Old Liu's Fresh Firm Tofu - 500g

A sturdy, versatile tofu that holds its shape for stir-fries, braises, salads and hot pot.

Why you’ll love it

• Firm texture that sears beautifully and won’t fall apart in the wok or soup.
• Clean, mellow flavour that soaks up marinades, sauces and broths.
• Plant‑protein staple for quick weeknight meals across Asian styles.
• Ready to cut and cook — cube, slice, or crumble to suit your recipe.

How to enjoy

• Crispy tofu & choi sum stir‑fry — Pat dry, toss cubes with a pinch of starch, then sear until golden (2–4 minutes per side). Add choi sum, splash of oyster sauce, finish with a drizzle of sesame oil and a touch of garlic.
• Mapo‑style braise (weeknight shortcut) — Stir‑fry a spoon of doubanjiang with a handful of minced beef, add tofu cubes and a splash of clear chicken broth. Simmer 5–8 minutes until saucy.
• Cold sesame‑soy tofu saladLow‑calorie — Chill slices, then dress with rice vinegar, light soy and a few drops of sesame oil. Top with finely sliced spring onions.
• Hot pot favourite — Add thick tofu slices to a bubbling pot made with clear soup hot pot base, plus mushrooms like enoki. Simmer briefly until warmed through.

Prep Tips

• For extra crisp edges, press the block between paper towels with a light weight for 10–20 minutes to remove excess moisture.
• Pat dry, then cube or slice evenly. Lightly dust with cornflour before pan‑searing for a golden crust.
• Sear over medium‑high heat with a thin film of oil, 2–4 minutes per side, before saucing or braising.
• Add tofu towards the end of soups/hot pots and simmer just until heated to keep the texture bouncy.

Pairs well

Try it with: Light Soy Sauce, Oyster Sauce, Sesame Oil, White Rice Vinegar, Shiitake Mushrooms, Snow Pea Sprouts, Yangchun Noodles.

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Delivery Fees

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