Molten Lava Tofu 包漿豆腐

Baojiang Doufu, 包漿豆腐, is a specialty snack in the southwest, originated in the Yunnan-Guizhou-Sichuan region. The so-called baojiang is that after the outer layer of tofu is cooked, the inner layer is still liquidy.

As for the origin of Baojiang Doufu, it is widely believed to have been invented by people from Kaiyuan. According to legend, there is a story that a couple selling barbecue near Kaiyuan station made a mistake, resulting in tofu that looked normal on the outside when grilled, but when bitten into, it was watery inside, seemingly undercooked. However, the taste was particularly fragrant, crispy, and smooth. Hence, Baojiang Doufu was born.

As Baojiang Doufu gained popularity, this kind of mistake turned into a unique crafting technique, with the right balance of batter. Another explanation is that a special concoction of water is used to soak the tofu, giving Baojiang Doufu its fragrant, tender, crispy, and delicious qualities.

Today we’re mimicking this process by soaking firm Tofu in water and add baking soda, resulting similar mouthfeel and texture

Ingredients:

* Firm tofu, 1 box, 12-16oz

* Water, enough to soak the tofu

* Baking soda, 1% of water

* Salt, 1% of water

* Corn starch

For the dipping seasoning & sauce:

* Chili flakes

* Salt

* Sesame seeds

* MSG (Optional)

* Fermented Tofu (don't be afraid, it'll be delicious)

* Water

* Cilantro, chopped

* Sugar

8+ hours before cooking

1. Cut tofu into cubes, mahjong size (airpods case size)

2. Make water/salt/baking soda solution.

3. Soak tofu in water

To cook:

1. Take tofu out and absorb excess water

2. Make sauce or use any sauce, to make the fermented tofu sauce, simply loosen the tofu with water, and add chopped cilantro. It's pungent and creamy.

3. Coat tofu with thin layer of corn starch

4. Shallow fry them in non-stick pan

5. When they're golden brown, about 2 min per side. take them out.

6. Enjoy while hot but not burning.