Dou Fu Nao (Savory Tofu Pudding)
Raspberry tofu! Soy Sauce with Black Vinegar and Ra 'a Sauce
Description
The softest, silkiest unpressed tofu pudding scooped into a bowl and smothered with a thick, savory soy-based gravy containing wood ear mushrooms and chili oil.
Restaurants serving Dou Fu Nao (Savory Tofu Pudding)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ultra-soft silken tofu
- Wood ear mushrooms
- Soy sauce
- Black vinegar
- Chili oil
- Coriander
Instructions
- [Authentic Recipe]
- Extract highly concentrated soy milk from soybeans and bring to a boil.
- Dissolve a tiny amount of coagulant (Glucono delta-lactone or Gypsum) in a bowl. Pour the boiling soy milk from a height to mix aggressively, cover, and let set for
- mins to form an ultra-fragile, silken 'Tofu Brain'.
- In a wok, stir-fry dried shrimp, pork, shiitake, and wood ears. Add soy and broth, then thicken heavily with potato starch to create a viscous, hot gravy (Lu Zhi).
- Scoop the fragile tofu into a bowl, and drown it in the hot gravy, chili oil, and cilantro.
Learn more Spice, substitutes, tips
Key spices
Black vinegar、Chili oil
Substitutes at Japanese supermarkets
Japanese 'Oboro Tofu' or hot silken tofu
Pairing
You Tiao (Fried Dough Stick) / Meat Buns
Trivia
[Trivia] There is an eternal, fierce debate in China: 'Should Dou Fu Nao be sweet or savory?' The North eats it savory/spicy, while the South eats it as a sweet dessert with syrup.
Eating tips & etiquette
[Unique Eating] Scoop the fragile tofu and hot gravy with a spoon, while dunking the 'You Tiao' held in your other hand into the savory soup.
Allergen
Soybeans, Wheat (Soy sauce)