📝 About This Recipe
This elegant dish, known in China as Liangban Doufu, celebrates the delicate, custard-like texture of premium silken tofu. By layering aromatic scallions, ginger, and a flash-heated infused oil over the cold curd, we create a stunning contrast of temperatures and textures. It is a refreshing, protein-rich masterpiece that balances salty, savory, and aromatic notes in every spoonful.
🥗 Ingredients
The Tofu Base
- 1 block Silken Tofu (approx. 14-16 oz, chilled and drained)
Aromatic Toppings
- 3 stalks Scallions (finely julienned into 2-inch threads)
- 1 inch Fresh Ginger (peeled and cut into needle-thin matchsticks)
- 1/4 cup Cilantro (roughly chopped leaves)
- 1 piece Thai Bird's Eye Chili (thinly sliced; optional for heat)
- 1 teaspoon Toasted White Sesame Seeds (for garnish)
The Umami Dressing
- 2 tablespoons Light Soy Sauce (high quality)
- 1 teaspoon Black Vinegar (Chinkiang variety preferred)
- 1 teaspoon Toasted Sesame Oil (pure and aromatic)
- 1/2 teaspoon Sugar (to balance the salt)
The Sizzle
- 2 tablespoons Neutral Oil (Grapeseed, Avocado, or Vegetable oil)
- 1/2 teaspoon Sichuan Peppercorns (optional, for a numbing hint)
👨🍳 Instructions
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1
Carefully remove the silken tofu from its packaging. Silken tofu is extremely fragile, so I recommend cutting the film around the edges and inverting it onto a flat plate.
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2
Let the tofu sit on the plate for 5-10 minutes. It will naturally release excess water; drain this liquid away carefully to prevent the sauce from becoming diluted.
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3
Using a very sharp knife, slice the tofu into 1-inch cubes or thick rectangular slices while it is still on the plate, but keep the block shape intact for a beautiful presentation.
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4
Prepare your aromatics: julienne the scallions into very thin strips and soak them in ice water for 5 minutes until they curl. Drain and pat dry.
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5
In a small mixing bowl, whisk together the light soy sauce, black vinegar, toasted sesame oil, and sugar until the sugar is completely dissolved.
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6
Drizzle the prepared soy dressing evenly over the cold tofu block, ensuring it seeps into the crevices created by your slices.
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7
Pile the julienned ginger, sliced chilies, and the curled scallions directly on top of the center of the tofu block.
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8
In a small saucepan or a small ladle, heat the 2 tablespoons of neutral oil over medium-high heat until it begins to shimmer and just starts to smoke.
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9
If using Sichuan peppercorns, add them to the hot oil for 30 seconds until fragrant, then strain them out, leaving the infused oil.
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10
Carefully pour the smoking hot oil directly over the scallions and ginger. You should hear a loud 'sizzle'—this flash-cooks the aromatics and releases their flavor into the dish.
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11
Garnish the dish with fresh cilantro leaves and a sprinkle of toasted sesame seeds.
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12
Serve immediately while the oil is fragrant and the tofu remains refreshingly cold.
💡 Chef's Tips
Use the freshest silken tofu possible; 'soft' or 'silken' are best, avoid 'firm' tofu for this specific texture. If you find the raw ginger too pungent, you can soak the ginger matchsticks in cold water along with the scallions to mellow them. For a deeper flavor, add a teaspoon of fermented black beans (douchi) to the soy dressing. Always use a neutral oil with a high smoke point; olive oil's flavor is too dominant for this delicate Chinese dish. To make it a fuller meal, you can top the tofu with 'pork floss' or a 6-minute soft-boiled egg.
🍽️ Serving Suggestions
Serve alongside a bowl of hot jasmine rice to soak up the seasoned soy and scallion oil. Pairs beautifully with a crisp, chilled lager or a light Jasmine pearl tea. Excellent as a cooling side dish for spicy Sichuan mapo tofu or Dan Dan noodles. Serve as a light appetizer before a heavier steamed fish or roast duck main course. Accompany with a side of smashed cucumber salad for an all-cold summer spread.