Chinese Sautéed Firm Tofu

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Carrot + gingertop 3% of all pairs
   Smell alikestrong
   Cooked together1,377 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

2. Carrot + peppertop 6% of all pairs
   Smell alikestrong
   Cooked together14,555 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

3. Onion + carrottop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

4. Tofu + gingertop 8% of all pairs
   Smell alikemoderate
   Cooked together284 recipes

   Shared aroma: methyl 2-methylbutyrate (fruity, apple).

5. Pepper + gingertop 9% of all pairs
   Smell alikestrong
   Cooked together6,800 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Firm tofu

Provides the main protein and body of the dish, holding its shape during stir-frying.

Mushrooms

Release moisture and add savory depth as they brown in the hot wok.

Soy sauce

Adds salty, savory flavor and color to the sauce.

Cornstarch

Thickens the simmering liquid into a glossy sauce that clings to the tofu and vegetables.

Sugar

Balances the saltiness of the soy sauce with a touch of sweetness.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (tofu, mushroom, carrot, pepper, sake, sauce, ginger):

1. Capsicumfits better
2. Welsh onionfits better
3. Spinachfits better
4. Onionthe original

Fit is the average pairing score against tofu, mushroom, carrot, pepper, sake, sauce, ginger. Candidates are from the same food group and used in at least 100 recipes.