Ankang Vegetable Tofu

Ankang Vegetable Tofu

　　It comes in two textures, coarse and fine. The method is as follows: strain the ground soy milk to remove residue, then boil it in a pot. Slowly add gypsum or sour water to coagulate it while putting in some greens to help it set. Then season with oil and salt to make fine vegetable tofu. If you do not strain out the residue and follow the same process, you get coarse vegetable tofu, commonly known as “lianzha nao.” Vegetable tofu can be served as both a staple food and a dish, often used during celebrations such as elderly birthdays or to entertain honored guests.