Tofu & vegetable dishes 豆制品与蔬菜

Fried fermented mung-bean pulp 麻豆腐

Its sharp fermented aroma and tangy, grainy softness are the defining qualities. This is a savory dish with more complexity than its plain appearance suggests.

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Yipin Tofu with Savoury Filling 一品豆腐

The appeal is the contrast between smooth tofu and a more savoury filling. It is a soft banquet dish; a plain block of tofu gives little indication of the ingredients hidden inside.

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Eight-treasure tofu 八珍豆腐

Soft tofu absorbs the sauce while the additions bring springy, crisp or tender textures. Richness varies with the mix.

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Slow-Simmered Wheat Gluten 火笃面筋

Oil-fried gluten has a porous structure that softens and takes up the cooking liquid. The result is a yielding, springy bite with sauce held inside, quite different from a strand of noodles or a smooth piece of tofu. There are plain-looking versions and versions with shrimp; neither appearance alone establishes what went into the stock. For a first order, ask whether the kitchen’s version includes seafood or meat broth and whether it comes as a shared plate. Plain rice is a practical accompaniment for tasting the sauce.

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Tianjin Savoury Tofu Pudding 老豆腐

An original Tianjin home-cook recipe provides one concrete example: wood-ear fungus and daylily in a thickened broth, egg stirred through the gravy, and garlic water and pepper-infused oil at the finish. This is an example of how the bowl can be built, rather than a formula shared by every stall. When ordering, ask about the broth and whether egg, chilli or garlic can be adjusted. The plain-looking tofu is made from soy, while the gravy can introduce further ingredients. A small bowl with a separate baked or fried staple makes it easier to choose how much to soak into the sauce.

Tangshan Lazy Tofu with Greens 唐山懒豆腐

Tangshan Lazy Tofu with Greens (唐山懒豆腐) is a thick soybean dish that began in rural cooking around Tangshan (唐山), Hebei: ground soybeans, pulp and all, simmered with leafy greens.

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Gaobeidian Shredded Tofu 高碑店豆腐丝

Gaobeidian Shredded Tofu (高碑店豆腐丝) is five-spice bean curd cut into fine threads and tied in bundles, made in Gaobeidian (高碑店), a city in Baoding (保定) on the Beijing–Guangzhou railway between Baoding and Beijing.

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Huai'an Tofu Skin 怀安豆腐皮

Huai'an Tofu Skin (怀安豆腐皮) is the paper-thin soybean sheet of Huai'ancheng (怀安城) in Huai'an County (怀安县), Zhangjiakou (张家口), Hebei.

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Botou Savoury Tofu Pudding 泊头老豆腐

Botou Savoury Tofu Pudding (泊头老豆腐) is listed among the local specialties of Cangzhou, Hebei. The name includes 豆腐 (bean curd).

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Sanhe Pressed Tofu Sheets 三河豆片

Sanhe Pressed Tofu Sheets (三河豆片) are a seasoned soybean food from Sanhe (三河) in Langfang (廊坊). The sheets have a glossy yellow colour, a full aroma and a substantial, chewy bite.

Raoyang Tofu Pudding 饶阳豆腐脑

Raoyang Tofu Pudding (饶阳豆腐脑) is a savoury tofu snack from Raoyang (饶阳) in Hengshui (衡水).

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Guangling Dried Tofu 广灵豆腐干

Guangling Dried Tofu (广灵豆腐干) is a salty, fragrant dried bean curd made from fresh black beans, which the Datong Evening News (大同晚报) calls a local speciality food of Datong (大同), Shanxi.

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