Tofu

Home Style Tofu is basically a homey Chinese concoction that comes in many iterations, depending on who the home cook is. The traditional Szechuanese version is spicy due to the addition of hot bean paste. My mom's Taiwanese version (with julienned pork, soy sauce, a pinch of sugar, sesame oil, and Chinese chives) is not. I like to straddle the line between savory & spicy, so this is my take.

I first came across this recipe in Weichuan's cookbook Tofu! Tofu! Tofu!  (published in 1994), then recently adapted it by using my own version of Kung Pao sauce and adding a few extras ingredients, such as sliced mushrooms, red onion, jalapenos, and cilantro. If you can Kung Pao chicken, then why not tofu, shrimp, or other stuff? They're all good!

If you gave me a choice between French fries or fried tofu, well the answer should be obvious. Even if you're not fond of tofu this fried version is, well, just really, really good. Two tips: it's best to use soft tofu for this dish (crunchy on the outside and melt-in-your-mouth tender on the inside) and also to serve it hot.

For this delicious Cantonese-style dish I tenderize the beef first in a baking soda-water mixture before marinating. The texture of soft tofu pairs beautifully with super tender beef and the delectable sauce consists of chicken stock lightly flavored with oyster sauce, soy sauce and sesame oil. So good served over steamed white rice!

Sounds like a weird combo, but tofu and avocado actually go really well together. Not sure where this dish originated from, but I adapted my version from a recipe in Weichuan's Chinese Rice and Noodles with Appetizers, Soups and Sweets . The original used only soy paste for the sauce, but I added a bit of sesame oil and wasabi to spice it up. Bonito shavings are optional, but I think they really enhance the dish.