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Soybeans and tofu

Silken tofu and garlic chives create a very tasty dish in just a few minutes.

Cold dishes and salads• Soybeans and tofu• [Stir-frying]

Cold silken tofu with garlic chives

Crispy tofu with balanced sweet, sour, and salty tastes—a result of blending Zhenjiang vinegar, sugar, soy sauce, and Shaoxing wine.

Soybeans and tofu• [Pan-frying]• [Stir-frying]

Sweet and sour crispy tofu

A signature tofu dish from the city of Tianjin, China. Shrimp, mushrooms, green peas, snow peas, and peacuts add layers of flavors and textures to the tofu.

Soybeans and tofu• [Stir-frying]

Eight-treasure tofu, Tianjin style (天津八珍豆腐)

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

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

This tofu stew, with tender bok choy and fragrant shiitake mushroom, is one of the best feel-good dishes.

Soups and stews• Soybeans and tofu• [Simmering]

Tofu with bok choy and shiitake mushrooms

In this summer salad. the succulent, sweet crabmeat pairs beautifully with the silken tofu. The salty and crunchy bits of Chinese zha cai (榨菜) add nice contrasts both in flavor and texture.

Cold dishes and salads• Fish and shelfish• Soybeans and tofu• [Steaming]

Crabmeat and silken tofu salad

This rich and delicious winter soup with pig’s trotters and dried soybeans is consumed by millions of Chinese families to stay warm and nourished.

Meat• Soups and stews• Soybeans and tofu• [Simmering]

Pig’s trotter and soybean soup