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October 3, 2008

Chinese Recipes

Humane Society International

  • Compass Group

Tofu and String Bean Appetizer

3 pieces of five-spiced tofu chopped into half-inch pieces
1/2 pound of string beans
10 garlic cloves, crushed and minced
1 teaspoon minced fresh ginger
half a lemon 
salt, sugar, soy sauce, rice wine, red chili sauce and sesame oil to taste

1. Bring a large pot of water to boil. Add string beans and boil for five minutes. Drain, run under cold water, and drain again.
2. Add tofu into the same boiling water, boil for five minutes. Drain and set aside to cool.
3. In a small bowl, whisk together the salt, sugar, soy sauce, rice wine, sesame oil and red chili sauce.
4. In a big bowl mix the beans, tofu and sauce together and add lemon juice; cover and refrigerate for at least one hour.

Braised Tofu and Green Soybeans

3 pieces of five-spiced tofu chopped into half-inch pieces
1 pound of soybeans
2 tablespoons of peanut oil
10 garlic cloves, crushed and minced
3 tablespoons of Chinese vegetarian barbecue sauce
6 star anises
3 tablespoons of black pepper
salt, sugar, soy sauce, rice wine, chili oil, sesame oil, and rice vinegar to taste

1. Heat oil in a skillet over medium heat.
2. Add garlic and salt. Add star anises, barbecue sauce, black pepper, sugar, soy sauce, rice wine, chili oil, sesame oil, and rice vinegar and stir for about one minute.
3. Add tofu and soybeans, stir for about three minutes.
4. Reduce to low heat. Cover the skillet for six minutes and stir again.
5. Cover for another six minutes and stir again. Remove to a big bowl, cover and refrigerate for at least one hour.

Butternut Squash Rice Noodles

2 pieces of deep-fried tofu, chopped into half-inch pieces
1/2 pound of rice noodles
1 medium butternut squash, steamed, mashed
3 tablespoons of olive oil
5 mushrooms, finely chopped
1 cup of basil
2 spring onions, chopped into one-inch pieces
2 teaspoons of minced fresh ginger
salt and soy sauce to taste 

1. Bring a large pot of water to boil. Add the noodles and boil the noodles until soft, set aside.
2. Heat oil in a skillet over medium heat. Add spring onions, ginger and salt.
3. Add tofu and mushrooms and stir-fry until golden brown.
4. Add rice noodles and squash and continue to stir for two minutes.
5. Add basil and soy sauce to taste.

Deep-Fried Tofu

2 pieces of soft tofu chopped into two-inch pieces
5 cups of cooking oil
3 garlic cloves, crushed and minced
1 cup of all purpose flour
1 tablespoon of cornstarch
1/4 teaspoon of baking power
1/2 cup of cold water
salt, sugar, pepper, soy sauce, rice wine, chili oil, and sesame oil to taste.

1. Mix cold water with all purpose flour, cornstarch and baking power.
2. Dip tofu into batter.
3. Deep fry into preheated oil of 360 degrees until golden brown.

Dipping sauce:
Mix garlic, salt, sugar, pepper, soy sauce, rice wine, chili oil and sesame oil in a small bowl.

Stir-Fried Tofu

1 package of firm tofu, cut into one-inch cubes
2 tablespoons of olive oil
1/2 cup of basil
2 spring onions, cut into one-inch pieces
5 mushrooms cut into cubes
salt, pepper and soy sauce to taste

1. Heat two tablespoons of olive oil in a skillet over medium heat. Add tofu, fry until golden brown. 
2. Add spring onion, mushrooms and salt, stir-fry for three minutes.
3. Add basil, stir-fry for one minute,
4. Add soy sauce and pepper to taste.

Fu Gui Tofu

2 tablespoons of olive oil
1 package of soft tofu
1 cup of basil
3 garlic cloves, crushed
2 Chinese eggplants, cut into one-inch pieces
1 teaspoon of minced fresh ginger
salt, sugar, soy sauce, and rice wine (or white wine) to taste

1. Heat oil in a skillet over medium heat. Add tofu, fry until golden brown.
2.  Add garlic, ginger and salt.
3. Add eggplant, stir-fry and cover the skillet for six minutes until eggplant becomes soft.
4. Add basil, stir-fry for one minute. Add wine, sugar and soy sauce to taste.

Ma Po Tofu

1 package of silken tofu, cut into one-inch pieces
4 tablespoons of spicy bean paste (辣豆瓣酱)
1 tablespoons chili powder
2 tablespoons cooking oil
3 tablespoons chili oil
2 teaspoon of fermented black beans, rinsed
2 spring onions, chopped into ½-inch pieces
3 gloves garlic, chopped into small pieces
2 tablespoons of cornstarch
1/2 cup of water
salt, pepper and soy sauce to taste

1. Heat oil in a skillet over medium-low heat. Add garlic, salt and bean paste, stir-fry for one minute.
2. Add tofu, chili power, chili oil, soy sauce, and black beans, stir-fry for two minutes.
3. Mix cold water with cornstarch.
4. Add mixture, lower the heat and simmer for four to six minutes until the sauce thickens.
5. Add spring onions and pepper to taste.

Kung Pao Tofu

2 tablespoons of soy sauce
1/2 tablespoon of rice vinegar
1 tablespoon cornstarch
1 tablespoon chili sauce
2 tablespoons of peanut oil
1/2 cup peanuts, skins removed
1 package of firm tofu, cut into ½ inch pieces
1 fresh red chili pepper, cut into small pieces
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 spring onions, thinly sliced

1. In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with half cup water.
2. Heat oil in a skillet over medium heat. Add tofu and stir-fry until golden. Add the peanuts and stir-fry until lightly browned.
3. Add the chili sauce and red chili pepper; stir-fry for two minutes.
4. Add garlic and ginger and continue to stir for two minutes.
5. Add green onions to mixture and simmer until the sauce thickens.

Tofu Rice Noodles

1/2 pound of rice noodles
1 tablespoon of sesame oil
4 tablespoons of olive oil
2 pieces deep-fried tofu, cut into ½-inch pieces
5 mushrooms, cut into thin slices
1/2 cup of carrots, cut into thin slices
1 cup of cabbage, cut into thin slices
2 spring onions, chopped into one-inch pieces
salt and soy sauce to taste

1. Bring a large pot of water to boil. Add the noodles and boil the noodles until soft. Drain and toss with sesame oil. Set aside.
2. Heat oil in a skillet over medium heat. Add spring onions and salt.
3. Add tofu and mushrooms and stir-fry until golden.
4. Add cabbage and carrots and stir-fry until soft.
5. Add rice noodles and continue stirring for two minutes. Add soy sauce to taste.

Stir-Fried Baby Spinach

2 tablespoons of olive oil
3 garlic cloves crushed
1 pound of baby spinach
salt, soy sauce and rice wine (or white wine) to taste


1. Heat oil in a skillet over medium heat. Add garlic and salt.
2. Add spinach, stir-fry two to four minutes. Add wine and soy sauce to taste.