Tofu culture in China

Wang Zhihe Fermented Tofu

Wang Zhihe fermented tofu is a delicious snack reputed as one of “Chinas time-honored brands” that has a history of over 300 years.

In the 8th year of Kangxi’s reign in the Qing Dynasty, Wang Zhihe, born in Xianyuan county, Anhui province, went to Beijing to participate in the imperial examination. Unfortunately, he failed the exam, so he had to make a living in Beijing by grinding tofu. One day, his tofu did not sell well and there was much left. Afraid that the tofu would turn bad, he cut the tofu into small pieces and placed them into a jar mixed with salt and spices. Then, he sealed the mouth of the jar and thought that he could produce preserved tofu with this approach. Some days later, he opened the jar and found to his surprise that the tofu inside the jar was quite tasty. So he tried to sell it, which soon won the favor of the customers and then became famous. To the late Qing Dynasty, the fermented tofu with odor was so popular that even Empress Dowager Cixi indulged in it.

Do it Yourself

Tofu Mixed with Chopped Chives

Tofu mixed with chopped chives is a very common Chinese dish. This dish is very refreshing and soothing to the mouth – simply yummy.

First, steam the tofu for 2 minutes and then run it through cold water to wash it clean. Place it on a plate. Wash and chop salted mustard root. Mash garlic. Then sprinkle cooked oil, spicy oil, salt, MSG, scallions, mustard root and mashed garlic on the tofu. Mix only the moment before serving.

Fried Tofu

Cut tofu into small pieces and lightly brown in oil (turn it carefully); set aside. In 2 tablespoons of oil, fry garlic, onion, ginger and a little Chinese chili sauce (if you dare). Add the fried tofu and salt, soy sauce, sugar, vinegar, and water; bring to boil. Add 2 teaspoons of cornstarch to thicken the sauce. Sprinkle a little sesame oil and chopped green onions on top. Serve hot as a side dish at a Chinese meal.

Tofu with Fresh Shrimp

Cut the tofu into 1/2 inch (1 cm) cubes. Remove the shrimps’ heads. Shell, devein and wash the shrimp. Drain and mix with 5 tablespoons of rice wine, 1/4 tablespoon of MSG, and 1/2 tablespoon of salt. Let stand.

Dip the tomatoes in boiling water for 30 seconds. Peel, seed and dice them. Dice the tofu and place in a pot of cold water. Bring to boil; remove the tofu immediately, and drain.

Heat wok and add oil, stock, the remaining salt and rice wine, the scallions, ginger, tofu and shrimp. Bring to a boil. Add the tomatoes and 1/4 tablespoon of MSG. Add the cornstarch-water mixture and cook, stirring gently. When the sauce returns to a boil, sprinkle with the sesame oil, remove, and serve.