Xishi Tofu (A Traditional Zhejiang Cuisine)

Xishi Tofu is a traditional Zhejiang cuisine, originated from Liuqiao in Hangzhou city, which is known as the "No.1 Tofu in Jiangnan" because of its delicious taste. Xishi Tofu is made in a unique way, using the finest soybeans and spring water, and is made through a number of processes, resulting in a delicate, smooth and delicious flavor. Here's how to make Xishi Tofu.

Materials Preparation

The following materials are needed to make Xishi Tofu:

500g of soybeans

30g of gypsum powder

Water

Salt

Steps of Preparation

1.Wash the soybeans

Pour the soybeans into a pot and add the water, then scrub the surface of the soybeans by hand a couple of times. The surface of the soybeans will be washed clean of impurities and sediment.

2. Soak the soybeans

Put the washed soybeans into a pot, add water, and soak for 6-8 hours until the soybeans swell and become soft.

3. Grind Soybean Milk

Pour the soaked soybeans into the soybean milk maker, add the right amount of water, start the soybean milk maker, and grind the soybean milk.

4. Cooking Soymilk

Pour the ground soymilk into a pot, heat it to boiling, and cook it slowly over low heat for 10 minutes, stirring constantly to prevent it from boiling over.

5. Add gypsum powder

Add the gypsum powder to the appropriate amount of water, stir well, and pour it into the boiled soybean milk, stirring constantly to make the gypsum powder evenly dispersed.

6. Put into molds

Pour the cooked soy milk into the molds, gently tap the molds with a spoon to evenly distribute the soy milk, and leave it for 15 minutes to let the tofu solidify.

7. Seasoning

Take the solidified tofu out of the mold, add a good amount of salt, and gently stir to combine.

8. Cut into cubes

Cut the seasoned tofu into small cubes, put them into a bowl and sprinkle with chopped green onion and chili powder.

Tips

When making tofu, the temperature of the water should be controlled at about 70 degrees, too high will affect the texture of the tofu.

The amount of gypsum powder should be moderate, too much will affect the texture of the tofu.

Cutting the tofu should be done gently with a knife, not too hard, so as not to break the tofu.

Ending

Xishi Tofu is a traditional Zhejiang cuisine with delicate, smooth and delicious taste, which is the favorite of many people. Making Xishi tofu requires some skill, but as long as you master the method, you can easily make delicious tofu. Hurry up and try it!