Leshan Tofu Pudding: Homemade Sichuan Snack Recipe

Dried soybeans: 150 grams
Water: 800 grams

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Peanuts: 50 grams

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Chicken broth: appropriate amount

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1. Soak 120 grams of dried soybeans for about 10 hours.

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2. Rinse the soaked soybeans, add water, pour them into the soymilk machine, turn on the power, and make soymilk.

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3. Filter out the soybean residue to obtain 800 grams of soymilk.

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4. Mix the salt brine and cold water at a ratio of 1:4.

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5. When the soymilk temperature drops to around 80 degrees Celsius, stir while pouring in the salt brine mixture, then let it sit for about ten minutes.

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6. Meanwhile, prepare the tofu pudding seasoning: fry the peanuts until cooked.

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7. Roast 30 grams of soybeans until cooked.

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8. Finely chop fresh cilantro.

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9. After the peanuts have cooled, remove the skins. Place the peanuts and soybeans in a resealable bag, then slightly crush them with a rolling pin.

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10. When a layer of clear water appears on the surface of the tofu pudding, cover it with a layer of cheesecloth and press a heavy object on top for a few minutes.

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11. Bring the chicken broth to a boil, add the tofu pudding, and once it boils again, turn off the heat.

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12. Transfer to a bowl, then add minced ginger, garlic, and green onions, chopped cilantro, crushed soybeans, crushed peanuts, homemade spicy chili oil, and pickled mustard tuber.

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13. The delicious Leshan soft tofu pudding is ready.

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14. It is also delicious when dipped.

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