Looking for a great Chinese tofu recipe for dinner or lunch? There are so many great options! From Mapo Tofu, to Kung Pao Tofu, and more! Here are 27+ delicious Chinese tofu recipes to try at home!
Below are some classic Chinese tofu recipes that you may or may not have tried.
Some of these, like Mapo Tofu are traditional Chinese recipes, while others, like this Tofu in Peanut Sauce, is more new-school with an asian-twist. But the one thing they all have in common is that they’re super delicious and easy to prepare!
Find something everyone will love with these 27+ healthy Asian tofu recipes!
PS – Be sure to check out these 30+ tasty Asian side dishes too!
The BEST Chinese Tofu Recipes to Try Out!
🕕 How to Make Ahead and Store
Many of these Chinese tofu recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you Make Any of These Asian Tofu Recipes?
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27+ BEST Chinese Tofu Recipes
Ingredients
- 2 14-ounce packages extra-firm tofu (drained)
- 2-3 Tablespoons cornstarch
- 1 cup jasmine rice
- 1/2 cup coconut milk (full fat)
- ½ cup lime juice (divided, and zest of 1 lime (for rice) (from about 5 medium limes))
- 1 red bell pepper (thinly sliced)
- 2/3 cup peanut butter
- 2 Tablespoons avocado oil (or vegetable oil)
- 1 Tablespoon grated ginger
- 1 Tablespoon maple syrup
- 1 habanero pepper (stem and seeds removed)
- 1 Tablespoon soy sauce
- 1 Tablespoon rice wine vinegar
- 3 cups arugula
- 3 green onions (thinly sliced, divided)
- Salt and pepper
- Black sesame seeds to garnish
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Cut tofu in half lengthwise. Sandwich slices between paper towels and squeeze out as much liquid as possible.
- Cube tofu and toss with cornstarch, until coated. Arrange on a baking sheet and cook 20-30 minutes, flipping halfway through.
Coconut Rice:
- In a small pot, combine rice with 1 cup water, coconut milk and a pinch of salt. Bring to a boil then reduce heat. Simmer, covered for 15 minutes, until rice is tender. Remove from the heat and let sit, covered, until ready to serve.
Peppers:
- While tofu and rice are cooking, in a small bowl, stir ¼ cup lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, and a pinch of pepper. Toss to combine and set aside.
Peanut Sauce:
- Add ¼ cup lime juice, peanut butter, oil, ginger, maple syrup, habanero and ¾ cup water to a food processor or blender. Process until smooth and season to taste with salt.
- Remove 1 cup peanut sauce to a small bowl and add rice wine vinegar and soy to make the dressing; set aside.
Finishing:
- Heat a large skillet over medium heat. Once hot, add tofu and remaining peanut sauce. Cook 2-3 minutes, stirring frequently, until tofu is coated in the sauce.
- Add the lime zest and HALF of the sliced scallions to the rice, then fluff with a fork.
- Divide the rice between bowls. Top with tofu, arugula and peppers. Drizzle the peanut dressing over top and garnish with remaining sliced scallions and black sesame seeds, if desired.