Fushun Tofu Pudding
Originating from Fushun, Sichuan, this silky tofu pudding is served with a fragrant, spicy dipping sauce, delivering a melt-in-your-mouth experience that is both comforting and exciting.
Ingredients
14 items- Dried soybeans 150 g
- Water (for soy milk) 1200 ml
- Glucono delta-lactone (GDL) 3 g
- Warm water (for dissolving GDL) 30 ml
- Chili oil 3 tbsp
- Light soy sauce 2 tbsp
- Chinese black vinegar 1 tbsp
- Garlic paste 1 tsp
- Chopped scallions to taste
- Crushed peanuts 2 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- Sichuan pepper powder a pinch
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Rinse the dried soybeans and soak in plenty of water (about 1 liter) for 6-8 hours or overnight, until fully expanded and doubled in volume. Drain the soaked beans.
Put the soaked soybeans in batches into a soy milk machine or blender, add 1200 ml of water, and blend into a fine raw soy milk. Strain through cheesecloth or a fine sieve, squeezing out the milk; reserve the okara for other uses.
Pour the strained soy milk into a pot and heat over medium heat, stirring constantly to prevent scorching. Once boiling, reduce to low heat and continue cooking for 3-5 minutes to remove the beany smell. Turn off the heat and skim off any foam.
Dissolve the glucono delta-lactone in 30 ml of warm water in a large bowl. Let the boiled soy milk cool slightly to about 85-90°C (rest for 1 minute after turning off heat), then pour it from a height into the bowl with the GDL solution. Stir gently a few times and let it sit undisturbed for 15 minutes to set into tofu pudding.
While the tofu pudding sets, prepare the dipping sauce: in a small bowl, combine chili oil, light soy sauce, black vinegar, garlic paste, chopped scallions, crushed peanuts, salt, sugar, Sichuan pepper powder, and sesame oil. Stir well.
Once the tofu pudding is fully set, gently scoop it with a flat spoon into deep bowls, keeping the curds intact. Garnish with a sprinkle of chopped scallions and crushed peanuts.
Serve the tofu pudding with the dipping sauce on the side, or drizzle some sauce directly on top (traditionally, it is dipped). Fushun tofu pudding emphasizes the perfect harmony between the bean curd and the sauce.
Use chopsticks to pick up a piece of tofu pudding, dip it into the spicy sauce, and enjoy the silky, spicy, and savory flavors. It can be served with rice or enjoyed as a snack.
Tips
Key tip: The soy milk must be cooled to 85-90°C before adding GDL, otherwise the texture becomes tough or fails to set. Strain the soy milk thoroughly for a smoother texture. Prepare the sauce in advance to let the flavors meld.
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