Tofu brains

豆腐花1

Doufunao at Xixinlitun Breakfast (20220324073656)

Tofu brains doufunao

Douhua dessert

豆花+芋圆+珍珠+芋泥

Taho2

Tofu brains (also known as doufu nao or douhua) is a traditional Chinese dish made from very soft tofu. It is often served as a savory or sweet dish, depending on regional preferences and culinary traditions.

Preparation

Tofu brains are made by coagulating soy milk with a coagulant such as gypsum (calcium sulfate) or nigari (magnesium chloride). The resulting curds are much softer than regular tofu, giving the dish its characteristic silky texture. The process involves heating the soy milk, adding the coagulant, and allowing it to set without pressing, resulting in a custard-like consistency.

Regional Variations

Northern China

In Northern China, tofu brains are typically served as a savory dish. Common toppings include soy sauce, sesame oil, chili oil, pickled vegetables, and scallions. It is often enjoyed as a breakfast item or a light snack.

Southern China

In Southern China, particularly in Guangdong and Hong Kong, tofu brains are often served as a sweet dessert. It is commonly topped with ginger syrup or brown sugar syrup. Sometimes, additional ingredients like red beans or lotus seeds are added for extra flavor and texture.

Cultural Significance

Tofu brains hold a special place in Chinese cuisine and culture. They are often associated with comfort food and are a staple in many households. The dish is also popular during festivals and special occasions.

Nutritional Value

Tofu brains are rich in protein, calcium, and iron, making them a nutritious option for vegetarians and those looking to increase their intake of plant-based proteins. The dish is also low in calories and fat, making it a healthy choice for many diets.

Related Pages

• Tofu
• Soy milk
• Chinese cuisine
• Vegetarianism
• Nigari
• Gypsum