Acidic Soup Tofu

Acidic Soup Tofu

　　Ingredients:

　　　　500g acidic soup tofu, 150g Houttuynia cordata.

　　　　Seasonings:

　　　　Roasted chili powder, soy sauce, salt, MSG, sesame oil, bitter garlic, litsea cubeba, Sichuan peppercorn powder, minced ginger, chopped scallions, alkaline water, and other appropriate amounts.

　　　　Preparation Method:

　　　　Grill. Cut the tofu into rectangular pieces about 5 cm wide, 7 cm long, and 3 cm thick. Soak briefly in alkaline water, then remove and place in a bamboo basket. Cover with a damp cloth and let ferment for over 12 hours. Finely chop the Houttuynia cordata and bitter garlic, place in a bowl, and mix with soy sauce, MSG, sesame oil, Sichuan peppercorn powder, roasted chili powder, minced ginger, and chopped scallions to make a seasoning mixture and set aside. Arrange the fermented tofu on an iron stove covered with charcoal residue and grill until the surface is golden and the inside remains tender and fluffy. Then, make slits along the sides with a bamboo stick and spoon in the prepared seasoning mixture.

　　　　Flavor Profile:

　　　　Golden-brown surface, spicy, fragrant, tender, hot, appetizing and thirst-quenching.

　　　　Technical Tips:

　　　　The tofu should not be fermented for too long; it’s ready when it feels slightly sticky to the touch.