Description
Elastic 'Baiye Doufu' made by layering soy protein, simmered in herb soup. Biting it unleashes a flood of umami from inside.
Restaurants serving Braised Hundred-Layered Tofu (Baiye Doufu)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Baiye Doufu
- Soy sauce
- Rock sugar
- Rice wine
- Star anise
- Cinnamon
- Garlic
- Ginger
Instructions
- [Authentic Recipe]
- [Prep] Cut Baiye Doufu into triangles. Blanch to remove surface oil for better flavor absorption.
- [Secret Stock] Boil soy, rice wine, rock sugar, star anise, cinnamon, garlic, and ginger into a rich soup.
- [Expansion Magic] Toss tofu in and simmer for
- mins. The tofu will swell like a balloon as it absorbs the soup.
- [Chill & Lock] Let it cool in the soup; the tofu contracts, locking the intense umami soup inside its sponge-like pores. Biting it unleashes a juicy explosion of dashi.
Learn more Spice, substitutes, tips
Key spices
Exotic sweet aroma of star anise and cinnamon
Substitutes at Japanese supermarkets
Atsuage, Koya Tofu
Pairing
Taiwan Beer、Sweet black tea
Trivia
[For Everyone] Has a marshmallow-like elasticity unlike Japanese tofu. The absolute 'no-miss' item everyone grabs at Luwei stalls.
Eating tips & etiquette
[Unique Eating] Dip in Taiwan's super-spicy 'Lajiao Jiang' to enjoy the contrast between the sweet broth and the heat!
Allergen
Soy, Wheat (from soy sauce)