Beijing Tofu Pudding (Doufunao)
A classic Beijing breakfast: silky tofu topped with rich, savory gravy, garnished with garlic paste, chili oil, and cilantro. A comforting bowl of nostalgia.
Ingredients
14 items- Silken tofu 1 box (about 400g)
- Dried wood ear mushrooms 5 g
- Dried daylily buds 10 g
- Egg 1
- Scallion 1
- Ginger 3 g
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tbsp
- Salt to taste
- Cornstarch slurry 2 tbsp
- Sesame oil 1 tsp
- Garlic paste to taste
- Chili oil to taste
- Cilantro to taste
Nutrition
Steps （6 steps）
Cut tofu into 2 cm cubes, steam over medium heat for 5 minutes until heated through, keep warm.
Soak wood ear and daylily in warm water for 15 minutes, drain and shred/cut; mince ginger, chop scallion, beat egg.
Heat pan over medium heat, add 1 tbsp oil, sauté ginger 20 seconds until fragrant, add wood ear and daylily, stir-fry 1 minute.
Add light and dark soy sauce, salt, and 300 ml water; bring to a boil, then simmer 3 minutes to blend flavors.
Pour in cornstarch slurry, stirring until gravy thickens and coats the back of a spoon; gently add egg, wait for it to float, turn off heat, drizzle sesame oil.
Pour gravy over steamed tofu, garnish with scallion, garlic paste, chili oil, and cilantro. Serve immediately.
Tips
Use silken tofu for the silkiest texture; briefly steaming removes any beany taste and warms the tofu; thicken the gravy while hot, as it will thin when cooled; adjust garlic and chili oil to your taste.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.