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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash 200g dried soybeans clean with water, then add water to soak for 6 hours (or overnight) until fully expanded to twice their original size.
Watch out
Soybeans need to be soaked in advance for 6 hours
they must absorb enough water to expand, otherwise the soy milk concentration will be insufficient
Drain the soaked soybeans, and prepare 2000g of clear water (total water for the whole recipe). Blend the soybeans with part of the water in a blender into soy milk. Rinse the blender cup with the remaining water and pour back. Filter the soy milk through a cloth bag over a bucket, squeezing thoroughly to get smooth, residue-free raw soy milk.
Watch out
You must use a fine cloth bag to strain out the bean dregs, otherwise the tofu pudding will be grainy and rough.
Be careful of hot steam and liquids; wear oven mitts when moving the hot pot.
Pour the remaining water into a stainless steel pot, heat over high flame, then pour in the strained raw soy milk to mix. Bring to a boil until bubbles pop and disappear, then turn to medium-low heat and boil continuously for 5 minutes until fully cooked. Turn off heat and set aside to cool.
local_fire_departmentHigh heat until boiling, then medium-low heat for 5 minutesWatch out
Raw soy milk contains toxins that cause diarrhea, so it must be boiled for 5 minutes after coming to a boil
heating the bottom water before adding soy milk prevents scorching
Crack 1 egg (approx. 60g) into a bowl, add 1g salt to enhance coagulation, and whisk until smooth with chopsticks. Test the cooked soy milk temperature until it drops to 60°C (or room temp), then measure 270g soy milk and pour into the egg liquid (4.5:1 ratio), stirring quickly to blend.
Watch out
Soy milk temperature must be below 60°C before mixing with egg
if above 70°C, the egg will curdle into egg drop soup instead of setting
Be careful of hot steam when opening the steamer lid; use a plate retriever / bowl tong to handle the hot bowl.
Place the bowl containing the mixed egg-soy liquid into the steamer, start with cold water in the pot, and cover with the lid. Turn to high heat; once the water boils and steam rises, steam for 5 minutes (extend to 15 minutes if using room-temperature soy milk). Turn off heat and remove lid; test firmness with a toothpick.
local_fire_departmentHigh heat for 5 minutes after water boilsWatch out
Steam for 5 minutes after boiling if using warm soy milk (60°C)
over-steaming causes honeycombs on the surface. If using room temperature soy milk, steam for 15 minutes
Use a flat spoon to gently scoop big slices of tofu pudding into a bowl. Drizzle 15g soy sauce, 5g chili oil, 15g sesame paste, 5g chive flower sauce, 15g garlic water, and garnish with 2g fresh cilantro on top. Mix gently and serve warm.
Watch out
Scoop the tofu pudding gently in wide, thin slices so it stays intact and holds the seasoning well.
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