Exploding Tofu / Juice-filled Tofu (Bao Jiang Dou Fu)
外はカリッ、中はスープ！？噛むと熱い汁が噴き出す「爆弾豆腐」
Description
A specialty of Yunnan (esp. Jianshui/Shiping). Processed with special spring water/brine; when grilled, the outside forms a firm skin while the inside transforms into a liquid (soy-milk-like soup). Hot essence floods out the moment you bite—a huge trend in modern Chinese street food.
Classification: Everyone, Ingredient, Bao Jiang Dou Fu, Yunnan Cuisine, Grilled Tofu, Melting, Teppanyaki, Street Food
Shops selling Exploding Tofu / Juice-filled Tofu (Bao Jiang Dou Fu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tofu
- Natural mineral water(or brine)
Instructions
- [Typical Uses]
- [Teppan Bao Jiang Dou Fu]: Grill both sides on a teppan, top with massive chili, cumin, scallion, cilantro, and 'Zhe Er Gen' (Houttuynia root).
- Grill on a mesh (Huo Shao Dou Fu).
- Ma La hot pot ingredient.
Learn more Substitutes, pairings, tips
Key spices
Pleasure of sweet、rich soy milk soup flooding the mouth after the toasted skin flavor
Substitutes at Japanese supermarkets
(Irreplaceable. Regular tofu doesn't liquefy inside when grilled)
Pairing
Cumin / Chili / Cilantro / Cold Beer
Trivia
Among Chinese youth, it holds steady popularity as the hot pot ingredient 'tofu that squirts soup'. Like Xiaolongbao, eat bit by bit to avoid burns.
Eating tips & etiquette
True to the name 'Bao' (Wrap) 'Jiang' (Liquid), it feels like soup is sealed inside tofu. Shiping tofu in Yunnan uses local acidic well water instead of nigari, creating this unique trait.
Allergen
Soybeans