Cilantro Garlic Tofu

Prep Time: 5 Mins

Cook Time: 5 Mins

Total Time: 10 Mins

Serves: 2-3

My tofu game leveled up when I stopped cooking it like a “white girl” and embraced the traditional Chinese cooking techniques shared by Hannah Che in Vegan Chinese. Here are two game-changing tips that challenge the way tofu is typically prepared:

1. Skip the Pressing: Contrary to popular advice, pressing tofu to remove water isn’t the key to crispiness—it actually makes it less tender, which Chinese cooks aim to avoid. Instead, add tofu to well-salted boiling water. This flushes out the stale, cold water inside, firms up the texture, and seasons it from within, all while eliminating that beany flavor.

2. Rethink Marinades: Tofu’s dense structure makes it hard for marinades to penetrate deeply, so skip the soaking. Instead, use heat to infuse flavor. The salted boiling water method works wonders, or cook tofu directly in a marinade or sauce for maximum flavor absorption.

Ingredients

390-450g medium-firm or firm tofu

Salt

1/2 cup (20g) cilantro leaves and stems, roughly chopped

2 small garlic cloves, minced

1 tablespoon toasted sesame oil

1 tablespoon nutritional yeast

Directions

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1. Cut the tofu into 2cm cubes.

2. Bring water to boil in a medium saucepan. Salt heavily. Add the tofu and cook for 3-4 minutes. This process will expel the stale water inside the curd and infuse salt within to flavour it. Drain well and place in a large bowl.

3. Add the cilantro, garlic cloves, sesame oil, nutritional yeast, and salt to taste. Serve warm, room temperature or transfer to the refrigerator to serve chilled. Serve with rice and your favourite vegetable for a complete meal. 

• Storing Tips

  Leftovers keep for 2-3 days in the refrigerator.

• Nutrition

  Per 1 serving (2 total):

  Calories: 262

  Carbohydrates: 6g

  Protein: 20g

  Fat: 17g

  Saturated Fat: 2g

  Fiber: 3g

  Sugar: 0g