Sichuan Doufunao (Spicy Tofu Pudding)
User Reviews
4.8
12 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
1 bowl
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Calories
423 kcal
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Course
Main Course, Salad
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Cuisine
Chinese
Sichuan Doufunao (Spicy Tofu Pudding)
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Doufunao is a classic Sichuan dish. This spicy, savory tofu pudding is piled with aromatic seasonings, just the right amount of sweet, hot, salty, and sour.
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Ingredients
- 1 ½ cup douhua or silken tofu (see Note 1)
- 2 cloves garlic
- ¼ cup hot water
- 1 ½ tbsp light soy sauce (aka “regular” soy sauce)
- 1 tsp dark soy sauce (for the colour *can sub with 1/2 tsp light soy sauce)
- 1 tsp black vinegar (see Note 2)
- ½ tsp sugar
- 1 tbsp Lao Gan Ma Chili Crisp (see Note 3)
- 1 tsp sesame oil
- 1 tsp peppercorn oil (*optional)
- 1 tbsp roasted peanuts or soybeans (for topping *optional)
- Fresh scallions or cilantro (for topping)
Instructions
- Crush 2 cloves garlic with a mortar and pestle and cover with 1/4 cup hot water. Set aside.
- Spoon 1 ½ cup douhua or silken tofu into a bowl and gently mix in 1 ½ tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp black vinegar, and 1/2 tsp sugar.
- Optional, for hot version: Microwave the tofu bowl for 1 minute or until hot.
- Pour over with the garlic hot water mixture. Drizzle with 1 tbsp Lao Gan Ma chili crisp, 1 tsp sesame oil, and 1 tsp peppercorn oil (if using).
- Top with Fresh scallions or cilantro and 1 tbsp roasted peanuts or soybeans.
Notes
- Tofu: The best tofu to use is douhua which is sometimes labelled ”tofu brains” or “tofu pudding.” This tofu is similar to silken tofu, but even more delicate and fragile. It will fall apart when you scoop it up unless you spoon it very gently using a large spoon or ladle. Check your local Asian grocery for this ingredient. However, if you can’t find douhua locally, silken tofu is a good substitute.
- Black Vinegar: Chinese black vinegar has a very different taste from lighter vinegars like white vinegar, rice vinegar, or apple cider vinegar. It’s also known as Zhenjiang Vinegar or Chinkiang Vinegar. Strongly recommend sourcing this ingredient, but if you don’t have it, substitute another type of black vinegar or balsamic vinegar.
- Chili Crisp: Chili crisp is not the same thing as chili oil. Chili crisp has a lot more solids, and like the name suggests, it has a crispy crunchy texture. It’s also more flavourful than chili oil thanks to all the fried bits. I like using Lao Gan Ma brand, which can be found at almost any Asian supermarket or online.
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
18g
(6%)
Protein
23g
(46%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
10g
Monounsaturated Fat
14g
Sodium
1622mg
(68%)
Potassium
792mg
(23%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1IU
(0%)
Vitamin C
3mg
(3%)
Calcium
138mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1bowl
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 23g | 46% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 1622mg | 68% |
| Potassium | 792mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 138mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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