06/08/2026
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WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏
TOFU RECIPES 😊😊😊
(1) Crispy Garlic Chili Tofu
Ingredients
For the tofu:
* 400 g firm or extra-firm tofu
* 2 tbsp cornstarch
* ½ tsp salt
* ¼ tsp black pepper
* 2 tbsp vegetable oil
For the garlic chili sauce:
* 4 cloves garlic, minced
* 1 tbsp butter (optional, for richer flavor)
* 2 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tbsp honey or brown sugar
* 1 tsp sesame oil
* 1 tsp chili flakes (adjust to taste)
* ¼ tsp black pepper
* ¼ cup water
* 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Garnish:
* 2–3 green onions, sliced
* Sesame seeds (optional)
Instructions
1. Press the tofu for 20–30 minutes to remove excess moisture.
2. Cut into 1-inch cubes.
3. Toss tofu with cornstarch, salt, and pepper until evenly coated.
4. Heat oil in a nonstick skillet over medium-high heat.
5. Fry tofu for 3–4 minutes per side until golden brown and crispy. Remove and set aside.
6. In the same pan, melt the butter (if using), then sauté the garlic until fragrant.
7. Stir in soy sauce, oyster sauce, honey, sesame oil, chili flakes, black pepper, and water. Simmer for 1 minute.
8. Add the cornstarch slurry and cook until the sauce thickens slightly.
9. Return the tofu to the pan and gently toss until each piece is coated in the glossy sauce.
10. Sprinkle with sliced green onions and sesame seeds before serving.
(2) Spicy Mapo Tofu
Ingredients
Main:
* 400 g soft or medium-firm tofu, cut into 1-inch cubes
* 250 g ground pork (or ground beef)
* 2 tbsp vegetable oil
* 4 cloves garlic, minced
* 1 tbsp ginger, minced
* 3 green onions, sliced (white and green parts separated)
Sauce:
* 2 tbsp doubanjiang (Chinese chili bean paste)
* 1 tbsp chili oil
* 1 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tsp dark soy sauce (optional, for color)
* 1 tsp sugar
* 1 cup chicken broth
* 1 tsp toasted sesame oil
* ½–1 tsp Sichuan peppercorn powder (optional but authentic)
* 1 tsp crushed red chili flakes (optional for extra heat)
Thickener:
* 2 tsp cornstarch
* 2 tbsp water
Instructions
1. Bring a pot of water to a gentle simmer. Add the tofu and cook for 2 minutes. Drain carefully and set aside.
2. Heat the oil in a wok or deep skillet over medium-high heat.
3. Add the ground pork and cook until browned.
4. Stir in the garlic, ginger, and the white parts of the green onions. Cook for about 30 seconds.
5. Add the doubanjiang and chili oil. Stir-fry for 1 minute until fragrant.
6. Mix in the soy sauce, oyster sauce, dark soy sauce (if using), sugar, Sichuan pepper, and chicken broth. Simmer for 3–4 minutes.
7. Gently add the tofu cubes and carefully stir. Simmer for 5 minutes so the tofu absorbs the flavors.
8. Stir the cornstarch slurry, then slowly pour it into the sauce while stirring gently until the sauce thickens.
9. Finish with sesame oil and sprinkle the green parts of the green onions on top.
Optional Garnishes
* Toasted sesame seeds
* Extra chili oil
* More sliced green onions
(3) Crispy Fried Tofu with Bang Bang Sauce
Ingredients
For the Tofu
* 400 g extra-firm tofu
* 1 cup all-purpose flour
* 2 large eggs, beaten
* 1½ cups panko breadcrumbs
* ½ cup cornstarch
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp paprika
* ½ tsp black pepper
* 1 tsp salt
* Vegetable oil, for deep frying
Bang Bang Sauce
* ½ cup mayonnaise
* 3 tbsp sweet chili sauce
* 1 tbsp Sriracha (adjust to taste)
* 1 tbsp honey
* 1 tsp rice vinegar or lemon juice
* ½ tsp garlic powder
* ½ tsp smoked paprika (optional)
Garnish
* 2 green onions, finely sliced
* Sesame seeds (optional)
Instructions
1. Prepare the Tofu
* Press the tofu for 20–30 minutes to remove excess moisture.
* Cut into 1-inch cubes.
2. Bread the Tofu
* In one bowl, mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
* Place the beaten eggs in a second bowl.
* Put the panko breadcrumbs in a third bowl.
* Coat each tofu cube in the flour mixture, dip into the egg, then coat thoroughly with the panko breadcrumbs.
3. Fry
* Heat oil to 175°C (350°F).
* Fry the tofu in batches for 3–5 minutes until golden brown and crispy.
* Drain on a wire rack or paper towels.
4. Make the Bang Bang Sauce
In a bowl, whisk together:
* Mayonnaise
* Sweet chili sauce
* Sriracha
* Honey
* Rice vinegar
* Garlic powder
* Smoked paprika (optional)
Mix until smooth and creamy.
5. Assemble
* Arrange the crispy tofu on a serving plate.
* Drizzle generously with the Bang Bang sauce.
* Top with sliced green onions and sesame seeds.
(4) Spicy Tofu with Creamy Coconut Sauce
Ingredients
For the Tofu
* 400 g extra-firm tofu, cut into 1-inch cubes
* 2 tbsp cornstarch
* ½ tsp salt
* ½ tsp black pepper
* 2 tbsp vegetable oil
Creamy Coconut Sauce
* 1 tbsp vegetable oil
* 1 small onion, finely chopped
* 4 cloves garlic, minced
* 1 tbsp ginger, grated
* 1 tbsp tomato paste
* 1 tbsp red curry paste (or 1 tsp chili garlic sauce)
* 1 tsp paprika
* ½ tsp chili flakes (optional)
* 1 cup coconut milk
* ½ cup vegetable broth or water
* 1 tbsp soy sauce
* 1 tbsp oyster sauce (optional)
* 1 tsp brown sugar
* 1 tsp lime juice
* ½ tsp black pepper
Thickener
* 1 tsp cornstarch
* 2 tbsp water
Garnish
* Sliced green onions
* Chopped cilantro
* Sesame seeds (optional)
* Sliced fresh chili (optional)
Instructions
1. Prepare the Tofu
* Press the tofu for 20–30 minutes to remove excess moisture.
* Toss the tofu with cornstarch, salt, and black pepper.
* Heat the oil in a skillet over medium-high heat.
* Pan-fry the tofu for 3–4 minutes per side until golden and crispy. Remove and set aside.
2. Make the Coconut Sauce
* In the same pan, add the oil.
* Sauté the onion for 2–3 minutes until softened.
* Add the garlic and ginger and cook for 30 seconds.
* Stir in the tomato paste, curry paste, paprika, and chili flakes. Cook for 1 minute.
* Pour in the coconut milk and vegetable broth.
* Add the soy sauce, oyster sauce, brown sugar, lime juice, and black pepper.
* Simmer for 5–7 minutes.
3. Thicken the Sauce
* Mix the cornstarch with the water.
* Stir it into the simmering sauce until it becomes smooth and creamy.
4. Finish
* Return the crispy tofu to the pan.
* Gently toss until every piece is coated in the creamy coconut sauce.
* Simmer for another 2–3 minutes.
(5) Garlic Scallion Tofu
Ingredients
For the Tofu
* 400 g extra-firm tofu
* 2 tbsp cornstarch
* ½ tsp salt
* ½ tsp black pepper
* 2 tbsp vegetable oil
Sauce
* 2 tbsp soy sauce
* 1 tbsp dark soy sauce
* 1 tbsp oyster sauce (optional)
* 1 tbsp hoisin sauce
* 1 tsp sesame oil
* 1 tbsp rice vinegar
* 1 tbsp brown sugar or honey
* ¼ cup water or vegetable broth
* 1 tsp cornstarch mixed with 2 tbsp water
Aromatics
* 5 cloves garlic, minced
* 1 tsp grated ginger
* 1 bunch green onions, cut into 2-inch pieces
* 1 tsp chili flakes or 2 dried red chilies (optional)
* 1 tsp toasted sesame seeds (optional)
Instructions
1. Prepare the Tofu
* Press the tofu for 20–30 minutes to remove excess moisture.
* Slice into rectangles or thick cubes.
* Coat lightly with cornstarch, salt, and black pepper.
2. Pan-Fry
* Heat the vegetable oil in a large skillet over medium-high heat.
* Fry the tofu for 3–4 minutes per side until golden brown and crispy.
* Transfer to a plate.
3. Make the Sauce
In a small bowl, combine:
* Soy sauce
* Dark soy sauce
* Oyster sauce
* Hoisin sauce
* Sesame oil
* Rice vinegar
* Brown sugar
* Water
Mix well.
4. Cook
* Using the same pan, sauté the garlic and ginger for about 30 seconds.
* Add the chili flakes or dried chilies and cook for another 15 seconds.
* Pour in the prepared sauce and bring it to a gentle simmer.
* Stir in the cornstarch slurry and cook until the sauce thickens.
5. Finish
* Return the tofu to the pan.
* Add the green onions.
* Toss gently for 1–2 minutes until the tofu is coated and the scallions are just tender but still vibrant.
* Sprinkle with sesame seeds, if desired.
(6) Crispy Sisig Tofu
Ingredients
For the Crispy Tofu
* 500 g extra-firm tofu, pressed and cut into 1-inch cubes
* ¼ cup cornstarch
* 1 tsp garlic powder
* ½ tsp paprika
* 1 tsp salt
* ½ tsp ground black pepper
* Oil for frying
Vegetables
* 1 medium red onion, diced
* ½ green bell pepper, diced
* ½ red bell pepper, diced
* 3 cloves garlic, minced
* 2 green chilies, sliced (optional)
* 2 tbsp spring onions, chopped
Creamy Sisig Sauce
* ⅓ cup mayonnaise
* 2 tbsp Lady’s Choice sandwich spread (optional, for extra creaminess)
* 2 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tbsp calamansi juice (or lemon juice)
* 1 tsp Dijon mustard (optional)
* 1 tsp sugar
* ½ tsp ground black pepper
* 1 tsp chili flakes (optional)
* 1 tbsp butter
Instructions
1. Fry the Tofu
* Press the tofu for 20–30 minutes to remove excess water.
* Toss the tofu with cornstarch, garlic powder, paprika, salt, and pepper.
* Heat oil to 175°C (350°F).
* Fry the tofu for 4–5 minutes until golden brown and crispy.
* Drain on paper towels.
2. Make the Sisig Sauce
In a bowl, combine:
* Mayonnaise
* Sandwich spread
* Soy sauce
* Oyster sauce
* Calamansi juice
* Mustard
* Sugar
* Black pepper
* Chili flakes
Mix until smooth.
3. Cook the Sisig
* Heat the butter in a large skillet over medium heat.
* Sauté the garlic until fragrant.
* Add the onions and cook for about 1 minute, keeping them slightly crisp.
* Add the bell peppers and green chilies. Cook for another minute.
* Add the crispy tofu and toss gently.
* Pour in the creamy sisig sauce and stir until all the tofu is evenly coated.
* Cook for 1–2 minutes, just until heated through. Do not overcook to keep the sauce creamy.
4. Serve
* Transfer to a sizzling plate if available.
* Garnish with chopped spring onions and extra chili if desired.
