Photograph of the finished Douhua

China · Tào phớ mặn Tứ Xuyên

Douhua

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soft tofu Soft tofu 1 kg
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 60 g
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 60 ml
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Roasted peanuts Roasted peanuts 100 g
  • Photograph of Pickled mustard greens Pickled mustard greens 120 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 8 g
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 8
  • Photograph of Oil Oil 100 ml

Method

  1. 1 Scoop the soft tofu into thin slices using a flat spoon, without cutting with a knife so that the slices remain smooth.
  2. 2 Pour hot water over the beans until they are completely covered, then drain it off so they stay warm without becoming mushy.
  3. 3 Roast dried chilies with Sichuan peppercorns, then pour in 200-degree oil to make chili oil.
  4. 4 Mix soy sauce, black vinegar, soybean paste, and chili oil, then pour over the tofu.
  5. 5 Sprinkle with crushed roasted peanuts, chopped pickled mustard greens, and green onions; the Sichuan version is salty and spicy, unlike the version with sweet ginger syrup.
Start cooking