General hints with tofu chinese style-it's not a requirement, but it does take away some of the raw beany flavor of fresh tofu.
When you take it out of the package, soak it in some boiling water or at least really hot for a few minutes. I usually soak the tofu when I start to cook it, then chop up all the vegetables and gather together all the other ingredients. Then drain the chunk of tofu in a colander, then chop it up however the directions say.
These are the recipes I could find on the net that I have used pretty frequently. When I get home, I'll dig up my really cool cookbooks and post the rest.
You can adjust the chile paste according to taste.
3 cakes regular tofu (medium firmness)
1/4 pound ground pork
1/4 tsp salt
1 tsp salted black beans- I use black bean paste instead, less salt.
1 Tbsp chili paste
3 Tbsp stock (chicken broth)
1 leek or 3 green onions
Freshly ground Szechuan pepper
1 1/2 Tbsp starch
2 tablespoon soy sauce
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp soy sauce
Oil for Stir-frying
Mix marinade ingredients. Marinate pork for about 20 minutes.
Cut the bean curd into 1/2 inch (1 cm) square cubes, and blanch (drop into boiling water) for 2 - 3 minutes. Remove from boiling water and drain.
Chop leeks or green onions into short lengths.
Heat wok and add oil. When oil is ready, add the marinated pork. Stir-fry pork until the color darkens. Add salt and stir. Add the salted black beans. Mash the beans with a cooking ladle until they blend in well with the meat. Add the chili paste, then the stock, bean curd, and leek or green onions.
Turn down the heat. Cook for 3 - 4 minutes.
While cooking, mix cornstarch, water, and soy sauce together. Add to wok and stir gently. Serve with freshly ground Szechuan pepper.
Spinach and bean curd soup
You can also add some frozen seafood-in the Asian market they sale a 1 pound bag of mixed seafood of shrimp, scallops, fish and squid. I usually add half a bag to my soup and it tastes so good, instead of the ham.
1/2 lb spinach, rinsed and stems removed
3/4 cup cooked chicken, chopped into 1/4 inch cubes
6 cups chicken stock
1/3 cup bamboo shoots, cut into 1/4 inch dice
4 dried black mushrooms, soaked 20 minutes in hot water,stems removed,cut into 1/4 inch cubes
12 ounces firm tofu, cut into 1/4 inch cubes (tofu)
4 tablespoons cornstarch, dissolved in
4 tablespoons cold water
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cooked ham, minced
2 tablespoons chopped cilantro
1. Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
2. Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
3. Add spinach, bring to a boil; add salt and pepper, stir until well blended.
4. Sprinkle ham on top; garnish with chopped cilantro and serve.
sauteed tofu with vegetables.
24 ounces firm tofu
2 tablespoons vegetable oil
1/2 teaspoon salt
1 small onion, thinly sliced
6 medium mushrooms, sliced
1 small carrot, julienned
2 medium green bell peppers, thinly sliced
1 tablespoon sake or white wine
1 1/2 tablespoons soy sauce
1 teaspoon gingerroot, grated
1 tablespoon sugar
1 tablespoon water
1 teaspoon cornstarch, dissolved in 3 Tbsp. water
1. Cut tofu crosswise into pieces the shape of French-fried potatoes.
2. Heat a wok, coat with oil and sprinkle on the salt. Add onion, then the mushrooms, stir-frying each over high heat for about 30 seconds.
3. Reduce heat to medium-low.
4. Add carrot, green pepper and tofu in that order, sauteing each for about 1 minute. Reduce heat to low and add sake, soy sauce, ginger,sugar and water.
5. Simmer for 3 to 4 minutes.
6. Stir in dissolved cornstarch and simmer 30 seconds more.
2-3/4 Tbs. oil
2 cloves garlic, crushed
1-3/4 lbs. firm tofu, drained and cut into 3/4 inch cubes
8 shallots or green onions, chopped
1/2 Chinese cabbage, shredded
2 red bell peppers, thinly sliced
2 tomatoes, diced
2-3/4 Tbs. soy sauce
1/2 cup Hoisin sauce
1 cup fresh bean sprouts
Heat oil in a frying pan over a moderate to high heat. Sauté garlic; add tofu and cook for about 5 minutes, or until crispy. Add shallots or green onion, cabbage, red bell pepper, and tomato to pan; cook 3-4 minutes over high heat. Stir in soy sauce and Hoisin sauce. Top with fresh bean sprouts and serve with rice.
edited to add: here's a link to another thread about tofu.