White Oil Tofu

White Oil Tofu

　　White Oil Tofu is a famous dish first created in the 32nd year of the Republic of China by Chef Guo Shaoyun from Wujiachang. It comes in both sweet and savory versions. Sweet version: made with tofu, lard, white sugar, monosodium glutamate (MSG), pea starch, and grass (white) alkali. Savory version: made with salt water and white pepper. During cooking, the tofu is cut into cubes or strips, boiled in water, then mixed with alkaline water and scooped out, followed by rinsing twice in boiling water to remove the alkaline taste. The lard is heated in a pan, the tofu is added along with the salt water, and then brought to a rapid boil. MSG and pea starch are mixed into a sauce and added to the pan. Quick stirring is required, and the dish is done once the sauce thickens and forms a lump. The tofu is as white as snow, tender and smooth, rich in aroma and flavor, making it quite distinctive.