Tofu Residue Dish

Tofu Residue Dish

　　Tofu Residue Dish

　　Every summer, when you visit the Han and Yao villages in Fengshan, you’ll find a dish on the dining table — a commonly eaten longevity green food known as Yao tofu, also called Tofu Residue Dish.

　　The way it’s made is:

　　1. Grind one or two bowls of tender soybeans (green beans) into soy milk (residue), then boil half a pot of water. Once the water boils, pour the soy milk (residue) into the pot and stir continuously. When the soy milk boils, add about two spoonfuls of rice vinegar.

　　2. Take one tender pumpkin and one cucumber, slice them into shreds; peel and wash pumpkin sprouts; dice a tomato.

　　3. Pour the pumpkin, cucumber shreds, sprouts, and diced tomatoes into the pot along with the soybean residue and cook together. Then add hemp seed residue, cook until done, and serve in a bowl.

　　This dish can be eaten as either a side or a porridge. It has the aroma of tofu as well as the fresh scent of cucumber, offering a sweet and refreshing taste.