Margarita's International Recipes


Breakfast Tofu

Breakfast Tofu

I made this dish for my vegan daughter, and she thought it was "OK" - which is what she thinks about most of the vegan food I cook for her. I followed the recipe faithfully, but I used capers instead of Szechuan Preserved Vegetable because I didn't want to have to buy a whole jar and then just use a couple of tablespoons.

Breakfast Tofu


  • 10 oz silken tofu
  • 1/4 tsp sugar
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • a dash (or more) of chili ol
  • 2 Tbsp.Szechuan Preserved Vegetable, finely chopped (or substitute with capers or another pickled veggie)
  • 4 green onions, green parts only, thinly sliced
  • 1 Tbsp. chopped cilantro
  • 2 Tbsp. peanuts, fried or roasted


Fill about 2/3 of a small saucepan with water and lightly salt it. Heat over high heat until it boils. Scoop up large pieces of tofu and drop into the boiling water. Reduce heat to low and simmer gently for 5 minutes. Using a slotted spoon, transfer the tofu to a serving bowl. Break tofu pieces into bite size pieces. Stir in the rest of the ingredients and serve.

Adapted from Fuchsia Dunlop's recipe at The Guardian

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