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Sichuan Doufunao (Spicy Tofu Pudding)
4.8 from 12 votes

Sichuan Doufunao (Spicy Tofu Pudding)

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.

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1 bowl
Calories: 423 kcal
Course: Main Course, Salad
Cuisine: Chinese

Ingredients

  • 1 ½ cup silken tofu see Note 1, or douhua
  • 2 cloves garlic
  • ¼ cup water hot
  • 1 ½ tbsp soy sauce aka “regular” soy sauce, light
  • 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 for topping *optional, or roasted soybeans
  • scallions for topping, or cilantro, fresh

Instructions

    Cup of Yum
  1. Crush 2 cloves garlic with a mortar and pestle and cover with 1/4 cup hot water. Set aside.
  2. 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.
  3. Optional, for hot version: Microwave the tofu bowl for 1 minute or until hot.
  4. 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).
  5. 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

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%)

Nutrition Facts

Serving: 1 bowl

Amount Per Serving

Calories 423

% 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.