Tea-Laced Bean Curd, Three Varieties


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

This is an original recipe I came up with. Having been inspired by Japanese bean curd artisans, I wanted to make flavoured bean curd that would represent Chinese culture. Therefore I chose tea flavours that I felt represented China's rich tea culture; green tea, pu‘er, and the sweetly floral chrysanthemum.


  • Pu’er tea leaves ½ tsp
  • Green tea leaves ½ tsp
  • Chrysanthemum tea leaves ½ tsp
  • Water 90 ml (3 fl oz / cup)
  • Plain (unsweetened) soy milk 625 ml (20 fl oz / cups)
  • Egg whites 9
  • Egg yolks 6
  • Salt to taste


    1. Place tea leaves in separate bowls. Add 1 Tbsp water to each bowl and leave tea to steep for 5 minutes. Strain teas and set aside. Reserve tea leaves if making decorative spring rolls squares (see next step).
    2. To make decorative spring roll squares, trace out the Chinese character for tea with flour paste on surface of spring roll squares. Dab reserved tea leaves on and bake in a preheated oven at 120°C (250°F) until golden brown. Set aside.
    3. Mix the water used to steep the pu’er tea leaves with 200 ml (7 fl oz) soy milk, 3 egg whites and 2 egg yolks. Season to taste with salt and mix well. Repeat step for green tea and chrysanthemum tea, remaining soy milk and eggs.
    4. Pour 60 ml (2 fl oz / 4 Tbsp) pu’er tea-flavoured soy milk into 3 serving cups (each with a common coffee cup capacity) and steam for about 10 minutes. Remove and gently pour in 60 ml (2 fl oz / 4 Tbsp) of green tea-flavoured soy milk. Steam for another 10 minutes. Lastly, add 60 ml (2 fl oz / 4 Tbsp) chrysanthemum tea-flavoured soy milk and steam for a final 10 minutes.
    5. Remove bean curd from heat and leave to cool slightly. If using, place decorative spring roll squares over bean curd and serve immediately.