Tofu and Shiitake Teriyaki Balls

These tofu and shiitake teriyaki balls are soft, chewy, and full of umami—an easy plant-based dish that feels both comforting and satisfying. Made from simple ingredients like soft tofu, rehydrated shiitake mushrooms, garlic, and glutinous rice flour, they come together into a sticky dough that cooks into bouncy, mochi-like bites.

The shiitake mushrooms add deep savory flavor, especially after being sautéed with garlic until aromatic. Once shaped and boiled, the tofu balls turn tender with a pleasant chew, making them perfect for soaking up sauces.

Tossed in a glossy homemade teriyaki sauce made from soy sauce, mirin, and a touch of brown sugar, these little bites become irresistibly sticky and flavorful. They’re delicious on their own, served over a bowl of steamed rice, or added to noodle soups.

Light, wholesome, and packed with texture, these tofu teriyaki balls are a fun twist on tofu dishes and a great way to enjoy a satisfying meatless meal.

Ingredients

Tofu Balls:

- 250 g soft tofu

- 15 g dried shitake mushrooms

- 150 g glutinous rice flour 100gl 60 rice 

- 3 cloves minced garlic

- 15 g olive oil (or neutral oil)

- salt, black pepper to taste

Teriyaki sauce:

- 50 ml soy sauce

- 40ml mirin

- 20g brown sugar

- 50 ml water

- 1 tsp corn starch + 1 tbsp water

Instructions:

1. Prepare the mushrooms

- Soak dried shiitake mushrooms in hot water for 20–30 minutes until soft.

- Squeeze out excess water and finely chop them. Keep a few tablespoons of soaking water if you want to boost umami flavor later.

2. Sauté aromatics

- Heat up olive oil in a pan.

- Add garlic, sauté until fragrant.

- Add chopped shiitake mushrooms and cook until dry and aromatic. 

- Let cool slightly.

3. Make the dough

- In a large bowl, crush the tofu with a fork until smooth.

- Add glutinous rice flour, salt, and pepper. Mix until a sticky dough forms.

- Stir in the cooled mushroom mixture and knead gently to combine.

The dough should be soft but not wet. If too sticky, add a bit more flour.

4. Shape and cook

- Roll into bite-sized balls (about 25–30 g each).

- Bring a pot of water to a boil, then reduce to medium heat.

- Drop in the tofu balls and cook until they float to the surface, then continue boiling for 3 minutes.

- Remove with a slotted spoon and drain well.

5. Make the teriyaki sauce

- In a small pan, mix soy sauce, mirin, brown sugar, and water.

- Bring to a gentle boil.

- Mix cornstarch + water in a separate bowl, then pour into the sauce while stirring.

- Cook until the sauce thickens and becomes glossy.

6. Finish and serve

- Toss the tofu balls in teriyaki sauce, stir to coat them with sauce.

- Serve hot — optionally with steamed rice, sesame seeds, and chopped scallions.

Tips

-For extra chewiness, use glutinous rice flour (not regular rice flour).

- Want more flavor? Add a few drops of sesame oil or a pinch of chili flakes.

- These tofu balls also taste great in soups or noodle bowls!

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Tamago Tofu - Easy Steamed Egg Tofu

This homemade egg tofu (雞蛋豆腐) is soft, silky, and wonderfully smooth - just like the tender, golden egg tofu you find in Asian restaurants. Made simply from soy milk, eggs, and a touch of cornstarch, it steams into a delicate custard-like block with a gentle savory flavor.

Once cooled, it unmolds easily into a firm yet jiggly tofu that slices cleanly. You can eat it chilled, pan-fry it until lightly crisp on the outside, or add it to stir-fries, soups, and hot pot. It absorbs sauces beautifully and brings a soft, creamy texture to any dish.

This recipe is a quick, homemade way to enjoy the classic Asian egg tofu - fresh, smooth, and much more flavorful than store-bought versions. Perfect for anyone who loves silky tofu dishes or wants a lighter, protein-rich addition to everyday meals.

Yield: 1 block (about 2–3 servings)

Ingredients

- 375 cc sugar-free soy milk

- 3 eggs

- 1 teaspoon salt

- 2 teaspoons cornstarch

- A little water (for mixing with cornstarch)

Instructions

1. Prepare the Ingredients

- Beat the eggs in a bowl until smooth.

- Mix the cornstarch with a little water to make a slurry.

2. Make the Egg Mixture

- Add soy milk to the beaten eggs.

- Stir in the salt and cornstarch slurry.

- Mix until well combined.

- Strain for Smoothness

- Strain the mixture 2–3 times to remove bubbles and ensure a silky texture.

3. Prepare the Container

- Line the bottom and sides of a heatproof container with baking paper for easy removal.

4. Steam the Tofu

- Pour the egg mixture into the prepared container.

- Gas stove method: Place in a steamer and steam over medium heat for about 15 minutes.

- Electric cooker method: Add 3 cups of water to the outer pot, place the container inside, and steam for about 15 minutes.

5. - Cool and Serve

- Let the steamed tofu cool completely before unmolding.

- Slice and serve as-is, or use in stir-fries, hot pot, or other dishes.

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History and Types of Soy Products in Taiwan

Taiwan has a rich history deeply intertwined with the cultivation and importation of soybeans and soy products, dating back over 2700 years. Although soybeans were initially cultivated in Northeast Asia, Taiwan began importing them as early as 1647. In contemporary times, approximately 97% of all consumed beans in Taiwan are imported from America.

Native to Taiwan, Formosan beans also grow wild in regions such as Indonesia and Hawaii. During the Japanese occupation, soybeans were predominantly cultivated for oil, which served various purposes including lamp fuel and cooking oil. Globally, soybeans rank as the foremost source of vegetable oil and are the sixth largest food crop. In Taiwan, the cultivation of soybeans over an area of 50,000 hectares primarily contributes to nitrogen fixation in the soil, thereby benefiting agricultural sustainability.

Soybeans are renowned for their high nutritional value, containing elevated levels of protein, calcium, vitamin C, vitamin B1, and vitamin B9 compared to other major crops. While soy products are generally considered healthier options, excessive consumption may lead to kidney stone formation due to the presence of oxalic acid. Additionally, unfermented soy products like tofu and soy milk contain phytic acid, which can inhibit the absorption of essential minerals such as iron, zinc, calcium, and copper. Despite these considerations, soy consumption has been associated with potential health benefits such as anti-cancer effects attributed to phytoestrogens, although it's also linked to potential hypothyroidism due to isoflavones hindering iodine absorption.

Soybean seeds contain approximately 18-19% oil, which is extracted through a process involving bean cracking, moisture adjustment, and commercial hexane extraction. The resultant material, known as soymeal, is rich in protein and serves as animal feed. Soy can also be processed into flour, boasting a protein content of 50%, 5% fiber, and being gluten-free. Baked goods made with soy flour exhibit a rich color and dense texture. Soy serves as a versatile substitute for various ingredients including eggs, milk, margarine, yogurt, cheese, and meat, and can even be utilized in the creation of nut butter. Additionally, roasted and ground soybeans can serve as a caffeine-free coffee substitute.

Taiwan boasts a diverse array of popular soy products, including soy milk (豆漿, dòujiāng), tofu (豆腐, dòufu), dried tofu (豆干, dougan), and bean-curd pudding (豆花, douhua). Tofu, also referred to as bean curd, has been integral to Chinese cuisine for over 2000 years. Shenkeng District in New Taipei City stands as a renowned hub for stinky tofu (臭豆腐, choudoufu).

Soft tofu, silken tofu, or douhua, encompasses unpressed fresh tofu with gelled soy milk. Extra soft tofu is produced by incorporating seawater or saline water into soy milk, yielding soft and loose curds. Silken tofu (滑豆腐, huádòufu), gelled with gypsum, exhibits high moisture content, rendering it suitable as a dairy and egg substitute.

Bean-curd pudding (豆花, douhua) shares similarities with silken tofu and is typically consumed shortly after preparation. Certain variations incorporate black soybeans, resulting in a more gelatinous texture and grayish hue. Firm tofu (老豆腐, lǎodòufu) denotes dried and pressed tofu boasting high moisture content, while extra firm tofu (豆干, dòugān) holds the least amount of moisture among fresh tofu variants.

Various processed tofu products enjoy popularity, including pickled tofu (豆腐乳, dòufurǔ), also known as fermented tofu, and frozen tofu (冰豆腐, bīngdòufu), crafted from soft tofu with ice crystals forming layered cavities. Tofu skin, derived from boiling soy milk to form a protein and lipid skin, can be dried into sheets known as soy milk skin (腐皮, fǔpí) or shaped into tofu skin (腐竹, fǔzhú).

Furthermore, soybeans play a pivotal role in the production of soy sauce (醬油), whose brewing commenced around 2500 years ago during the Han Dynasty in China. Introduced to Taiwan in 1649, soy sauce brewing continues to thrive, with WanChuang Soy Sauce (丸莊醬油) Factory exemplifying establishments where the traditional brewing method is meticulously upheld, preserving the heritage and authenticity of this iconic condiment.

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Sichuan-style Mapo Tofu 麻婆豆腐

 

Sichuan Mapo Tofu 麻婆豆腐 is a beloved dish from Sichuan Province in China. It's a spicy and flavorful dish made with tofu, ground meat (often pork or beef), fermented black beans, garlic, ginger, and Sichuan peppercorns, all cooked in a spicy and numbing chili bean paste sauce. The dish typically has a bold and complex flavor profile, with the numbing sensation from the Sichuan peppercorns adding another dimension to the dish.

Mapo tofu is known for its rich, spicy, and aromatic sauce that coats the tofu and meat, creating a deliciously satisfying dish. It's often served hot and garnished with chopped green onions for added freshness and flavor. Despite its fiery reputation, Mapo tofu is a favorite among many for its addictive taste and comforting qualities.

I add more chilies if I make it for myself, but this version is milder in spice so that my husband can also enjoy it. Making it is very simple! 

Ingredients

- 300g tofu, drained and cubed

- 15g salt

- 4-5 tbsp Sichuan peppercorns

- 4-5 chili peppers, to taste

- 4-5 cloves garlic, minced

- 120g ground pork

- 2 tbsp chili bean paste (30g)

- 1 tbsp brown sugar (10g)

- 1 tbsp rice wine (15ml)

- 1 tbsp light soy sauce (15ml)

- 15ml sesame oil

- 200ml water

For the Slurry:

- 1 tbsp corn starch

- 1 tbsp water

Instructions

1. Prepare the Tofu:

   - Drain the tofu and cut it into cubes.

   - Bring a pot of water to a boil with a dash of salt.

   - Add the tofu cubes to the boiling water and let them simmer for 2-3 minutes.

   - Remove the pot from the heat but keep the tofu in the water until ready to use.

2. Prepare the Sichuan Peppercorns:

   - Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes until fragrant.

   - Grind the toasted Sichuan peppercorns into a fine powder using a mortar and pestle or a spice grinder.

3. Cooking the Dish:

   - In a pan, heat some oil over medium heat.

   - Add the minced garlic and chili peppers to the pan and sauté until aromatic.

   - Add the ground pork to the pan and cook until browned.

   - Stir in the chili bean paste and cook for another minute.

   - Pour in the water and season with rice wine, brown sugar, and light soy sauce.

   - Let the mixture simmer for a few minutes to allow the flavors to meld.

4. Finish the Dish:

   - Drain the tofu cubes from the water and carefully add them to the pan with the pork mixture.

   - Simmer the tofu in the sauce for 4-5 minutes to allow it to absorb the flavors.

   - In a small bowl, mix together the corn starch and water to make a slurry.

   - Stir the slurry into the pan to thicken the sauce.

   - Sprinkle the ground Sichuan peppercorns over the dish and drizzle with sesame oil.

   - Give everything a gentle stir to combine.

5. Serve:

   - Transfer the Mapo Tofu to a serving dish.

   - Serve hot with steamed rice.

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