Name: Xi Shi Tofu Pudding
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 blocks Silken tofu; 0.25 lb Ground pork; 4 pieces Dried shiitake mushrooms, soaked; 0.25 cup Carrot, finely diced; 2 cups Chicken stock; 1 tbsp Shaoxing wine; 1 tbsp Light soy sauce; 2 tbsp Cornstarch; 1 tsp Sesame oil; 1 stalk Spring onions, chopped

"Experience the delicate elegance of a dish named after one of ancient China's legendary beauties. This savory tofu pudding features velvet-soft silken curds suspended in a rich, umami-laden broth with minced pork and earthy mushrooms."

Ingredients

Qty	Item
2 blocks 600 g	Silken tofu
0.25 lb 115 g	Ground pork
4 pieces 4 pieces	Dried shiitake mushrooms, soaked
0.25 cup 40 g	Carrot, finely diced
2 cups 480 ml	Chicken stock
1 tbsp 15 ml	Shaoxing wine
1 tbsp 15 ml	Light soy sauce
2 tbsp 16 g	Cornstarch
1 tsp 5 ml	Sesame oil
1 stalk 1 stalk	Spring onions, chopped

How to Make Xi Shi Tofu Pudding

Prepare the ingredients by dicing the hydrated shiitake mushrooms, carrots, and bamboo shoots (if using) into very fine, uniform pieces.

Carefully cut the silken tofu into 1-centimeter cubes. Handle gently as silken tofu is extremely fragile.

Heat a tablespoon of vegetable oil in a wok or deep saucepan over medium-high heat. Add the ground pork and stir-fry until fully browned and crumbly.

Add the diced mushrooms and carrots to the pork, sautéing for 2 minutes until the aromas are released.

Pour in the chicken stock, Shaoxing wine, and light soy sauce. Bring the mixture to a gentle boil.

Slide the tofu cubes into the boiling broth. Reduce the heat and simmer for 5 minutes to allow the tofu to absorb the savory flavors.

Mix the cornstarch with 3 tablespoons of cold water to create a slurry. Slowly pour the slurry into the pot while stirring in a gentle circular motion until the liquid thickens into a glossy, pudding-like consistency.

Taste and season with a pinch of white pepper. Turn off the heat, drizzle with sesame oil, and garnish generously with chopped spring onions before serving.

·
Use the highest quality silken tofu you can find; the 'extra soft' variety provides the most authentic texture for this dish.
·
Uniformly dicing the pork and vegetables ensures that every spoonful contains a perfect balance of texture and flavor.
·
Add a handful of dried baby shrimp (xia pi) for an extra layer of traditional Zhejiang-style umami.
·
When adding the cornstarch slurry, stir very gently to avoid breaking the tofu cubes into a paste.

Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply replace the ground pork with finely chopped king oyster mushrooms and use a rich vegetable stock instead of chicken stock.

Why is it called Xi Shi Tofu?

It is named after Xi Shi, one of the Four Beauties of ancient China, who lived in Zhuji (Zhejiang province) where this dish originated. The white, smooth tofu is said to represent her porcelain skin.

What is the difference between this and Mapo Tofu?

Xi Shi Tofu is a thick, savory, and mild stew from the Jiangnan region, whereas Mapo Tofu is a spicy, numbing Sichuan dish using fermented bean paste and chili oil.

Is silken tofu the same as soft tofu?

They are very similar, but silken tofu has a higher water content and a smoother, custard-like texture compared to regular soft tofu which is pressed slightly more.

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