Tongbai Tofu Pudding

Tongbai Tofu Pudding

　　Tofu pudding, also known as old tofu, is made by coloring it with sugar syrup, boiling it, then adding wet starch slurry. Soaked fried vermicelli is added, along with an appropriate amount of tofu pudding, and seasoned with scallions, salt, and pepper. It has a golden-red, translucent color and a slightly thick texture. After scooping it into a bowl, it's further topped with dried shrimp, shredded kelp, golden needles (daylily buds), chopped chives, and pepper, then drizzled with a bit of sesame oil—creating an incredibly rich aroma. It is commonly enjoyed by locals as a breakfast dish, served with soaked flatbread or sesame crackers.

How to Make Tofu Pudding:

Ingredients: soft tofu pudding, starch, vermicelli, celery, pickled mustard tuber (or substitute with pickled mustard greens), crispy peanuts, chili oil, soy sauce, vinegar, MSG, Sichuan peppercorns, meat strips.

1. Dice the pickled mustard tuber and chop the celery into fine pieces;

2. Use about 50g of starch—we made four large bowls;

3. Mix the starch with water to make a starch slurry. It should not be too thin or too thick; just enough water to just cover the starch is ideal when mixing;

4. Boil four bowls of water in a pot. Once boiling, slowly pour in the starch slurry while stirring continuously. Pouring too quickly or not stirring can cause lumps, which will affect the texture. Continue cooking until it boils and bubbles form;

5. Gently scrape thin slices of soft tofu pudding using a spatula;

6. Carefully place the scraped tofu slices into the boiling starch mixture. Once it comes to a boil again, it’s done;

7. In a bowl, mix an appropriate amount of soy sauce, vinegar, chili oil, Sichuan peppercorns, and MSG. In a separate clean pot, boil water and cook the vermicelli;

8. Scoop the tofu starch mixture into the bowl, filling it about six or seven-tenths full, then add an appropriate amount of cooked vermicelli;

9. Sprinkle with chopped celery, diced pickled mustard tuber, and crispy peanuts, and it’s ready to serve.