Tai'an Three Delicacies Tofu
A classic Shandong soup featuring Tai'an's three delicacies: cabbage, tofu, and spring water. The broth is milky white, tofu silky, and cabbage sweet, creating a pure, nourishing dish that reflects Mount Tai's essence.
Ingredients
9 items- Tai'an tofu 300 g
- Tai'an cabbage (or napa cabbage) 200 g
- Tai'an spring water or unsalted chicken broth 500 ml
- Ginger 3 slices
- Scallion 1 stalk
- Salt 1 tsp
- White pepper a pinch
- Cooking wine 1 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Cut tofu into 3cm cubes, soak in cold water with 1 tsp salt for 10 minutes to firm up tofu and prevent breaking.
Prepare cabbage by using the heart, cut into 6cm sections. Slice ginger and cut scallion into sections.
Pour water or broth into a pot, add ginger and scallion. Bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes to release aroma.
Gently add tofu cubes and cooking wine along the edge of the pot. Turn to medium heat and cook for 3 minutes to infuse tofu with flavor.
Add cabbage sections, continue cooking over medium heat for 2 minutes until cabbage becomes tender and translucent.
Skim any foam from the surface. Add salt and white pepper to season. Gently shake the pot to dissolve seasoning evenly.
Increase to high heat and reduce sauce for about 1 minute until slightly thickened, able to coat the back of a spoon. Tofu should be silky, cabbage tender-sweet.
Drizzle sesame oil, turn off heat. Carefully transfer tofu and cabbage into a serving bowl, pour broth on top, garnish with chopped scallion if desired.
Tips
Soaking tofu in salted water makes it firmer and less likely to break during cooking. Use the cabbage heart for best texture and sweetness. If you cannot find Tai'an spring water, use clear chicken broth as a substitute, avoid tap water.
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