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Soybeans and soy products

Braising tofu sticks with pork belly is a signature dish from Jiangxi Province of China, where the first tofu sticks were made over 1,000 years ago.

Meat• Soybeans and tofu• [Simmering]

Braised pork belly with tofu sticks

The hearty soup of black soybeans, pork ribs, ham, and gai lan (Chinese broccoli) is tasty and nurishing.

Meat• Soups and stews• [Simmering]

Black soybean soup with pork ribs, ham, and gai lan

Tofu skin, with a nutty flavor and slightly chewy texture, pairs wonderfully with the crunchy green soybeans (aka edamame) in this quick stir-fry.

Soybeans and tofu• [Stir-frying]

Stir-fried tofu skin with green soybeans

Fresh green soybeans taste wonderfully sweet and tender, with a lovely snap when you bit into them. A quick stir-fry with chicken and tomatoes creates a bright and clean dish with savory (umami), sweet, and sour flavors.

Soybeans and tofu• Vegetables• [Stir-frying]

Stir-fried green soybeans with heirloom tomatoes and chicken

Soybeans in different shapes and forms (green soybeans, firm tofu, tofu skin, and soybean paste) come together to create a very exciting vegetarian dish.

Soybeans and tofu• [Steaming]

Tofu rolls with soybean sauce

Although ramps are rarely used in Chinese cooking, they work wonderfully with garlic chives (韭菜), pressed tofu, and Chinese sausages (lap cheong) in this stir-fry that tastes at once Chinese and American.

Meat• Soybeans and tofu• Vegetables• [Stir-frying]

Stir-fried ramps with Chinese sausage and pressed tofu