Mashed Tofu

Mashed Tofu

　　Mashed tofu is a distinctive Han Chinese snack and everyday food in Naiman. It originated from the old Beijing bean starch workshops. These workshops originally produced bean starch sheets and starch. Beans were ground on a stone mill while water was gradually added; in the process, the beans separated into three components. The finest part became soybean milk—the premium product used to make starch; the thinnest part became a liquid, namely soybean milk residue; the middle layer, a thick, sticky, dark green bean slurry, was scooped into a cloth bag, heated and boiled, then filtered to remove the water—resulting in mashed tofu.

　　Source: Rural Great World