Skip to content
LoginRegister
WhatToEat.Today

Recipes with pressed tofu

3 recipes that use pressed tofu, with photos, step-by-step instructions and cook times. The quickest, Ba bao la jiang (eight-treasure chilli sauce), takes 45 minutes. It is most often cooked with bamboo shoot, light soy sauce and neutral oil.

Got a few things in the fridge? Search by everything you have

Ba bao la jiang (eight-treasure chilli sauce)

Ba bao la jiang, 'eight-treasure chilli sauce', is a Shanghai banquet dish brought out for the Spring Festival, when eight is the luckiest number and eight different 'treasures' in one bowl wish the table eight kinds of good fortune. Diced pork, prawns, pressed tofu, bamboo shoots, mushrooms, peanuts and green peas are cooked separately and brought together in a thick, glossy sauce of sweet bean paste and chilli: sweet first, then gently hot, with every bite a different texture. The classic recipe adds a spoonful of Shaoxing wine; for an alcohol-free version, use the same amount of unsalted stock with a few drops of rice vinegar. Serve with plenty of plain rice. Chef's tip: dice everything to the same 1 cm size so each spoonful catches a bit of every treasure.

45 minChineseMeat
by KrazyBadal 0 views

Doupi (Wuhan sticky rice crêpe)

Doupi is the other great Wuhan breakfast besides hot dry noodles: in the early-morning stalls of Hubu Alley, cooks spread a huge, thin batter skin of mung bean and rice flour on a griddle, brush it with egg, flip it, pile on steamed sticky rice and a savoury filling of diced pork belly, mushrooms, bamboo and dried tofu, then flip it again and cut it into crisp, golden squares. This home version is made in a large frying pan. The mistake is a thick batter skin; it should be thin enough to crisp. The pork filling is cooked first, to at least 71 °C. Chef's tip: press the rice layer down hard with a spatula so the squares hold together when cut.

90 minChineseBreakfast & Brunch
by KrazyBadal 0 views

Shi xiang cai (ten-treasure vegetables)

Shanghai families make a big tub of shi xiang cai on the last days of the old year, and it sits on the table, cold, through the first fortnight of New Year as a fresh, crunchy counterweight to all the braised meat. Ten ingredients, each shredded as fine as matchsticks and stir-fried separately, are tossed together with soy, sugar and sesame oil: soybean sprouts, carrot, celery, wood ear, shiitake, lily buds, bamboo, pressed tofu, preserved mustard tuber and red pepper. Throwing everything into the wok at once is the mistake; each vegetable cooks at its own speed, and only separate frying keeps them crisp. Chef's tip: the finer and more even the shreds, the more it tastes like the real thing.

65 minChineseSidesVegan
by KrazyBadal 0 views

Goes well with pressed tofu