Kitchen Recipe Collection
Douhua (Savory Tofu Pudding)
A popular Northern Chinese breakfast. Exceptionally soft, silken tofu pudding served hot and topped with a savory sauce, dried shrimp, pickled vegetables, and chili oil.
- Prep
- 480 min
- Cook
- 20 min
- Total
- 500 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 cup dried soybeans
- 5 cups water
- 1/2 tsp GDL (Glucono delta-lactone) or gypsum powder
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tbsp chili oil
- 1/4 cup pickled mustard greens (Zha cai), chopped
- 1 tbsp dried mini shrimp
- 1 tbsp roasted peanuts
- Cilantro and scallions for garnish
Equipment
- Blender
- Cheesecloth or nut milk bag
- Large pot
- Thermometer
Instructions
- 1
Soak the Soybeans
Rinse the soybeans and soak them in water overnight until they double in size.
- 2
Blend the Soybeans
Drain the beans. Add them to a blender with 5 cups of fresh water and blend until very smooth.
- 3
Strain the Soy Milk
Pour the mixture through a cheesecloth or nut milk bag, squeezing out as much liquid as possible. Discard the pulp (okara).
- 4
Boil the Soy Milk
Bring the strained soy milk to a boil in a large pot, stirring constantly to prevent burning. Boil for 5 minutes.
- 5
Prepare the Coagulant
Dissolve the GDL (or gypsum) in 2 tablespoons of cold water in a large, heat-proof container.
- 6
Mix Coagulant and Milk
Once the soy milk cools to exactly 185°F (85°C), pour it rapidly into the container with the coagulant.
- 7
Let it Set
Do not stir! Cover the container and let it sit undisturbed for 15-20 minutes until the tofu sets into a soft pudding.
- 8
Prepare Toppings
While setting, chop the pickled mustard greens, scallions, and cilantro.
- 9
Prepare the Sauce
In a small bowl, mix the soy sauce, black vinegar, and a pinch of sugar.
- 10
Scoop the Tofu
Using a shallow spoon, gently scoop the warm tofu pudding in thin layers into serving bowls.
- 11
Add Toppings
Top the tofu with the pickled greens, dried shrimp, and roasted peanuts.
- 12
Sauce and Serve
Drizzle the soy sauce mixture and chili oil generously over the top. Serve immediately.
Cooking Tips
- Temperature is absolutely critical. If the soy milk is too hot or too cold when hitting the coagulant, it will not set.
- Pouring from a height helps mix the coagulant naturally without needing to stir, which disrupts the setting process.
Variations
- Sweet Douhua: Popular in Southern China. Serve the pudding with a sweet ginger syrup instead of savory toppings.
- Spicy Sichuan: Add extra Sichuan peppercorn oil and fermented chili paste.
Nutrition Estimate
180 calories · 14g protein · 10g carbs · 9g fat · 4g fiber per serving
