Stir-Fried Tofu Pudding
A classic Beijing dish with a pale color, thick melt-in-your-mouth custard-like texture, made from minced southern soft tofu with a rich scallion aroma, suitable for elderly diners.
Story
This beloved traditional Beijing comfort food is prized for its incredibly smooth, pale, thick consistency that dissolves effortlessly on the tongue, with a warm, fragrant scallion flavor that makes it a gentle, easy-to-eat option perfect for seniors looking for a nourishing, home-style meal.
Ingredients
Southern tofu (washed and drained)
to taste
clear broth
to taste
Shaoxing wine
to taste
chicken fat
to taste
cornstarch (for wet starch thickening)
to taste
salt
to taste
rendered lard
to taste
scallion (finely chopped)
to taste
ginger (minced)
to taste
MSG
to taste
Instructions
1
Prepare Ingredients
Chop the scallions and ginger into fine mince, rinse the tofu with clean water and drain thoroughly.
2
Stir-fry
Place the wok over heat, pour in rendered lard, heat to 40-50% of full heat, add the minced scallion and ginger and stir-fry briefly, then immediately add the tofu and break it apart, stir-fry for 2 to 3 minutes, stirring continuously with an iron spoon.
3
Season and Thicken
Then add salt, cooking wine, clear broth, MSG, stir until it forms a thick, porridge-like consistency, thicken with wet cornstarch slurry, drizzle in chicken oil to finish.
