Puning Tofu

Puning is a city located in Guangdong, China, and is famous for its tofu and fermented soybean paste. This area is the birthplace of Teochew cuisine , which is known for its lighter flavouring and requires the use of fresh, high quality ingredients. Puning tofu is representative of Teochew (潮州) cuisine, and it is even said that the criterion for judging the quality of a Teochew cuisine restaurant is its Puning tofu, usually enjoyed as an appetizer. If it is not good, it is in the diners right to leave the restaurant.

Although the method of cooking Puning tofu is extremely simple, it can maximally highlight the natural fragrance of tofu. Through the deep frying, the tofu acquires a golden and crispy shell while the inner texture remains soft and elastic. As the quality of the tofu really matters, this recipe will come out best with homemade tofu. Making tofu oneself also allows for controlling the pressing time and coagulation temperature in order to achieve the tender tofu texture desired for this dish. Combined with the chives in water, this dish fully reflects the minimalist philosophy of Teochew cuisine and is a perfect light spring delicacy.

Ingredients

300g dry soybeans (soaked in water overnight)
12g Tofu Coagulant (Nigari)
3-4 leaves ramson or Chinese chives
Salt
Hot water (100 ml)
Rapeseed or sunflower oil for frying (enough to cover the tofu pieces)

Preparation

First, follow the steps in the Huadou School on how to make fresh tofu with the Tofu Box. Pay attention to the following things: First, ensure that the soy milk temperature during coagulation is 80-90 oc. This way, the protein will acquire a tender texture. Secondly, keep the pressing time to 3 - 4 minutes to ensure that the tofu does not get too firm.
After the tofu is pressed, cut it into 2cm thick pieces. Note that the pieces should not be any thinner, otherwise you risk losing the juicy texture of the tofu while deep frying. Then, deep fry the pieces in Oil at a temperature of 190 oc for 2 minutes until they assume a gold-brown colour. Let them cool down for 3 minutes before serving.

For the Dip Sauce

Chop the Ramson into small pieces and put in a dip saucer. Add a pinch of salt, according to your personal taste, and warm water (around 70 oc), and mix everything evenly.

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