📝 About This Recipe
A pinnacle of Huaiyang cuisine, Wensi Tofu is a legendary dish dating back to the Qing Dynasty that showcases extraordinary knife skills. This ethereal soup features silken tofu shredded into thousands of hair-thin strands that float like a blooming chrysanthemum in a crystal-clear, umami-rich chicken broth. It is a delicate masterpiece that balances visual elegance with a silky, comforting texture and a deep, savory soul.
🥗 Ingredients
The Tofu
- 1 block Soft Silken Tofu (approx. 400g, must be very fresh and cold)
The Imperial Broth
- 5 cups High-quality Chicken Stock (homemade or low-sodium organic)
- 20 grams Jinhua Ham or Smithfield Ham (finely shredded into hair-thin threads)
- 2 pieces Dried Shiitake Mushrooms (soaked until soft and shredded into hair-thin threads)
- 30 grams Bamboo Shoots (winter shoots preferred, shredded into hair-thin threads)
- 2 slices Ginger (smashed to infuse the broth)
Seasoning and Texture
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon White Pepper Powder (adds a subtle warmth without color)
- 1 teaspoon Shaoxing Rice Wine
- 2 tablespoons Potato Starch (mixed with 3 tbsp water to create a slurry)
Garnish
- 4-5 sprigs Cilantro leaves (finely chopped)
- 8 pieces Goji Berries (soaked in warm water to plump up)
👨🍳 Instructions
-
1
Prepare the tofu by trimming the outer edges of the block to create a clean, uniform rectangular prism. This ensures every shred is of equal length.
-
2
Place the tofu block on a flat cutting board. Wet your knife to prevent sticking. Using a steady hand and a very sharp cleaver, slice the tofu horizontally into sheets as thin as paper (about 1mm thick).
-
3
Gently fan the thin tofu sheets out diagonally. Slice them again vertically into hair-thin threads. Do not rush; use a light 'push-cut' motion.
-
4
Carefully slide the shredded tofu into a bowl of cold, lightly salted water. Use your fingers to gently swirl the water; the threads will separate like silk ribbons. Let them soak to remove the 'beany' smell and increase elasticity.
-
5
Prepare your other 'threads.' Shred the soaked shiitake mushrooms, bamboo shoots, and ham into pieces that match the thinness of the tofu. This consistency is key for the mouthfeel.
-
6
Blanch the shredded ham, bamboo shoots, and mushrooms in boiling water for 30 seconds to remove excess salt and impurities. Drain and set aside.
-
7
In a clean pot, bring the chicken stock and ginger slices to a gentle simmer. Let the ginger infuse for 3 minutes, then remove and discard the ginger.
-
8
Add the ham, bamboo, and mushroom threads to the simmering broth. Season with Shaoxing wine, salt, and white pepper. Simmer for 2 minutes to meld the flavors.
-
9
Slowly stir the potato starch slurry into the soup. The goal is a 'velvet' consistency—thick enough to suspend the tofu threads but thin enough to remain a liquid soup.
-
10
Gently drain the tofu threads from their soaking water. Carefully slide them into the thickened broth. Use a spoon to very gently stir in one direction to distribute the threads without breaking them.
-
11
Once the tofu is heated through (about 30-60 seconds), remove the pot from the heat immediately. Do not let it boil vigorously or the tofu will disintegrate.
-
12
Ladle the soup into individual warmed bowls. The tofu should look like a floating cloud or a blooming flower.
-
13
Garnish each bowl with a few goji berries and a sprinkle of cilantro for a pop of color and freshness. Serve immediately.
💡 Chef's Tips
Use the freshest silken tofu available; if it's too soft, chill it in the freezer for 10 minutes to firm up slightly before cutting. Sharpness is everything—if your knife isn't razor-sharp, you will crush the tofu rather than slicing it. When separating the tofu threads in water, be incredibly gentle; use the natural buoyancy of the water to do the work for you. Ensure the broth is perfectly clear; if using homemade stock, strain it through a cheesecloth to achieve that 'consommé' look. Don't over-thicken the soup; it should feel like silk on the tongue, not like a heavy gravy.
🍽️ Serving Suggestions
Serve as a sophisticated starter for a multi-course Chinese banquet. Pair with a light, floral Jasmine tea to complement the delicate aromatics. Accompany with a side of crispy spring rolls for a contrast in texture. Matches beautifully with a glass of chilled, dry Riesling. Serve in transparent glass bowls to fully showcase the intricate 'chrysanthemum' knife work.