豆腐料理 (Doufu Liaoli): Chinese Tofu Tradition
China is the origin of tofu — Han Dynasty records from 164 BCE describe its production, and it has been a foundational protein source in Chinese cooking for over 2,000 years. The Chinese tofu tradition is more diverse than the Japanese tradition — encompassing fresh, fermented, dried, fried, and freeze-processed forms, each with specific culinary applications.
The Chinese tofu spectrum — from fresh to extreme transformation.
**鮮豆腐 (Xian Doufu — Fresh Tofu):**
The starting point — the same production as Japanese tofu (soy milk coagulated with gypsum or nigari) but with regional variation in coagulant and resulting texture. Southern Chinese silken tofu (嫩豆腐 — nen doufu) is the softest; Northern Chinese firm tofu (北豆腐 — bei doufu) is pressed harder and more suitable for stir-frying.
**豆腐乾 (Doufu Gan — Dried Pressed Tofu):**
Fresh tofu pressed until most moisture is removed — the resulting block is dense enough to slice thin and cook as a protein without disintegrating. Used in stir-fries and cold dressed preparations (涼拌 — liang ban) where fresh tofu would break.
**臭豆腐 (Chou Doufu — Fermented "Stinky" Tofu):**
Fresh tofu fermented in a brine of fermented milk, vegetables, and sometimes meat — producing a deeply flavoured, aggressively pungent tofu that is simultaneously revered and avoided by Chinese diners. Deep-fried, the exterior crisps while the interior remains soft; the fermented compounds mellow during frying while retaining their depth.
**腐乳 (Fu Ru — Fermented Tofu in Brine):**
Small cubes of tofu fermented in brine with salt, alcohol, and spices — producing a soft, creamy, intensely flavoured condiment. Two types: red (red fermented tofu — nan ru — used in char siu marinade) and white (plain fermented tofu — used as a condiment with congee).
**毛豆腐 (Mao Doufu — Fuzzy Tofu):**
Fresh tofu deliberately grown with white mould (Mucor elegans) until covered in a white furry coating — a Anhui and Zhejiang specialty. Pan-fried until golden, the mould exterior crisps while the interior softens. The closest Chinese equivalent to brie production technique.