How to Make Silken Tofu from Scratch - Dou Hua (Vegan)

Hi Everyone! I'm super excited to share this Sichuan Snack - Douhua (homemade Nigari flower tofu) recipe with you! I've had this a lot in Sichuan Chengdu and it is usually sold by street vendors. This recipe starts with making soy milk and then we will be adding coagulant into the soymilk to make tofu. It's super fun and super rewarding!! The freshly made tofu has a beautiful aroma and it's delicious to eat:P
You'll also see my cat Bao in the end of the video. She is a Russian Blue mix ^^
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Printable Recipe can be downloaded at: https://wp.me/pcbyNF-1jp

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Ingredients:

1+1/4 Cup dried soy beans (soak overnight) https://amzn.to/3TxsP6b
1200 ml water (800 ml for blender, 400 ml for rinsing the blender)
1+1/2 tsp tofu coagulant (https://amzn.to/3CO4AK2)
3-4 tbsp hot water to dissolve coagulant

1 nut milk bag (https://amzn.to/3VJDgFq)

Soup base:
1 tsp soy sauce
1 tsp vinegar
1/4 tsp salt
1/4 tsp Sichuan peppercorn powder (https://amzn.to/3Tt7GKw)
1/2 tsp sesame oil (https://amzn.to/3SieUzP)
1/2 tsp sesame paste (https://amzn.to/3gmMW8T)
1 tbsp chili oil
1 tbsp chopped green onion
1 tbsp deep-fried peanuts
1 tsp preserved mustard tuber ("Zha Cai") https://amzn.to/3VFx812
some savory cracker as topping (optional)
garnish with sesame seeds (optional)


Instructions:
1. Soak soybeans with cold water overnight. Drain the beans. Place drained soybeans in a blender. Add cold water, about 800 ml. Blend at full speed for about 2-3 minute until you have a smooth milk. Prepare a nut milk bag and place in a large container. The blended soy milk is a thick white mixture.
2. Slowly pour the milk into the nut-milk bag. Rinse the blender with another 400ml water and pour it into the nut milk bag. Lift the bag slowly and tighten up the strings. Squeeze out the liquid as much as you can. The leftover part of soybeans are called “Dou zha”, it can be added to pastries or I simply use it as a fertilizer in my yard.
3. Pour soy milk into a pot. Bring to a boil on medium heat. A huge cloud of foam will shoot out when the temperature rises. Turn the heat down to very low immediately to prevent overflowing. Keep the milk simmer for about 8 minutes.
The foam will eventually disappear. Transfer boiled soy-milk to a large container or leave it in the pot to cool to 175 F.
4. Next let’s dissolve the tofu coagulant. Use about 1 and a half tsp of coagulant. Mix in 3-4 tbsp of boiling hot water. Make sure the coagulant is fully dissolved. As the soy-milk cools down, tofu skin will form on the surface. Remove with chopsticks. We will use a spoon to slowly mix in the coagulant solution in a few stages. As soon as you see curds forming in the milk, stop adding the solution and let the tofu set undisturbed for 10-15 minutes.
5. While we wait for the tofu to solidify, let’s make a simple sauce. Combine soy sauce, vinegar, salt, Sichuan peppercorn powder, sesame paste, a little sesame oil.
6. Now you can see the tofu is ready. It is very soft and we call this Dou Hua (aka “flower” tofu). First scoop some of the liquid into the bowl. Mix well to form a soup base.
7. Now scoop tofu into the bowl. Top with some chili oil, fresh green onion, some preserved mustard tuber, fried peanuts or any other nuts you like. I also like to top with some savory cracker. Garnish with some sesame seeds to finish it off.



Want more delicious bites? Check out my other videos:
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Lao Gan Ma Recipe:    • Lao Gan Ma Recipe » From Scratch  
Authentic Mapo Tofu from Sichuan:    • Authentic Mapo Tofu Recipe from Sichuan  
Sichuan Baby Taro Chicken Stew:    • Baby Taro Chicken Stew Recipe| *EXTRE...  
Sichuan Green Beans Stir Fry:    • Szechuan Green Beans  


#sichuanfood #tofu #chilioil