Yunnan Dou Fu Lu Liang Ban (云南豆腐卤凉拌)

In the markets of Kunming and Dali, vendors sell cubes of fresh silken tofu drenched in a complex fermented brine — dou fu lu — alongside a lavish herb counter. Each customer selects their own combination of mint, coriander, spring onion, and sawtooth herb, creating a dish that is at once cooling, aromatic, and deeply satisfying. This is street food at its most elemental.

Serves: 4

Ingredients

• 500g (1 lb) fresh silken tofu, cut into 3cm (1 in) cubes
• 3 tbsp (45ml) Yunnan-style fermented tofu brine (dou fu ru liquid) or white fermented tofu mashed with 2 tbsp water
• 1 tbsp (15ml) chilli oil
• 1 tsp (5ml) toasted sesame oil
• 1 tsp (5ml) light soy sauce
• 1 tsp (5ml) rice vinegar
• Large handful fresh mint leaves
• Large handful fresh coriander (cilantro), roughly chopped
• 3 spring onions (scallions), thinly sliced
• 1 tbsp (15ml) toasted sesame seeds
• 1 small fresh red chilli, sliced (optional)

Instructions

1. Drain the silken tofu cubes gently on a clean cloth for 10 minutes to remove excess water without breaking the cubes.
2. Whisk together the fermented tofu brine, chilli oil, sesame oil, soy sauce, and rice vinegar in a small bowl until smooth and well combined.
3. Arrange the tofu cubes on a wide, shallow serving plate.
4. Pour the dressing evenly over the tofu.
5. Scatter the mint, coriander, spring onions, sesame seeds, and fresh chilli liberally over the top.
6. Serve immediately at room temperature — do not refrigerate after dressing, as the fresh herbs will wilt.

Cook's Notes: Dou fu ru (fermented tofu cubes in brine) is available at most Asian grocery stores — the white variety is milder than the red. The dish comes together in under 10 minutes once the tofu is drained.