Tai'an Three Delicacies Tofu
Tai'an Three Delicacies Tofu features Tai'an tofu, cabbage heart, and spring water simmered together. The broth is milky white, the tofu silky, and the cabbage sweet—a perfect showcase of Mount Tai's culinary treasures. A must-try light Shandong classic.
Ingredients
9 items- Tofu (silken or firm) 14 oz (400g)
- Napa cabbage heart 7 oz (200g)
- Spring water or broth 3 1/2 cups (800ml)
- Scallion 1 segment (0.4 oz)
- Ginger 3 slices
- Salt 1 teaspoon
- White pepper 1/2 teaspoon
- Sesame oil 1 teaspoon
- Cooking oil 1 tablespoon
Nutrition
Steps （9 steps）
Prepare tofu: Cut the tofu into 3/4-inch cubes. Place in a bowl and cover with salted water (2 cups water + 1 tsp salt) for 10 minutes to remove beany flavor and firm up the tofu. Drain gently and set aside.
Prepare cabbage: Rinse the cabbage heart under running water and drain. Separate the leaves and stems. Slice the stems diagonally into thin pieces, and tear the leaves into small pieces for even cooking and flavor.
Sauté aromatics: Heat a deep clay pot or soup pot over medium heat. Add 1 tablespoon oil, scallion and ginger slices. Stir-fry for about 30 seconds until fragrant, being careful not to burn.
Cook cabbage stems: Add the cabbage stem pieces to the pot, turn to medium-high heat and stir-fry for about 1 minute until they soften and release some water. This reduces the raw taste and brings out sweetness.
Add liquid: Pour in 3 1/2 cups of spring water or broth. Turn the heat to high and bring to a boil. Skim off any foam from the surface to keep the broth clear.
Simmer cabbage: Once boiling, add the cabbage leaves, cover the pot, reduce heat to medium-low and simmer for about 5 minutes until the leaves are tender and translucent.
Add tofu: Gently place the drained tofu cubes into the pot, arranging them in a single layer. Bring to a boil again, then reduce to low heat, cover and simmer for 10 minutes. Do not stir with a spatula; gently shake the pot to prevent sticking.
Season: Remove lid, add 1 teaspoon salt and 1/2 teaspoon white pepper. Gently push the tofu with the back of a spoon to dissolve the seasonings. Taste the broth and adjust salt. Continue to cook on low for 2 minutes to let flavors meld.
Finish and serve: Drizzle sesame oil over the top, gently shake to combine, then turn off heat. Carefully transfer the tofu and cabbage to a deep dish, pour the broth over, and garnish with extra scallions or goji berries if desired.
Tips
① Soaking tofu in salted water makes it firmer and less likely to break during cooking. ② Separate cabbage stems and leaves for even texture: stems need more time. ③ Avoid high heat when cooking tofu; low simmer keeps it intact and allows absorbing broth. ④ Using broth adds depth; a simple vegetarian broth can be made with dried mushrooms and soybean sprouts. ⑤ Add sesame oil at the end for maximum aroma.
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