Name: Spicy or Sweet Soft Tofu
Yield: Yield: 8 Portions
Cuisine: Chinese
Ingredients: 2 fl oz/60 mL light soy sauce, not low-sodium; 1 tbsp/15 mL chili oil; 1 fl oz/30 mL vegetable oil; 4 oz/113 g dried wood ear mushrooms, soaked, cut into chiffonade; 1 tbsp/8 g minced ginger; 1 fl oz/30 mL lemon juice; 1 cup/240 mL water; 7 oz/198 g sugar; 2 green onions, minced; Cornstarch slurry, as needed; 1 fl oz/30 mL dark rice vinegar; ¾ oz/21 g food-grade gypsum powder; 6 fl oz/180 mL cold water; 2 qt/1.92 L Plain Soy Milk

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Known as do hua, or “tofu blossom,” in Chinese, this very soft bean curd is a common breakfast all over East Asia. In Northeast Asia, it is commonly served with a spicy topping and a fried pastry. In the southern parts of East Asia, sweet toppings are popular. You have the option of choosing either one of the topping recipes included here.