Looking for the best tofu recipes? These Asian-inspired dishes are perfect for quick, easy meals and offer a delicious source of plant-based protein.
Looking for the best way to enjoy tofu? Asian cuisines provide incredibly versatile tofu recipes that cater to every taste, whether you’re a beginner or looking to explore new tofu dishes.
From simple, crispy pan-fried tofu for beginners to the rich flavors of mapo tofu, which are easy enough for any cook to tackle, these recipes highlight tofu’s extensive adaptability.
Tofu pairs wonderfully with a variety of ingredients, making it the perfect centerpiece for both vegan and vegetarian meals. It’s a fantastic source of plant-based protein that fits seamlessly into any diet.
Even skeptics can become tofu enthusiasts with the right recipe. Let these Asian tofu recipes inspire you to get creative in the kitchen.
15 Asian Tofu Recipes
1
5-Minute Microwave Silken Tofu (Soft Tofu)
This Korean silken tofu (soft tofu) takes less than 5 minutes to prepare using a microwave. With a simple soy chili sauce, it makes easy, quick, healthy, and delicious side dish or a light meal.
This Korean braised tofu, called Dubu Jorim, is easy to make and flavorful. Pan-sear tofu slices, then braise them in a savory, spicy soy sauce with gochugaru. Serve with rice or noodles.
Dubu Kimchi creates a delightful blend of contrasting flavors, combining warm and creamy tofu with stir-fried fermented kimchi and pork. It takes only 10 minutes to make and is a tasty way to use up old kimchi. This recipe can be adapted for a vegetarian diet.
Make crispy pan-fried tofu in 10 minutes! Enjoy Korean-style tofu (dubu buchim) with a golden crust and flavorful sauce, no long time pressing or cornstarch needed.
This Korean spicy tofu and egg dish in a skillet is a quick and easy to whip up, but is satisfying enough to justify making it for dinner. Gluten-free and vegetarian adaptable!
Sichuan Mapo Tofu, a spicy tofu dish from Chinese cuisine, is easy to make with this simple recipe. It combines soft tofu and ground pork in a rich, savory doubanjiang sauce for an authentic taste. Serve with rice for a quick, satisfying meal.
Sundubu jjigae is a velvety Korean tofu stew made with soft silken tofu, deep umami taste, and spicy stew. Add your favorite seafood to customize the dish.
Korean meat tofu patties (wanja-jeon) are a traditional Korean Chuseok dish, but they are also great for a lunchbox as well. You can use ground pork, beef, chicken, or mixture of any. Makes 3 dozen mini patties.
This watercress and tofu salad is a great Korean vegan and vegetarian dish. Blanched watercress and crumbled tofu are seasoned with soybean paste, garlic and sesame oil. Serve with rice!
Beef tofu stew made in a skillet is a quick and and easy way of enjoying rural style Korean stew. Adjust the heat level according to your preference. Look for thin slices of beef that has some marbling.
To make the sauce, combine soy sauce, Korean chili flakes, garlic, sugar, sesame oil, black pepper. Pour anchovy stock (or water) and mix well; set aside.
Slice tofu into 1/2-inch thickness. Press tofu slices slightly firmly with a piece of paper towel to remove excess moisture.
Heat oil in a skillet over medium heat. Add tofu slices and sear for 3-4 minutes on each side until golden and crisp.
Add onion and chili on top of tofu. Pour the sauce evenly over the tofu and let it boil. Cover with lid and cook for 4-5 minutes on medium low heat.
Remove the lid and garnish the braised tofu with chopped green onion and toasted sesame seeds if you wish. Serve with rice.
Notes
To make anchovy stock:Put 5-6 large dried anchovies and a piece of dried sea kelp in a pot with 2 cups of water. Bring to boil and simmer over low heat for 4-5 minutes. Discard the anchovies and sea kelp and reserve the stock.Vegetarian adaptation: Use water, instead of anchovy stock, in the sauce.