Photograph of the finished Liangban tofu

China · Đậu phụ non trộn xốt lạnh Liangban tofu

Liangban tofu

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soft tofu Soft tofu 3.1 lb
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 1.4 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Pork floss (shredded pork) Pork floss (shredded pork) 5.6 oz
  • Photograph of Century eggs Century eggs 4
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ¼ cup

Method

  1. 1 Soak the box of soft tofu in cold water for 10 minutes, then gently invert it onto a plate without cutting it.
  2. 2 Keeping the whole block of tofu face down without cutting it is the way to prevent it from breaking, as soft tofu is very fragile and easily crumbles.
  3. 3 Tilt the plate for 5 minutes, then drain off any excess water.
  4. 4 Pour hot oil over crushed dried chilies to make chili oil, then mix with soy sauce, black vinegar, and sesame oil.
  5. 5 Pour the sauce over the tofu blocks instead of mixing them in.
  6. 6 Sprinkle with diced century eggs, shredded pork floss, chopped scallions, and roasted sesame seeds, then serve immediately.
Start cooking