Dou Hua, Silken Tofu with Ginger and Scallion
Dou hua is soybean curd set so soft it is eaten with a spoon, sold from carts across China at breakfast and after dinner both. Making the curd from scratch calls for a coagulant and careful timing, but a block of good silken tofu is essentially the same thing, and warming it gently gives you the custard in minutes. The northern style is savory, so the warm curd is flooded with a light sauce of tamari, black vinegar, ginger, and scallion rather than the southern sweet syrup. Scoop the tofu in soft sheets with a flat spoon, since the texture is the whole point.
Ingredients
- 24 oz Silken tofu, two blocks, about 1.5 lb (680 g) total
- 2 tbsp Low-sodium tamari
- 1 tbsp Chinese black vinegar
- 1 tbsp Ginger, minced
- 2 pieces Scallions, thinly sliced
- 1 tbsp Sesame seeds, toasted
- 2 tbsp Cilantro, chopped
- 1/4 tsp Red pepper flakes
Method
- Warm the tamari, black vinegar, ginger, and 3 tbsp (45 ml) water in a small pan over low heat for 2 minutes, without letting it boil. Gentle warming melds the raw ginger into the tamari while keeping the vinegar's brightness, which a hard boil would cook away.
- Steam the silken tofu blocks, or microwave them covered, just until hot all the way through, about 4 minutes. Warm tofu tastes sweeter and drinks up the sauce, where cold tofu mutes everything.
- Spoon the tofu into bowls in large soft sheets with a flat spoon, breaking it as little as you can. Dou hua is prized for its custard texture, so scoop it in slabs rather than dicing it.
- Spoon the warm sauce over the top and scatter on the scallion, sesame, cilantro, and pepper flakes. Serve at once, while the curd is still warm and the topping is fresh.
Nutrition
Estimated per serving: 110 calories, 8 g protein, 2 g fiber, 160 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
