Beijing Douhua (Tofu Pudding)
A smooth tofu pudding topped with savory gravy, garlic water, and chili oil. A classic Beijing street breakfast that warms the soul.
Ingredients
13 items- Silken tofu 1 box (about 400g)
- Dried daylily buds 15g
- Dried wood ear mushrooms 10g
- Scallions 5g
- Ginger 3g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Chicken bouillon 1/2 tsp
- Salt to taste
- Cornstarch 1 tbsp
- Garlic 3 cloves
- Chili oil 2 tbsp
- Cilantro a little
Nutrition
Steps （6 steps）
Gently remove the silken tofu from the box and place on a plate. Steam over high heat for 5 minutes until heated through. Drain any excess water and set aside.
Soak the dried daylily buds and wood ear mushrooms in warm water for 15 minutes. Drain, cut the daylily buds into pieces and slice the wood ear mushrooms.
Heat 1 tbsp of oil in a wok over medium heat. Add scallions and ginger, stir-fry for about 10 seconds until fragrant. Add the daylily buds and wood ear mushrooms, stir-fry for 1 minute.
Add light soy sauce, dark soy sauce, chicken bouillon, and 200ml of water. Bring to a boil over high heat, then reduce to low heat and simmer for 3 minutes. Slowly pour in the cornstarch slurry, stirring constantly until the gravy thickens and coats the back of a spoon. Turn off the heat.
Mash the garlic into a paste and mix with 30ml of cold water to make garlic water.
Place the steamed tofu in a serving bowl. Ladle an appropriate amount of gravy over the top, drizzle with 1 tbsp of garlic water and 1 tbsp of chili oil. Garnish with cilantro and serve immediately.
Tips
The key to the gravy is properly soaking the dried ingredients and achieving the right consistency with cornstarch; simmer gently to infuse flavors. Adjust salt and chili oil according to preference.
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