Three Cup Tofu with Mixed Vegetables and Dipping Sauce

the alchemy of a 3-cup recipe formula

Sometimes, simple cooking isn’t just easier—it’s better. In fact, some of the most flavorful dishes come from just a few key ingredients working in perfect balance. Today’s meal is a testament to that.

Inspired by the beloved Taiwanese dish, San Bei Ji (Three-Cup Chicken), this tofu-based recipe follows the same foolproof formula: equal parts soy sauce, rice wine, and sesame oil. It’s easy to remember, even easier to cook, and packed with fragrant, aromatic flavors. With the help of garlic, ginger, and fresh basil, you’ll transform tofu into something magical.

To keep things simple yet nourishing, we’re steaming a seasonal mix of broccoli, cauliflower, and carrots. For an extra layer of flavor, we’ll serve them with a sweet-savory Vietnamese dipping sauce.

Let’s dive in!

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Protein breakdown (approximately 35g protein per serving):

• 680g extra firm tofu = 64g protein