Kitchen Recipe Collection
Douhua (Savory Tofu Pudding)
Silky, melt-in-your-mouth freshly made tofu pudding, served the savory Northern Chinese way with soy sauce, chili oil, pickled radish, and scallions.
- Prep
- 480 min
- Cook
- 25 min
- Total
- 505 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 cup dried soybeans
- 6 cups water (for blending)
- 1 tsp GDL (Glucono delta-lactone) or edible gypsum (coagulant)
- 2 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tbsp chili oil
- 1/2 tsp sesame oil
- 2 tbsp chopped pickled radish (Zha Cai)
- 2 tbsp toasted peanuts
- 2 scallions, chopped
Equipment
- Blender
- Nut milk bag or cheesecloth
- Large pot
Instructions
- 1
Soak Soybeans
Soak the dried soybeans in plenty of water overnight until they triple in size.
- 2
Blend and Strain
Blend the soaked beans with 6 cups of water until smooth. Squeeze the mixture through a nut milk bag to extract the raw soy milk.
- 3
Boil Soy Milk
Bring the raw soy milk to a boil in a large pot. Simmer for 10 minutes, skimming off the foam. Let it cool to 185°F (85°C).
- 4
Prepare Coagulant
Dissolve the GDL or gypsum powder in 2 tablespoons of warm water in a large, heatproof serving bowl.
- 5
Mix Coagulant
Pour the hot soy milk rapidly into the bowl with the coagulant from a height of about 1 foot to mix it naturally. Do not stir!
- 6
Rest to Set
Cover the bowl immediately and let it sit undisturbed for 15-20 minutes until set into a jiggly pudding.
- 7
Prepare Broth
In a small bowl, mix the soy sauce, black vinegar, and sesame oil.
- 8
Toast Peanuts
Crush the toasted peanuts lightly.
- 9
Chop Toppings
Ensure the pickled radish and scallions are finely chopped.
- 10
Scoop Tofu
Using a flat, shallow spoon, gently scoop thin layers of the warm tofu pudding into individual bowls.
- 11
Assemble Bowl
Top the tofu with the soy sauce mixture, pickled radish, peanuts, and scallions.
- 12
Drizzle and Serve
Finish with a generous drizzle of chili oil. Serve warm.
Cooking Tips
- The temperature of the soy milk is critical. It must be around 185°F when hitting the coagulant. Too hot, it turns sour; too cold, it won't set.
- Store-bought soy milk will NOT work because it lacks the necessary protein density and often contains stabilizers.
Variations
- Sweet Douhua: The Southern Chinese and Taiwanese style. Serve the plain tofu pudding with a ginger-infused brown sugar syrup instead of savory toppings.
Nutrition Estimate
150 calories · 12g protein · 8g carbs · 9g fat · 3g fiber per serving
