Can I use different tofu?

The most common types of tofu are extra firm, firm, regular and silken. The different tofu categories correspond to the amount of water in the finished tofu product. So silken tofu is very soft, almost like pudding, because it has more water. Extra firm tofu is more ideal for this recipe or anything made with tofu cubes and promising "extra crispy tofu" in the recipe description. It is most readily available in grocery stores across the US, so you shouldn't have a problem finding it. The sauce for this Chinese tofu dish is extremely flavorful, and would be delicious in almost any application, so feel free to use whatever tofu or seafood you have on hand. Just be aware that the texture of the tofu will not feel like rich and crispy ground pork if you use a softer style of tofu.

How can I make this spicy?

The chili crisp in the sauce adds a balanced, flavorful heat to the mixture. If you're looking for a truly spicy tofu dish, adding a half teaspoon of red pepper flakes, or a teaspoon of garlic chili sauce (such as sambal oelek or sriracha) would add another layer of heat. Using chili oil in place of 1 tablespoon of neutral oil while sauteing the tofu would add additional flavor and heat. And I like to garnish this tofu stir fry dish with sliced red chili peppers, and that gives a final opportunity to create a spicier dish.

I don’t have ginger, what can I substitute?

Ground ginger is a great substitute for fresh ginger - start with 1 teaspoon and then taste and adjust seasoning from there. Same goes for garlic, if you're out of fresh garlic cloves, grab the garlic powder.

What can I substitute for chili crisp?

Chili crisp is one of my favorite pantry staples. It's available in Asian markets or here on Amazon. It is a super flavorful oil infused with crispy bits of dried chilies, garlic, onion and any number of other aromatics. Lao Gan Ma is the most popular and readily available brand (it's the one I always have in my pantry, no matter where I am in the world). Generally, chili crisp is a balance of savory and spicy flavors. I find it less spicy and less acidic than sriracha, and more approachable for many people. If you are looking to substitute for chili crisp, you could use whatever spicy thing you have in the pantry or fridge that your whole family enjoys. Hot sauce, red chili flakes, even cayenne powder.

What can I serve with this Chinese sticky tofu recipe?

Simple steamed Chinese broccoli, baby bok choy, sugar snap peas, even a simple veggie stir fry would all go well with this tofu dish. And don't forget to make your favorite kind of rice and noodles! My personal favorite is basmati rice, but jasmine rice or even plain white rice or brown rice would be a great foundation for this Chinese tofu. Cauliflower rice could be a good low carb option. I often serve Scallion Ginger Sauce with any Asian rice or noodle dish. Shrimp Wontons and Chinese Eggplant with Oyster Sauce would be a lovely appetizer and side dish combination.

What is the best oil to fry tofu in?

Neutral-flavored oil that has a high smoking point is best for frying tofu. Canola is great and so are vegetable/soybean oil and peanut oil.

Why is my tofu not crispy?

The drier you can get your tofu, the crispier it will become. You could pat tofu with a lint-free kitchen towel or paper towel before you start cooking but even better to press some of that excess water out using a heavy weight (see pic above).

How to store leftover tofu?

To store, transfer the tofu to an airtight container and store in the refrigerator for up to 3 days. The texture of tofu changes with freezing, so I would advise against freezing leftovers.

Chinese Tofu Recipe (that tastes like pork!)

Name: Easy Restaurant-style Chinese Tofu (that tastes like pork!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 4 tablespoons neutral oil, divided; 1 block extra firm tofu (16 ounces); 2 tablespoons cornstarch; 8 ounces shiitake mushrooms, cleaned and diced; 2 tablespoons fresh ginger, minced or grated; 3 garlic cloves, minced or grated; 2 green onions, sliced; 1/4 cup light soy sauce; 1 1/2 teaspoons dark soy sauce; 2 tablespoons honey; 1 1/2 teaspoons sesame oil; 2 teaspoons chili crisp; 1 1/2 cups veggie broth; 3/4 teaspoon rice wine vinegar; Splash of fish sauce, optional; Dash of white pepper, optional; For serving: fresh cilantro, basil, mint, cucumbers, red chili peppers

Easy Restaurant-style Chinese Tofu (that tastes like pork!)

black plate piled high with Chinese tofu on a bed of glazed noodles and garnished with fresh herbs and chilis

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Rich and saucy ground tofu in a sweet-savory Chinese sauce is the better-than-takeout vegetarian dish you've been waiting to make. Serve with wide egg noodles or basmati for a delicious dinner!

Author: Christina
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 4-5
Category: Easy Recipes
Method: Stove Top
Cuisine: Asian

Ingredients

4 tablespoons neutral oil, divided

1 block extra firm tofu (16 ounces)

2 tablespoons cornstarch

8 ounces shiitake mushrooms, cleaned and diced

2 tablespoons fresh ginger, minced or grated

3 garlic cloves, minced or grated

2 green onions, sliced

1/4 cup light soy sauce

1 1/2 teaspoons dark soy sauce

2 tablespoons honey

1 1/2 teaspoons sesame oil

2 teaspoons chili crisp

1 1/2 cups veggie broth

3/4 teaspoon rice wine vinegar

Splash of fish sauce, optional

Dash of white pepper, optional

For serving: fresh cilantro, basil, mint, cucumbers, red chili peppers

Instructions

Drain a block of extra-firm tofu and wrap it in several layers of paper towels. I usually cut my tofu in 2-3 equal slices before wrapping it in paper towels and weighting it with a heavy cutting board, cast iron skillet, and maybe some books. Removing excess moisture from the tofu is critical to achieving the minced meat texture we're looking for, so please don't skip over this step!
Once the tofu has drained (at least 30 minutes, but an hour will only help), crumble the pressed and fairly dried tofu into a small bowl and toss with 2 tablespoons of cornstarch to coat.
Heat 3 tablespoons of neutral oil in a wok or cast iron pan over medium-high heat until shimmering, then add the crumbled tofu tossed in cornstarch into the hot oil. Use a wooden spatula to break up any larger pieces of tofu as you shallow fry it in the skillet. Fry until the ground tofu is golden brown and crispy. Resist the urge to stand at the stove and stir, as this will slow the browning process. Just check on it every few minutes and ensure you're achieving a golden brown crust before tossing the tofu. This process will take 10-12 minutes, depending on the heat. When the entire mixture has a nice sear and it's looking delicious and crumbly like ground pork, transfer to a plate and set aside.
Reduce burner to medium heat and add the last tablespoon of oil to the same pan. Sauté the diced shiitakes, scallions, and grated garlic and ginger until mushrooms are browned, about 4-5 minutes. If the pan gets too dry, add a little bit of oil until it is finished cooking.
In a measuring cup or small bowl, add the vegetable stock, light and dark soy sauce, honey, sesame oil, chili crisp, rice wine vinegar, and a splash of fish sauce and white pepper, if using. Add the sauce and tofu crumbles to the pan with the mushrooms, ginger and garlic, and cook about 2 minutes, until the sticky sauce coats the tofu. Taste and adjust seasoning.
Spoon tofu mixture over a bed of rice or wide noodles and top with fresh cucumbers, red chilis, and herbs like basil, cilantro, and mint. Keep your jar of chili crisp handy.

Notes

Removing excess moisture from the tofu is critical to achieving the minced meat texture we're looking for, so please don't skip over this step! Tofu is the main ingredient in this dish so we want to treat it right.

Find it online: https://weekdaypescatarian.com/chinese-tofu-recipe/