49 Tofu Recipes Everyone Will Devour

Tofu comes in a variety of forms including puffs, skins, strips and blocks (ranging in texture from silken to extra firm). It can, yes, be used as a plant-based or vegan protein swap in many dishes, but it’s also had a long history as a staple ingredient in a wide range of cuisines, especially those of East and Southeast Asia. From more traditional takes (think mapo tofu) to inventive (think whipped tofu dip), these tofu-first dishes are wonderful in their own right.

You might recognize this aesthetically pleasing spin on miso soup from your TikTok or Instagram feed. While getting tofu to resemble a delicate, gorgeous flower takes some knife skills, it’s very doable – and only requires a pair of wooden chopsticks and a plastic bowl scraper.

Salt and pepper anything (shrimp, squid or tofu) is a favorite stir-fry and offered in most Chinese restaurants. The combination of the wok hey (breath of the wok) and the savory flavors from garlic, chile pepper, spices and particularly the famous salt-pepper mixture is wonderfully satisfying. The tofu version, known as ziu jim dau fu in Cantonese, showcases this vegetarian protein at its best: golden and crispy on the outside, lush and pillowy-soft on the inside.

This spicy, aromatic Sichuan dish is recognizable from the citrus aroma of Sichuan peppercorns and the spicy fermented flavor of hot bean sauce. According to legend, Mapo Tofu (Pock-Marked Grandma's Tofu) was named after an old Chinese woman who served the dish to her restaurant guests. She became known for it and people began referring to the dish as the pock-marked woman's tofu.

Though this dish is traditionally made with ground pork, the real stars are the spicy bean paste, soft tofu and, of course, Sichuan peppercorns, which have a citrus flavor and a signature numbing effect. So switching out the meat for mushrooms is easy and delicious. Andy Liang’s version (which also happens to be vegan), calls for dried shiitakes so you can use the mushroom soaking liquid as stock.