Sichuan Tofu Pudding | 四川咸豆花 Recipe
- Daniel
- 13 hours ago
- 2 min read
This dish came about because I still had a block of silken tofu sitting in the fridge after making the Cantonese version, and you know me, once I start exploring an ingredient, I cannot stop at just one style.
Instead of going delicate and clean again, I wanted to lean into something bolder. Something warming, nutty, spicy, and a little numbing. That is how this Sichuan-style tofu pudding happened, using pantry ingredients and homemade chili oil already on hand.
In Sichuan cuisine, this dish is inspired by douhua (豆花), or tofu pudding, which can be served either sweet or savory. The savory version is especially popular in regions like Chengdu and Chongqing, where it is dressed with soy sauce, vinegar, chili oil, preserved vegetables, and that unmistakable málà profile from Sichuan peppercorns.
Unlike mapo tofu, which is cooked and thickened, douhua is all about contrast. Ultra-soft tofu is gently warmed and then topped with intensely flavored condiments. It is comfort food, street food, and home cooking all at once.
What I love about this dish is how little effort it takes to create something that feels so layered. You are not really cooking the tofu, just coaxing it into warmth and letting the toppings do the talking.
If you have only ever had tofu in stir-fries, this is a completely different experience. Try it once, especially on a cool evening, and you will understand why this humble bowl has been loved for generations.
Ingredients:
(Serve 2)
Silken Tofu, 1 Block
Vegetable Stock Homemade, 120ml
Light Soy Sauce, 1 TSBP
White Pepper, Pinch
Black Vinegar, 1 TSP
Chili Oil Homemade, 1/2 TBSP Adjust To Preference
Sesame Oil, 1 TSP
Sesame Paste, 1/2 TBSP
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Peanuts, A Handful
Sichuan Peppercorns, 1/2 TBSP Adjust To Preference
ZhaCai (Chinese Pickled Mustard) Finely Chopped, 1 TBSP Or Pickled Radish
Scallions Coarsely Chopped, A Handful
Coriander Coarsely Chopped, A Handful
Equipment:
Sauce Pot
Directions:
Please visit my "How To Make Vegetable Stock" page for the recipe.
Please visit my "How To Make Chili Oil" page for the recipe.
Prepare the tofu
Drain off excess liquid from the tofu packaging.
Gently scoop the silken tofu into a serving bowl using a large spoon.
Do not cut it neatly. Let it fall in soft, rustic curds. This is the traditional texture.
Warm the seasoning broth
Heat the vegetable stock, soy sauce, and white pepper in a small pot over medium heat until hot but not boiling.
Add black vinegar, chili oil, sesame oil, and sesame paste.
Stir continuously until the sesame paste fully dissolves and the mixture looks smooth.
Taste and adjust seasoning to your liking.
Gently warm the tofu
Pour the hot mixture over the tofu.
Let it sit for a minute or two. This gently poaches and warms the tofu.
Prepare the topping
In the same pot, heat some oil.
Add the peanuts and cook until lightly toasted.
Add Sichuan peppercorns and zhacai or pickled radish.
Stir-fry briefly until fragrant. You should smell the nutty and citrusy aroma.
Assemble
Spoon this hot topping over the tofu.
Finish with scallions and coriander.
Serve immediately while warm.
Nourishing....
Hearty...
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