Tea-Smoked Pressed Bean Curd


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

There is a place called Gaobeidian, in nearby Hebei province, that is famous for its pressed, dried bean curd threads. Gaobeidian bean curd has a silken texture and a fragrant aroma. We created this recipe to celebrate its silken texture and wonderful flavour. If you can’t get hold of dried Gaobeidian bean curd threads, use any type of firm bean curd instead.


  • Superior stock 150 ml ( fl oz)
  • Dried Gaobeidian bean curd threads 100 g ( oz), or use firm bean curd
  • Sugar to taste
  • Salt to taste


    1. Heat stock in a wok over medium heat. Add bean curd threads and season with sugar and salt. Cook for about 5 minutes. Pour mixture into a deep square baking pan.
    2. Wrap a heavy chopping board with plastic wrap, then place atop bean curd threads. Weigh board down with a heavy object until bean curd threads become a solid, compacted cake. Cut into 2.5-cm (1-in) cubes.
    3. Prepare smoking ingredients. Soak tea leaves in water for 3 minutes, then drain and combine with sugar, rice, five-spice powder and flour.
    4. Prepare a piece of aluminium foil large enough to cover the base of a wok. Place smoking ingredients on foil and set a metal rack over the ingredients.
    5. Place bean curd cubes on rack and heat wok until yellow smoke rises. Cover wok and smoke bean curd for 1 minute. Remove bean curd and discard smoking ingredients.
    6. Arrange bean curd cubes on a serving platter and serve immediately. You can also serve this dish with store-bought XO sauce.