Tofu: A Canvas for Flavour in Chinese Cooking

In the UK tofu or soya bean curd is often seen as a substitute for meat, or as a token vegetarian option. This is not at all how it is viewed in China. Hungry Female our Malaysian Chinese food blogger at Great British Chefs for gives her thoughts on the versatility of tofu and why it should be elevated to a dish in its own right and not a poor substitute to meat.  She also shares a delicious recipe for Chilled Silken Tofu with Crunchy Shallots. 

Blog post by Hungry Female for Great British Chefs

In the UK tofu or soya bean curd is often seen as a substitute for meat, finding its way into burgers, salads even English-style breakfasts as a token vegetarian option. Whilst I am genuinely intrigued to how tofu has been interpreted by a Western palate and actually rather pleased that it has found its way into mainstream eating culture, this is far from how the Chinese view and treat it.

I love tofu. Firm and silken are only two in the myriad of forms and textures this white soya bean product comes in. Tofu produces a delicate yet crunchy outer layer when fried. Tofu skin can be kept, dried becoming rippled, making it slightly chewy and wonderful when tossed with meat and vegetables. Tofu puffs (they have a puffy pillowy texture) can be stuffed with almost any ingredients, making a small sandwich that looks like those infamous Momofuku buns. Tofu can also be eaten sweet – very silken tofu that has been chilled, drizzled with sugary ginger syrup or molasses called “Tofu Flower” is a widespread Southern Chinese dessert.

The Chinese honour tofu in its own right, never as a substitute. Being a “yin” or “cooling” ingredient (Yin as in Yin & Yang, the Chinese concept of duality and balance) it’s seen to counter the heavier, richer foods in a meal. A typical Chinese menu would feature tofu as a key component alongside meat, vegetables and seafood, being a canvas for almost any flavour.

If you would like to try tofu in a typical Chinese way, I would love to share one of my favourite tofu recipes that I’ve enjoyed as a child to this day.  Silken tofu is regarded as a higher grade and best eaten chilled. The crunchy shallots in this recipe create a crisp, sweet contrast to that milky, smooth goodness beneath.

Chilled Silken Tofu with Crunchy Shallots

1 block chilled silken tofu, usually 300g

3-4 shallots, finely sliced into very thin rings

1 tbsp. oyster sauce

1.5 tbsp. light soy sauce

1 tsp brown sugar

Several drops of sesame oil

Vegetable oil for frying

Method:

Pour enough vegetable oil into a small saucepan so that it comes up 1cm from the bottom, and heat up. The oil is hot enough when a breadcrumb goes brown.

Fry the shallots in the oil, potentially in two batches depending on size of the saucepan so they don’t overcrowd. Watch them carefully; they need to be just golden but not much browner so they become bitter.

Drain the shallots on kitchen paper and reserve the oil. Let them cool down.

Place the chilled tofu onto a serving plate, draining off any liquid from its packet. Mix the oyster sauce, light soy, sugar, sesame oil together with a tablespoon of the shallot oil. Make sure the sugar has dissolved. Feel free to experiment with quantities and mix the sauce to taste too

Pour the sauce over the tofu, and top with crunchy shallots.

Enjoy with steamed rice alongside other sumptuous Chinese dishes as part of a balanced meal.

Try this recipe with finely sliced garlic instead of shallots, making sure the garlic is just golden and reserving the oil. 

Blog post by Hungry Female for Great British Chefs

Have you ever cooked tofu?  What are some of the dishes that you’ve made with it?  Let us know how you like to cook tofu over on Great British Chefs Facebook page.