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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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Doubanjiang Sauce Braised Soft Tofu: more sweet and less spicy
View recipe: Doubanjiang Sauce Braised Soft Tofu: more sweet and less spicyCompared with this, Mapo Tofu might be a little bland… Beside a deep fermented flavor of Doubanjiang Sauce, this tofu dish has a gentle sweetness from fruity peppers, as well as a touch of fresh ocean…
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Spicy Braised Tofu and Ribs with Fermented Bean Curd Sauce
View recipe: Spicy Braised Tofu and Ribs with Fermented Bean Curd SauceAs a member of the tofu family, fermented bean curd is also a magic seasoning and ingredient in our kitchen, often sparking new flavor inspirations. This time, using it as a braising sauce was a delightful…
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Making Mapo Tofu a nutrition soup, only needs one more step
View recipe: Making Mapo Tofu a nutrition soup, only needs one more stepThis version of Mapo Tofu is both nourishing and perfect with rice, and even beginner cooks can easily master it. In China, Mapo Tofu always ranks among the top beloved home-style dishes served with rice. Actually…
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Try making ice cream with tofu, no sugar low fat but still Sweet and Creamy
View recipe: Try making ice cream with tofu, no sugar low fat but still Sweet and CreamyA light, velvety treat that’s naturally sweet, nutrient-packed, and so simple you’ll want to make it again and again—whether it’s a hot summer or a warm autumn. ☘️ How to Make It ☘️ For hosting friends,…
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Add some tofu to the meatball, it will be more gentle
View recipe: Add some tofu to the meatball, it will be more gentleThis braised tofu meatball dish, has a little fancy flavor, but it’s surprisingly simple. First, when making meatballs, we added half of the crushed tofu to make them less greasy, much softer, and easier to absorb…
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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Based in Beijing, China
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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