Suzhou Silk Tofu

Introduction to Suzhou Silk Tofu

Suzhou Silk Tofu, also known as Douhua, is a traditional dish endemic to the Jiangsu Province in China. Known for its smooth, delicate texture, this dish is named after Suzhou, a city renowned for its silk industry, reflecting the tofu's silky appearance and texture. Dating back to the Ming Dynasty, this dish was initially served as a palatable choice among the aristocracy and eventually became a beloved staple across various regions in China.

The charm of Suzhou Silk Tofu lies in its simplicity and the way it complements a variety of accompaniments, from savory sauces to sweet syrups. This recipe will guide you through the intricate process of creating a dish that not only satisfies a craving for traditional Chinese cuisine but also offers a glimpse into the region's rich culinary heritage.

Ingredients

• 1 cup of soybeans
• 2 tablespoons of gypsum powder (food grade)
• 1 teaspoon of salt
• 1 tablespoon of soy sauce
• 1/2 tablespoon of vegetable oil
• 1 bunch of green onions, finely chopped
• 1 teaspoon of sesame oil
• 1/4 cup of sugar (optional, for sweet syrup)
• 1/4 cup of water (for sweet syrup)
• Pepper to taste

Preparation

Step 1: Prepare the Soybeans

Begin by thoroughly rinsing the soybeans under cold water to remove any impurities. Soak them in a large bowl of water overnight or for at least 8 hours until they become soft and swollen.

Step 2: Making the Soy Milk

Drain the soaked soybeans and place them in a blender with 3 cups of water. Blend until smooth and creamy. Strain the blended mixture through a nut milk bag or a fine mesh sieve into a large pot to extract the soy milk.

Boil the soy milk on medium heat, stirring frequently to prevent it from sticking to the bottom of the pot. Once it begins to boil, reduce the heat and simmer for another 5 minutes. Remove from heat and skim off any foam that forms on the surface.

Step 3: Coagulating the Tofu

Mix 2 tablespoons of gypsum powder with 1/4 cup of warm water to create a slurry. Slowly pour this mixture into the hot soy milk while gently stirring. Place a lid on the pot and set aside for 15 minutes to allow the curds to form.

Cooking Process

Step 4: Assembling the Tofu Dish

After the curds have set, carefully scoop them into a serving dish. For savory tofu, sprinkle the salt, drizzle soy sauce, and sesame oil over the tofu. Top with sliced green onions and a dash of pepper.

For a sweet version, combine sugar and water in a small saucepan. Heat until the sugar dissolves completely, creating a syrup. Pour this over the tofu.

Step 5: Finishing Touches

If desired, heat vegetable oil in a small pan until hot and drizzle over the savory version of the tofu to create an authentic finish.

Enjoying Suzhou Silk Tofu

Traditionally, Suzhou Silk Tofu is enjoyed as a breakfast dish or a light lunch, often accompanied by rice or steamed buns. The savory version is perfect for those who enjoy umami flavors, while the sweet syrup version complements dessert lovers. Take small, gentle spoonfuls to appreciate the texture and the subtle yet complex flavor profile of this historical dish.

Remember, the essence of Suzhou Silk Tofu is its smooth texture and the way it absorbs the flavors of the accompanying ingredients, making every bite a testament to the culinary craftsmanship of ancient China.

Whether you're indulging in this delicacy alone or sharing it with family, the experience of tasting Suzhou Silk Tofu connects you to a piece of Chinese cultural history.