If you’ve ever stared at a block of tofu and wondered what to do with it, you’re not alone. Tofu is cheap, versatile, and packs a protein punch, but it can feel a bit bland until you know the basics. Below you’ll find the essential steps to pick the right tofu, how to press and marinate it, and three fast Cantonese‑style recipes you can throw together in under 30 minutes.
First thing’s first: not all tofu is created equal. Silken tofu is smooth and great for soups, sauces, or desserts. Firm and extra‑firm tofu hold their shape better for stir‑fry, grilling, or baking. When you shop, check the package for the word “pressed” – that usually means the water content is lower, which gives you a nicer crust when you cook it.
Most tofu comes packed in water, so you’ll want to squeeze out excess moisture. Stack the block between two plates, place a heavy book or a canned good on top, and let it sit for 15‑20 minutes. The drier the tofu, the better it absorbs flavors.
For a quick Cantonese vibe, whisk together soy sauce, a splash of Shaoxing wine, a pinch of five‑spice powder, and a drizzle of sesame oil. Toss the pressed tofu cubes in the mixture and let them sit for at least 10 minutes – you’ll hear the “sizzle” when they hit the pan later.
Now you’re ready for the cooking part. Below are three go‑to methods that give you different textures while keeping the flavor simple and authentic.
1. Stir‑Fried Tofu with Ginger & Scallions
Heat a tablespoon of oil in a wok, add sliced ginger and the marinated tofu cubes. Stir‑fry for 3‑4 minutes until golden, then throw in chopped scallions, a splash of soy sauce, and a pinch of sugar. Finish with a drizzle of hot oil for that signature Cantonese “wok hei.” Serve over steamed rice.
2. Crispy Baked Tofu
Preheat the oven to 200°C (400°F). Spread the marinated tofu on a parchment sheet, bake for 20‑25 minutes, turning halfway. The result is a crunchy exterior and silky interior. Toss with a quick sauce of garlic, chili paste, and a splash of rice vinegar for a spicy kick.
3. Silken Tofu Hot & Sour Soup
Bring vegetable broth to a boil, add sliced mushrooms, tofu cubes, and a dash of soy sauce. Stir in a teaspoon of white pepper, rice vinegar, and a spoonful of cornstarch mixed with water to thicken. Drop in a beaten egg for ribbons, and you have a comforting bowl in minutes.
These recipes prove that tofu can be the star of the plate, not just a background filler. Feel free to swap veggies, adjust the spice level, or add a handful of peanuts for crunch.
Storage tips: Keep unused tofu in its original water, change the water daily, and store it in the fridge for up to a week. For longer life, freeze extra tofu; it will become spongier, which some people love for extra absorption.
Bottom line: tofu is a blank canvas. With the right press, a simple marinade, and one of the cooking methods above, you’ll get flavor and texture that even meat‑eaters will appreciate. Grab a block, try these steps, and you’ll be serving up Cantonese‑inspired tofu dishes faster than you thought possible.
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