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Exploring various tofu dishes from different corners of the world might pleasantly surprise you with flavours you'll enjoy so much that you might want to get over the idea that tofu is only a boring replacement for meat. Although there might not be much flavour to the soybean-based curd, you can pair it with almost any product in your pantry to make anything from savoury recipes to sweet treats.
Tofu falls on the firm side of the consistency spectrum. In stir-fries, stiffer is better; nevertheless, for soups, go for soft or delicate silken, which also works well for smoothies and desserts.
Kimchi Jjigae, South Korea
The Korean stew Kimchi jjigae uses kimchi as its main component and is very tasty. Chopped vegetables like potatoes or zucchini, scallions, and chopped tofu, pork, or shellfish are typically added as extra ingredients. Particularly popular in South Korea, kimchi stew is typically served as a communal dinner and is best consumed fresh off the stove.
You get the most flavour from the stew when you use older kimchi for this recipe. Along with other traditional Korean sides (banchan), kimchi jjigae is typically served with rice on the side.
Mapo Doufu, China
Mapo doufu, a dish of Sichuan origins, is made of tofu cubes soaked in a hot sauce with minced meat—typically pork or beef—and fermented black beans called douchi. The dish's name derives from the female chef who is credited with creating it, and it is supposed to have originated in a modest Chen Xingsheng restaurant in Chengdu in 1862.
Specifically, the term "mapo" refers to an abbreviation that means "pockmarked grandma," alluding to the way the lady looks. Sichuan peppercorns, chilli oil, and doubanjiang, a broad bean paste, provide the dish's numbing spiciness and heat. Other ingredients include wine rice, soy sauce, ginger, garlic, chopped green onions as a garnish, and optional starch, which acts as a thickener.
Sundubu Jjigae, South Korea
Sundubu jjigae is a type of traditional Korean stew. Uncurdled tofu is the main component in sundubu, along with a plethora of additional ingredients. The tofu has a smooth, silky consistency instead of being hard since it is not strained. It never gets as thick as fully strained tofu; however, its texture can range from extremely soft to more solid.
There is a wide range of options for extra ingredients, most of which are based on personal taste. It can be made with a variety of shellfish or meat, most often beef. Sometimes the recipe calls for the simultaneous use of beef and fish. Onions, garlic, scallions, zucchini, and mushrooms are the most prevalent veggies in Sundubu.
Gorengan, Indonesia
A broad category of Indonesian deep-fried snacks that can be made using a range of ingredients is collectively referred to as "gorengan." Typically, the fritters—whether savoury or sweet—combine egg batter with different ingredients such as bananas, tempeh, tofu, sweet potatoes, or jackfruit.
You can either chop the ingredients finely and mix them into the batter, or you can just dip them before frying. Gorengan, sold in several markets around the nation, is one of the most popular street food products in Indonesia. Some of the most well-liked variations include pisang goreng (bananas), ubi goreng (sweet potato), aci goreng (fried tapioca dough), tahu goreng (fried tofu), and singkong goreng (fried cassava).
Agedashi Tofu, Japan
Agedashidofu, a well-liked dish of deep-fried tofu, is usually served with tentsuyu dipping sauce, which is prepared from dashi, soy sauce, and mirin. It can be eaten as an appetiser or as a side dish. This popular, traditional meal was featured in the 1782 edition of the Japanese tofu cookbook Tofu Hyakuchin, along with recipes for simmering and cold tofu.
It's simple to make and agedashidofu is served at nearly all Japanese restaurants. Dried bonito fish flakes, grated daikon, or chopped negi spring onions are typical toppings for this meal.
Taho, Philippines
Taho is a delicious dish from the Philippines made of plump sago pearls and fresh, squishy tofu drenched in arnibal syrup. Similar desserts can be found in many Asian nations, and the majority of them require the use of silky tofu, which is the softest type of tofu and has an exceptionally soft consistency along with a delicate and creamy texture.
Steamed or briefly cooked, it is topped with a sweet arnibal syrup (prepared from melted brown sugar) and subtly flavoured with vanilla. Typically, chewy sago pearls—which resemble tapioca in both look and texture—are sprinkled over the dessert. Taho is typically served by street sellers who provide this traditional treat as a sweet, high-protein breakfast in the early morning.
Douhua, China
Douhua is a well-known Asian delicacy made of smooth tofu topped with a variety of savoury or sweet toppings. It is a tofu dish with a mild flavour and an extremely soft consistency that is created using coagulated soy milk. Though it originated in China, the delicacy quickly became popular in other Asian nations, where it is today one of the most cherished sweet delights.
While it is primarily consumed as a dessert, typically served with sweet or ginger-infused syrups on top, in some parts of China, particularly in the north, it is also eaten as a creamy snack when topped with savoury toppings. Douhua is typically eaten as part of traditional dim sum meals or sold by street vendors.
