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Trust Us — Homemade Tofu Tastes Even Better
View recipe: Trust Us — Homemade Tofu Tastes Even BetterMaking tofu at home isn’t as difficult as it may seem. In fact, if you can manage it, homemade tofu almost always tastes better than store-bought.
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Travel｜Eating Tofu At A Coastal Town In A Way Never Thought Of Before
View recipe: Travel｜Eating Tofu At A Coastal Town In A Way Never Thought Of BeforeEvery Early Autumn, we drive from Beijing to Shanghai and back forth. On the trip just finished this year, we chose Rizhao as our stopover. Rizhao is a coastal town located in the eastern part of…
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Silky, Savory, and Bursting with Umami: Shrimp & Tofu Tremella Soup
View recipe: Silky, Savory, and Bursting with Umami: Shrimp & Tofu Tremella SoupI’ve truly fallen in love with this bowl of tofu soup — a dish that looks simple and homey, yet tastes incredibly comforting. This time, the white fungus had been simmered long enough to completely melt…
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Baking Frozen Tofu to Juicy: A Crispy-Soft Flavor Bomb from the Oven
View recipe: Baking Frozen Tofu to Juicy: A Crispy-Soft Flavor Bomb from the OvenBy now, it’s probably obvious just how much we love tofu—tofu soups, tofu stews, pan-fried tofu… It’s true: tofu really is a super ingredient. It’s low in fat and sodium, with high-quality plant protein. It’s rich…
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A Light and Lovely Treat: Pan-Fried Tofu with Creamy Matcha Peanut Sauce
View recipe: A Light and Lovely Treat: Pan-Fried Tofu with Creamy Matcha Peanut SauceTofu truly is a simple, wholesome superfood. For anyone watching their sugar intake, its high protein content even makes it an excellent stand-in for carbohydrate staples. Unfortunately, many people assume tofu is bland and turn away…
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A Winter Bowl of Comfort: Beef, Radish, Tofu, and Barley Noodles
View recipe: A Winter Bowl of Comfort: Beef, Radish, Tofu, and Barley NoodlesCompared with noodles made from wheat flour, we prefer those made from highland barley. In China, many different grains can be used to make noodles. Highland barley noodles are made from a grain unique to the…
Feature Food Story in 2025
Tofu is China’s magical invention, which is much more than you have known. Though mild at first bite, it leaves a gentle sweetness on the palate and is exceptionally good at absorbing flavors. For this reason, in the famous Qing-dynasty culinary classic The Suiyuan Cookbook, the gastronome Yuan Mei wrote: ‘When tofu is properly cooked, it surpasses swallow’s nest.‘ This very quality of tofu also embodies a kind of philosophy woven into everyday life in China…
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A photographer who loves cooking at home/A writer who is passionate about food culture/Share Chinese food with friends around the world/
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