Zu'an Tofu
A classic Hunan dish demanding exquisite knife skills and heat control. The tofu is silky and flavorful, with a rich, velvety sauce—every bite embodies culinary mastery.
Ingredients
14 items- Silken tofu 500 g
- Chicken breast 150 g
- Pork fatback 50 g
- Dried scallops 30 g
- Shrimp roe 5 g
- Egg whites 2
- Chicken stock 500 ml
- Scallion 2 stalks
- Ginger 10 g
- Cooking wine 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Cornstarch slurry 2 tbsp
- Chicken fat 1 tbsp
Nutrition
Steps （10 steps）
Soak dried scallops in 60°C water for 30 minutes until plump; shred into threads. Soak shrimp roe in Shaoxing wine for 10 minutes.
Cut silken tofu into 5cm cubes; blanch in salted boiling water over medium heat for 2 minutes. Drain.
Press the blanched tofu into a paste with the back of a knife; pass through a fine sieve for a smooth consistency.
Trim chicken breast and mince along with pork fatback into very fine paste; finely mince scallion and ginger.
In a large bowl, combine tofu paste, meat paste, egg whites, minced scallion and ginger, cooking wine, salt, white pepper, and 150ml chicken stock. Stir in one direction for 5 minutes until the mixture thickens.
Grease a square deep dish with chicken fat; spread the tofu mixture evenly, then sprinkle with scallop threads and shrimp roe.
Bring the steamer to a boil; steam the dish over high heat for 20 minutes. Test doneness with a toothpick; it should come out clean. Remove and let cool.
Unmold the steamed tofu onto a cutting board; cut into 2cm thick slices and arrange on a serving plate.
In another pot, add 350ml chicken stock, salt, and white pepper. Bring to a boil, then reduce to medium heat. Thicken with a water-starch slurry until the sauce coats the back of a spoon; finish with chicken fat.
Pour the sauce evenly over the tofu slices; garnish with chopped scallion or ham. Serve immediately.
Tips
Passing tofu through a sieve is key for a silky texture. Adjust steaming time based on dish size; the tofu is done when a toothpick inserted comes out clean. The sauce should be light and glossy, not too thick.
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