Sanmei Tofu
A classic soup dish of Shandong cuisine, made by simmering Tai'an tofu with cabbage hearts. The broth turns milky white, the tofu is soft and silky, and the flavors are light and refreshing.
Ingredients
Taian tofu (steamed, cut into slices 3 cm long, 2 cm wide, 0.5 cm thick)
250 g
Taian cabbage (use cabbage heart, tear into 30 cm long split-wood shaped chunks, blanch briefly in boiling water)
100 g
rendered lard
50 g
scallion (minced)
15 g
ginger (minced)
10 g
creamy soup
50 g
refined salt
4 g
MSG (monosodium glutamate)
1 g
chicken fat (for drizzling)
5 g
Instructions
1
Prepare cabbage
Select Taian cabbage hearts, tear into 30 cm long split-wood shaped chunks, wash and drain excess water, blanch briefly in boiling water, then place in a serving dish.
2
Prepare tofu
Steam the tofu, then cut into slices 3 cm long, 2 cm wide, and 0.5 cm thick using a knife, and place them in the same serving dish.
3
Cook
Add rendered lard to a wok, heat to about 50% hot (approx. 110℃), add minced scallion and ginger and fry until fragrant, add creamy soup, refined salt, cabbage, and tofu. After bringing to a boil, skim off any foam, add MSG, drizzle with chicken fat, then serve.
