Dongbei Xiao Dou Fu (东北小豆腐)

Xiao Dou Fu — literally "little tofu" — is a humble Dongbei dish made by fermenting soybeans into a coarse mash with seasonal vegetables. Unlike silken tofu, this rustic preparation is closer to a cultured soybean porridge, eaten as a warming low-cholesterol breakfast or side dish throughout the long Manchurian winter.

Serves: 4

Ingredients

• 200g (7 oz) dried soybeans, soaked overnight
• 200g (7 oz) napa cabbage, finely chopped
• 100g (3.5 oz) spinach or amaranth greens, roughly chopped
• 3 spring onions (scallions), sliced
• 2 cloves garlic, minced
• 1 tsp (5ml) non-iodised salt
• 1 tbsp (15ml) neutral oil (sunflower or corn)
• ½ tsp white pepper

Instructions

1. Drain the soaked soybeans and grind coarsely in a blender with 300ml (1¼ cups) fresh water — you want a rough, grainy slurry, not a smooth milk. Do not strain.
2. Heat the oil in a heavy wok or cast-iron pan over medium heat. Add the garlic and spring onions and stir for 1 minute until fragrant.
3. Add the napa cabbage and stir-fry for 3–4 minutes until wilted and starting to turn translucent.
4. Pour in the soybean slurry and stir constantly over medium-low heat for 8–10 minutes. The mixture will thicken and begin to pull away from the sides of the pan.
5. Add the spinach, salt, and white pepper. Cook a further 3–4 minutes, stirring, until the greens are fully incorporated and the mash is fragrant and set but still moist.
6. Serve hot with steamed millet or corn porridge. Leftovers can be left to cool and slice — they firm up like a soft cake overnight.

Cook's Notes: For a lightly fermented version, leave the cooked mash covered at room temperature for 12 hours before serving — it will develop a mellow, yogurt-like tang. The dish contains no oil-heavy sauces, making it genuinely low in cholesterol.