📝 About This Recipe
Doufu Nao, or 'Tofu Brain,' is the quintessential soul-warming breakfast of Northern China, beloved for its impossibly delicate, custard-like texture. This Beijing classic features ultra-soft silken tofu bathed in a rich, savory brown gravy (daluhua) infused with the earthy depths of wood ear mushrooms and dried lily buds. Topped with fragrant chili oil and fresh herbs, it offers a sophisticated balance of umami and spice that has comforted generations of early risers.
🥗 Ingredients
The Tofu Base
- 2 blocks Extra-soft Silken Tofu (specifically 'tianfu' or 'tofu flower' style if available)
- 2 cups Water (for steaming)
The Savory Gravy (Daluhua)
- 1/4 cup Dried Wood Ear Mushrooms (rehydrated and thinly sliced)
- 15-20 pieces Dried Lily Buds (rehydrated, tough ends trimmed, and halved)
- 3-4 pieces Dried Shiitake Mushrooms (rehydrated and sliced)
- 3 cups Chicken or Vegetable Stock (low sodium preferred)
- 2 tablespoons Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 3 tablespoons Cornstarch (mixed with 3 tbsp water to create a slurry)
- 1 inch piece Ginger (minced)
- 1 whole Star Anise (for aromatic depth)
Garnish and Finishing
- 1 teaspoon Toasted Sesame Oil (per bowl)
- 2 tablespoons Chili Oil (Lao Gan Ma style) (adjust to taste)
- 1/4 cup Cilantro (freshly chopped)
- 2 stalks Scallions (finely sliced)
- 2 tablespoons Zha Cai (Szechuan Pickled Vegetable) (finely minced for crunch and salt)
👨🍳 Instructions
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1
Begin by rehydrating the wood ear mushrooms, dried shiitakes, and lily buds in warm water for at least 20 minutes until soft and pliable.
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2
Once rehydrated, squeeze the excess water from the mushrooms and lily buds. Thinly slice the mushrooms and trim the hard nodes off the lily buds.
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3
Prepare the tofu by carefully placing the silken tofu blocks into a steamer basket. Steam over boiling water for 8-10 minutes until heated through and trembling.
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4
While the tofu steams, heat a small amount of oil in a wok or saucepan over medium heat. Sauté the minced ginger and star anise until fragrant, about 1 minute.
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5
Add the sliced mushrooms and lily buds to the pan. Stir-fry for 2-3 minutes to release their earthy aroma.
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6
Pour in the stock, light soy sauce, and dark soy sauce. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to develop the flavors.
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7
Taste the broth and adjust seasoning with salt if necessary. Remove the star anise and discard.
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8
Slowly whisk in the cornstarch slurry while stirring the broth constantly. Continue to simmer until the gravy thickens to a consistency that can coat the back of a spoon.
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9
To assemble, use a large, flat spoon or a traditional shallow tofu scoop to shave thin, wide layers of the hot silken tofu into individual serving bowls.
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10
Generously ladle the thick, savory gravy over the tofu slices, ensuring they are partially submerged.
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11
Drizzle with toasted sesame oil and a spoonful of chili oil for a kick of heat.
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12
Top with a sprinkle of minced Zha Cai, fresh cilantro, and scallions. Serve immediately while piping hot.
💡 Chef's Tips
Always use the softest tofu you can find; 'Silken' is good, but 'Tofu Brain' specific packs are best for that melting texture. Do not over-mix the tofu in the bowl; the goal is to keep the delicate 'shards' intact rather than turning it into a mush. If the gravy is too thin, add more cornstarch slurry; it should be thick enough to sit on top of the tofu briefly before seeping down. For a truly authentic Beijing flavor, add a teaspoon of toasted sesame paste diluted with a little water to the toppings. If you want more protein, you can add thin slices of marinated pork or whisked egg 'ribbons' into the gravy at the very end.
🍽️ Serving Suggestions
Serve alongside 'You Tiao' (Chinese Fried Dough Sticks) for the perfect crunchy-soft contrast. Pair with a warm glass of savory or sweetened soy milk to complete the traditional breakfast set. Accompany with a side of 'Shao Bing' (flaky sesame flatbread) for a hearty Northern meal. A side of small crispy pickles or fermented bean curd can add an extra layer of funk and saltiness. Enjoy as a light brunch or a soothing late-night snack.