Wuchuan Grey Tofu

Wuchuan Grey Tofu

　　Wuchuan Grey Tofu, a specialty of Guizhou, is a traditional food passed down through generations by the Gelao people of Wuchuan. It represents the crystallization of the Gelao people's culinary culture. Made by carefully selecting high-quality local soybeans and natural mineral water from the Furong River Basin, which are mixed and ground into tofu using a stone mill, the tofu is then combined with ashes from a special local plant. After being processed using unique traditional manual techniques, it becomes rich in nutrition and delicious in taste.

　　 Specialty Production: Mao Tian Grey Tofu uses soybeans as the main ingredient. The ground tofu is cut into small pieces of various shapes, including squares, strips, triangles, and diamonds. The tofu is then soaked in plant ash for 3–4 hours before being stir-fried in a pot with tung oil shell ash (plant ash mixed with an appropriate amount of white alkali can also be used). After frying, the ash is sifted off, resulting in tofu cubes. Since both plant ash and tung oil shell ash contain alkaline substances, the processes of soaking, frying, and the chemical action of the alkali cause the tofu to expand outward while becoming spongy inside, resembling a sponge.

　　 Grey Tofu uses soybeans as the main ingredient. First, good quality soybeans are selected, washed with water, and then soaked in clean water. The soaking time should not be too long, and varies between winter and summer. Over-soaking will reduce tofu yield. The soaked beans are then slowly and finely ground in a stone mill to produce thick, white soy milk. The soy milk is then heated in a pot without burning or boiling over, using a low, steady flame. When the soy milk is about to boil, the sour soup is added—not too quickly, just like gently rowing a boat through water. At this point, many white, tender “snowflakes” float to the surface of the pot—this is the soybean curd or tofu pudding. These curds resemble fog or snow, cotton or white clouds, floating in clusters in the clear green “whey.” The clusters of “white clouds” are then scooped into a special wooden frame lined with cheesecloth using a ladle, the cheesecloth is wrapped around them, and stones are used to press out the water. This process is repeated until most of the moisture is pressed out. Then, the cheesecloth is opened, revealing the final product: snowy white, tender tofu.

　　 The ground tofu is then cut into small pieces of various shapes, including squares, strips, triangles, and diamonds. It is then wrapped in alkaline ash (either tung oil shell ash or plant ash can be used). Due to the alkaline properties of the plant and tung oil shell ash, and through the processes of soaking, frying, and the chemical reaction of the alkali, the tofu expands outward and becomes spongy inside, resembling a sponge. The tofu is then dried with stove ash to remove moisture. After about 10 hours, it is placed in batches in a pot and stir-fried with ash until it turns yellow and puffy. Because the entire process keeps the tofu in contact with ash, it is named “grey tofu.” If dried for storage, it can last a long time without spoiling.

　　 How to Eat: Before eating, soak the tofu in rice water, water used for washing rice, or 30°C warm water for 1–2 hours. Rinse it gently with clean water to remove any surface dust. There are many ways to prepare it, commonly used in soups, hot pot, stir-fries, or cold dishes. For example, when stewing chicken, pork trotters, or spareribs, adding the tofu cubes and cooking them for a while allows them to absorb the rich broth, resulting in tender, flavorful bites. Cooking the tofu cubes together with vegetables and serving them with spicy oil dip offers another unique taste. Cutting the tofu into chunks, slices, or shreds and stir-frying it with meat slices or shreds adds extra flavor. It can also be shredded for a refreshing cold vegetarian dish.