tofu – yummy food share

Golden Shrimp and Cabbage Tofu Stew

2026-01-25

If you’re searching for a dish that is the very definition of comfort in a bowl, look no further. This one-pot stew is a beautiful and simple way to bring incredible flavors to your dinner table. By gently simmering succulent shrimp, tender tofu, and sweet Napa cabbage, you create a rich, savory broth that’s both nourishing and deeply satisfying. This recipe is a fantastic introduction to braising, a slow-cooking technique that coaxes out the maximum flavor from every ingredient. It’s a moderately easy dish that comes together in about 30 minutes, making it perfect for a weeknight meal when you want something special without spending hours in the kitchen. The taste is a wonderful balance of savory and umami, with a subtle warmth from the aromatics that will have you coming back for a second helping. Before you begin, let’s gather everything you’ll need. Don’t be intimidated by any unfamiliar names; most can be found in larger supermarkets or an Asian grocery store, and I’ve included easy-to-find alternatives for everything. Ingredients: Napa Cabbage: 1 head Tofu: 1 block (about 14-16 oz). Firm or medium-firm tofu works best as it holds its shape during simmering. Shrimp: About 1/2 pound (225g) of raw sea shrimp or prawns. Shell-on shrimp will add more flavor to the broth, but peeled and deveined will also work perfectly. Sichuan Peppercorns: 10 whole peppercorns. These provide a unique, citrusy aroma and a slight tingly sensation. If you can’t find them, you can omit them or use a pinch of black peppercorns, though the flavor will be different. Aromatics: 1-inch piece of ginger, thinly sliced (a good substitute if you don’t have scallions), 2 cloves of garlic, minced, and a handful of chopped scallions (green onions). Cooking Wine: 1 tablespoon. Chinese cooking wine (Liaojiu) is traditional. A great…

Heartwarming Radish and Tofu Soup

2026-01-01

When the weather turns chilly, there’s nothing quite like a steaming bowl of soup to warm you from the inside out. If you’re looking for a recipe that is incredibly quick, surprisingly flavorful, and beautifully light, you’ve found it. This Radish and Tofu Soup is a culinary gem that comes together in just about 10 minutes, making it perfect for a busy weeknight or a simple, restorative lunch. The cooking process is wonderfully straightforward—mostly just simmering—and the resulting flavor is a delicate balance of sweet, savory, and fresh. The unique sweetness from the cooked radish, a savory depth from a secret ingredient, and the silky texture of tofu create a soup that is both comforting and elegantly simple. Don’t be fooled by its pale color; this soup packs a gentle but memorable punch that will have you coming back for a second bowl. Let’s gather our ingredients. The beauty of this soup lies in its simplicity, so you won’t need a long shopping list. For the substitutes, I’ve suggested items commonly found in Western supermarkets that will work wonderfully. Ingredients: For the Soup: 1/2 large Daikon Radish (about 1 pound or 450g) 1/2 block (about 7 oz or 200g) Silken or Soft Tofu 1 small handful (about 2 tablespoons) Dried Shrimp 1-inch piece of Ginger 4 cups Boiling Water or a light vegetable broth 1 tablespoon Neutral Oil (like vegetable, canola, or avocado oil) For the Thickener & Garnish: 1 tablespoon All-Purpose Flour (or cornstarch) A handful of fresh Cilantro A pinch of Ground White Pepper A few drops of Toasted Sesame Oil Salt, to taste A Note on Ingredients: Daikon Radish: This large white radish is milder and sweeter than its small red counterparts, especially when cooked. You can find it in most large supermarkets, often in the international…

Hearty Tomato Meatball and Tofu Soup

2025-12-16

If you’re ever in need of a dish that feels like a warm hug in a bowl, this is it. This beautifully rustic soup is a one-pot wonder, ready in about 20 minutes, making it an absolute lifesaver on busy weeknights. Its genius lies in its simplicity. While the flavor profile is complex—a vibrant, savory tomato broth that’s perfectly balanced with a tangy sweetness—the process is surprisingly straightforward. You’ll be creating tender, juicy, homemade meatballs and simmering them with silky tofu in a rich, ruby-red broth that looks as incredible as it tastes. Don’t let the idea of making meatballs from scratch intimidate you; it’s the easiest and most rewarding part of this recipe. This dish is pure comfort, proving that sophisticated flavors don’t always require hours in the kitchen. Here is everything you’ll need to get started. Don’t worry if you can’t find an exact ingredient; this recipe is very forgiving and I’ve included some easy swaps you can find in any major supermarket. For the Meatballs: Ground Pork: 300g (about 2/3 lb). Ground chicken or turkey are also fantastic alternatives. For a richer flavor, you can use a mix of pork and beef. Minced Ginger: 1 tablespoon. You can use ginger paste from a jar if you’re short on time. Sesame Oil: 1 teaspoon. This adds a wonderful nutty aroma. Salt: 1 teaspoon. Chicken Essence (or Bouillon Powder): 1/2 teaspoon. This is a flavor enhancer that adds savory depth (umami). If you prefer to avoid it, you can substitute it with a pinch of mushroom powder or simply rely on the salt and pepper for seasoning. Sweet Potato Starch: 2 tablespoons. This is the secret to tender, juicy meatballs that hold their shape. If you can’t find it in the international aisle, cornstarch is an excellent and readily…

Fiery Sichuan Cabbage with Golden Tofu

2025-10-08

If you’re searching for a weeknight meal that explodes with flavor but comes together in under 15 minutes, you have officially found your new favorite recipe. This stir-fry is a masterclass in simplicity and taste, transforming humble cabbage and tofu into a dish that is deeply satisfying and wonderfully aromatic. The magic lies in its “Ma La” flavor profile, a signature of Sichuan cooking that combines the fiery heat of dried chilies with the unique, tingly numbness of Sichuan peppercorns. It’s a simple stir-fry, making it incredibly easy for cooks of all levels, yet the taste is complex and exciting. This dish is proof that you don’t need a long list of ingredients or complicated techniques to create something truly spectacular. Here’s everything you’ll need to get started. I’ve suggested some quantities, but feel free to adjust them to your personal taste, especially the spicy elements. One of the best things about home cooking is making it your own! For the Dish: Tofu: 1 block (about 14 oz or 400g) firm or extra-firm tofu, pressed and patted dry Cabbage: ½ a medium head of green cabbage (about 4-5 cups), torn or roughly chopped Dried Red Chilies: 5-10, depending on your spice preference Sichuan Peppercorns: 1 teaspoon Fresh Ginger: 3-4 thin slices Scallions: 2 stalks, cut into 1-inch sections High-Heat Cooking Oil: 2-3 tablespoons (such as canola, grapeseed, or avocado oil) Salt: ½ teaspoon, or to taste MSG (Monosodium Glutamate): ¼ teaspoon (optional) Ingredient Notes & Substitutions: Tofu: Using firm or extra-firm is key. It holds its shape beautifully when fried. Avoid silken or soft tofu for this recipe. Sichuan Peppercorns: These are the star ingredient and provide a unique, citrusy aroma and a pleasant tingling sensation on the tongue. You can find them at most Asian grocery stores or online….