Looking for more delicious ways to use tofu? Check out this collection of the best Chinese Tofu Recipes! From Stuffed Breakfast Pancakes, to Vegan Spam, Vegan Mapo Tofu, and Tofu pudding, you’ll be cooking up a storm using this versatile and inexpensive plant-based protein in no time.

Types of Tofu
Before diving into the recipes, it’s important to have a basic understanding of tofu to know which level of firmness is best for your recipe. Here’s a quick run down on the most common types of soy tofu you’ll find in grocery stores, as well as some of their ideal uses.
Silken Tofu
Silken tofu is the softest type of tofu, almost custard like. It’s great for blending into creamy sauces, using in soups like Miso Soup, and even using to make soft tofu scrambled eggs.
Check out my top favorite Silken Tofu Recipes here.
Medium Tofu
‘Medium’ and ‘firm’ tofu are some of the most versatile; they’re soft enough to make recipes like vegan ricotta cheese, yet still firm enough to be or cubed and fried or used it as a meat substitute.
Extra Firm Tofu
Extra firm tofu is one of the most common tofus used in plant-based recipes and is ideal for baking, frying, and air frying (including several of the Chinese tofu recipes below!).
It’s the firmest tofu you will find that still comes in a tub of water. Before using, drain this water and either press or crumble this tofu into tofu bolognese or copycat Chipotle sofritas.
Super Firm Tofu
Super firm tofu comes vacuum sealed in plastic (instead of a tub of water) and are pre-pressed to remove as much excess moisture as possible. It’s a great substitute for extra-firm tofu, especially if you like your tofu as firm as possible.
Give it a try with my Sticky Vegan Orange Chicken and 30 Minute Crispy Peanut Tofu.
Frozen Tofu
A popular technique for changing the texture of tofu is freezing it. When tofu is frozen, the water content freezes into ice crystals that expand which pushes apart the protein network. After thawing, these ice crystals melt, leaving the tofu with a spongier texture that actually makes it more meat-like and chewy like chicken. This texture is very similar to the tofu you’ve probably tried at Chinese restaurants.
To freeze tofu, simply place the unopened package in the freezer and freeze for at least 12 hours and up to 3 months. When you thaw it, don’t be alarmed that the tofu may be a little more yellow (this is normal!).
If you would like to make twice-frozen tofu (which makes great “chicken” nuggets, by the way), freeze the tofu overnight once, thaw it, and freeze and thaw it again, all without opening the package. Once thawed and you are ready to use it, open the package, and drain the fluid.
The Best Chinese Tofu Recipes
If you’ve got a few bricks of tofu in the fridge and you don’t know what to make, peruse this list of the best Chinese tofu recipes and make your shopping list. Don’t forget to save this post for later!
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