dill Weed – 2 and ½ Ts
  • Celery Seeds – ¼ tsp
  • Parsley – 1 Ts (Optional)
  • Corn – 200 gram
  • Onion – ½ of medium size (Or 2-3 stems of small green onion)
  • Potato – 2-3 medium size boiled
  • Organic Vegan Mayonnaises (I use grape seed oil Vegenaise Mayo) – 6 to 8 Ts

    Boil potatoes.
    Finely chop onion.
    Chop tofu into ½ inch cubes.

    When potato is cooled off, cube it like tofu. In a large bowl, mix all ingredients. Let it sit 24 hour in the refrigerator before eating – this enhances egg like taste.

    This is also versatile recipe. During hot summer, in addition to the chop 2 to 3 cucumbers in half circle, put 1 Ts of sea salt, mix it, and let it sit 20 - 30 min, squeeze out access water and mix it with the above ingredients.

    Another variation, you may add carrot and celery for variation and omit potato all together (also add apple bits with carrot and celery to give that citrus apple kick mixed with sweet taste of honey/agave and onion).





Tofu Cubes

  • Firm Tofu – One, usually comes in 14 Oz size
  • Green Onion – 1-2 stems
  • Corn Starch Powder – 1/3 Cup
  • Honey or Agave Nectar or Raw Turbinado Sugar Syrup – 2Ts
  • Soy Sauce – 1 Ts
  • Ketchup (I use Whole Food or Trader Joe’s brand) – 2-3 Ts
  • Garlic – 1 ts (minced / crushed)
  • Ginger – 2 ts (minced / crushed) Original recipe calls for 2 Ts of hot pepper paste. However, hot peppers are not good for intestine membranes so I replaced it with ginger.
  • Water – ¼ Cup
  • Broccoli – 30 Gram (Optional)

    Cut tofu into approx. 1 inch thick, 2 inch wide cubes. In a dish, spread starch and cover starch on tofu. Put tofu in non-stick frying fan in med-low to low heat until it is golden brown, flip it and do the same for the other side.
    Tip: when excess water from tofu is mostly dried up, that’s the time you flip it. Turn off the heat and wait a minute when you flip. It makes the flipping easier.

    Mince green onions. Remove tofu and put all the rest of ingredients (including starch on the dish and also broccoli if you want to put broccoli). Cook in med-low heat until onions or broccoli is almost cooked. Then put tofu in it and mix it for around 30 seconds to 1 min. Put them besides cooked brown or white rice and enjoy!





Tofu Wakame Soup

  • Firm Tofu – Half of 14 Oz size
  • Green Onion – thin 1 stem
  • Wakame (edible Kelp) – a handful soaked edible kelp
  • Mellow Miso – 1 to 2 Tsp of mellow miso
  • Water – 4 to 5 cups

    Chop green onion. Cut tofu into ½ to 1 inch cubes. Put all ingredient in pot except miso. Boil in medium-low or low heat until wakame is soft to the point you like.

    Turn off the water and melt in miso. Enjoy!





Tofu TaangSu

  • Firm Tofu – ½ of 14 Oz size
  • Sea Salt and Pepper – a little
  • Corn Starch 3 Ts
  • Paprika or Carrot
  • Red or White Onion

    Sauce:
  • Cold Pressed (Expeller Pressed) Oil – little bit
  • Orange Juice 1 Cup
  • Sea Salt Little Bit
  • Raw Turbinado Sugar 2 Ts
  • Apple Cider Vinegar 3 Ts
  • Corn Starch 2 to 4 Ts
  • Water – to adjust sauce thickness

    Cube tofu to 1 inch thick, 1-2 inch wide squares. Put in a bowl, mix with salt and pepper. Spread starch in a dish and cover tofu with starch. Put tofu in non-stick frying fan in med-low to low heat until it is golden brown, flip it and do the same for the other side.

    Tip: when excess water from tofu is mostly dried up, that’s the time you flip it. Turn off the heat and wait a minute when you flip. It makes the flipping easier.

    Remove tofu from pan.

    Cut onion, and carrots, squares or flat square is fine. Put oil and lightly sauté them. When carrot is half done, put sauce ingredients and cook until carrot is almost done, then put tofu back and sauté for 30 seconds to 1 min. Enjoy!





Tofu Soup (DoenJaangChjiGae)

  • Kombu – 1 to 2 square pieces
  • Oriental Radish 100g (optional) – flat cubed
  • 4 Shitake Mushroom
  • 1 firm Tofu piece (around 14 Oz size) - cubed
  • Tofurky® Italian Sausage – 100g (Optional)
  • Ginger – 1 tsp minced (Optional)
  • Onion - 1 medium size
  • Carrots – 2 to 3 medium size
  • Potatoes – 1 medium size
  • Mellow Miso or Red Miso – 2 to 4 Tsp

    Kombu (DaaSiMaa) is essential in making the soup.

    * In oriental soup, the secret of getting meaty taste without meat is Kombu, Shitake mushroom, onion (or green onion) and tofu. If you want to make it more perfect, you put flat cubed Oriental radish. Carrot is indispensible for that sweet taste.

    The fake meat is there because in original recipe there is "usually" beef going in. However, even without fake meat, this soup will be "meaty" enough.
    Also ginger is optional. It is replacement of hot pepper for spicy taste. Since hot pepper is not good for stomach, I used ginger.

    These are also nutrition packed foods, and contain abundance of nutrients that vegans and vegetarians need. Click each ingredients to see details.


    Cut Radish, onion, and mushroom into flat squares. Cut fake meat, tofu, and carrot into cubes. Put all ingredients in pot except miso.

    Pour water until all ingredients are just about submerged. Cook in medium-low heat until everything is cooked. Melt in miso. Enjoy!





TaangSu Soup

  • Kombu – 1 to 2 square pieces
  • Oriental Radish – 200 to 300 grams
  • Shitake Mushroom – 4 medium size
  • Firm Tofu piece – Two 14 Oz size
  • Onion – 1 medium size
  • Carrots – 3 to 4
  • Sea Salt – ½ tsp (more or less)

    Cut Oriental radish and onion in flat squares or quarter circles (whichever is convenient for you – make sure you cut radish no thicker then ½ inch). Mince shitake mushroom. Cut tofu in about half inch cube and fry in non-stick frying fan in medium-low heat until golden brown (you can skip frying process). Put all ingredients including fried tofu. Pour water until ingredients are almost submerged. Boil in med-low heat until cooked. After cooked, put sea salt to taste. Enjoy!

    * In oriental soup, the secret of getting meaty taste without meat is Kombu, Shitake mushroom, onion (or green onion), and tofu. If you want to make it more perfect, put flat cut Oriental radish. Carrot is indispensible for that sweet taste.

    These are also nutrition packed foods, and contain abundance of nutrients that vegans and vegetarians need. Click each ingredients to see details.





Tofu "Pizza" Toppings

  • Firm Tofu – 1 and ½ 14 Oz size
  • Mushroom – 5 medium size
  • Onion – 1 medium size
  • Corns – 2 Ts
  • Ketchup or Pizza Sauce – for pizza sauce
  • Vegan Casein Free Cheese – for cheese topping
  • Parsley – a little (optional)
  • Basil – a little (optional)
  • Sea Salt – a little

    Non-stick frying pot or pan with cover.

    Cut half tofu into large flat squares. Fry on non-stick pan until both sides are gold brown Crush tofu and mix it with sea salt
    Mince mushroom and onion
    Mix mushroom, onion, corn into crushed tofu.
    Put the mixture on frying fan about a half to one inch thickness. In medium-low heat, sauté it until golden brown. Put this on top of square tofu, put pizza sauce, cheese and put it in oven or heat in very low heat in a pan with cover. When cheese melted put parsley At this point, you can put pizza sauce and vegan cheese and cover the top until cheese melts, then sprinkle parsley and basil. Enjoy!

    Tip: when excess water from tofu is mostly dried up, that’s the time you flip it. Turn off the heat and wait a minute when you flip. It makes the flipping easier.

    You can add additional toppings such as red pepper, mushrooms, and zucchini for this recipe.





Tofu Cream Chocolate Cup Cake (3 muffins)

    Dough mixture
  • Cookie Flour 60g
  • Cocoa or Cacal Powder 20g
  • Baking Powder ½ tsp
  • Soy Milk or Almond Milk 120g
  • Raw Turbinado Sugar 50g
  • Expeller Pressed (Cold Pressed) Grape Seed Oil (or Cold Pressed Coconut Oil) 15g
  • Lemon Juice ½ tsp

    Cream Topping
  • Tofu 120g
  • Soy Milk or Almond Milk 120g
  • Raw Turbinado Sugar 35g
  • Cocoa or Cacal Powder 20g

    Among dough ingredients, mix all dry ingredient in a bowl, mix all wet ingredients in separate bowl, then mix two mixtures well together. Put muffin baking sheet over muffin cups to about 80% fill. Bake it 350 to 360 for about 20 to 25 min

    Put all cream ingredients in food processor and blend it.

    Top the muffin with cream. Enjoy!



Speaking of tofu recipe, how tofu is made? Click here to see home tofu recipes .













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