Doufunao (Tofu Pudding)
Silky smooth tofu pudding topped with a savory umami sauce—a cherished Chinese breakfast that melts in your mouth with every spoonful.
Ingredients
13 items- Dried soybeans 100g
- Water 1000ml
- Glucono delta-lactone (GDL) 3g
- Dried black fungus 10g
- Dried shiitake mushrooms 5 pieces
- Egg 1
- Scallion to taste
- Light soy sauce 1 tablespoon
- Dark soy sauce 1/2 teaspoon
- Cornstarch slurry 2 tablespoons
- Cilantro to taste
- Dried shrimp to taste
- Chili oil optional
Nutrition
Steps （6 steps）
Drain the soaked soybeans and put them into a soy milk maker or blender with 1000ml water. Process until smooth, about 8 minutes.
Strain the soy milk through a fine cheesecloth to remove pulp. Pour into a pot and bring to a boil over medium-high heat, then simmer for 5 minutes, skimming off any foam.
Let the soy milk cool to about 85°C (just below boiling). Meanwhile, dissolve the GDL in 30ml cool water and pour it into a heatproof container or rice cooker pot.
Pour the hot soy milk from a height into the container with the GDL, stir quickly 2-3 times to combine, then cover and let it set undisturbed for 15-20 minutes until firm and silky.
In another pan, heat a little oil, sauté scallions over medium heat, then add fungus and mushroom strips. Cook for 1 minute. Add light and dark soy sauce and 200ml water. Bring to a boil, thicken with cornstarch slurry, then drizzle in beaten egg while stirring gently to form egg flowers.
Carefully scoop the solidified tofu pudding into bowls, ladle the hot sauce over the top, sprinkle with cilantro and dried shrimp, and add a drizzle of chili oil if desired. Serve immediately.
Tips
Key tips: 1. Soak the soybeans thoroughly to get richer soy milk; 2. Make sure the soy milk is around 85°C when mixed with GDL; too hot or too cold will affect setting; 3. Do not move or shake the container during setting to avoid breaking the delicate curd.
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