Tofu has always been a remarkable food — it wouldn’t be an exaggeration to call it a Chinese superfood.

The ingenious Chinese found a way to transform soybeans — a plant rich in protein but hard to digest — into a healthier, more easily absorbed form through the simple addition of a coagulant. The result is tofu: a versatile, gentle food that matches all kinds of flavors.

Since we started making tofu at home, it has brought us a new kind of joy — to adjust tofu’s texture to inspire different recipes and flavors.

Beyond the classic brine tofu and gypsum tofu, we now often blend the two coagulants to create what we call ‘compound tofu’ — springy yet silky.

As for how to eat tofu, Chinese households know it best. The easiest way is to serve it, cold or warm, directly with a good sauce.

🥢 This recipe might be the simplest and purist Chinese flavor:

1，A small spoonful of peanut butter and a pinch of salt, blended with sesame oil;

2，Drizzle over freshly steamed tofu cubes;

3，Dust green-tea powder on the top.

The overall flavor is clean and subtle, letting the original flavor of tofu shine.

For the best result, we recommend using soft tofu rather than firm tofu in this recipe. If you only have firm tofu in hand, soak it briefly in lightly salted water — this helps soften tofu and bring out more refined flavor.