Yunnan Bai Zu Xiang Cao Dou Fu (云南白族香草豆腐)

The Bai people of Dali in Yunnan have a centuries-old tradition of making fresh firm tofu and crisping it in clay pots over wood fires. Served with a vibrant dipping sauce of wild herbs — locally gathered spearmint, houttuynia root (zhe er gen), and lemongrass — this dish exemplifies the Bai kitchen's philosophy of coaxing maximum flavour from simple ingredients.

Serves: 4

Ingredients

• 400g (14 oz) firm tofu, pressed and cut into 2cm (¾ in) slabs
• 2 tbsp (30ml) neutral oil

Wild Herb Sauce:

• 30g (1 oz) fresh spearmint leaves
• 20g (¾ oz) fresh coriander (cilantro)
• 1 stalk lemongrass, tender inner part only, finely minced
• 2 cloves garlic, minced
• 1 bird's eye chilli, finely sliced
• 2 tbsp (30ml) lime juice
• 1 tbsp (15ml) fish sauce (or light soy sauce for vegetarian)
• 1 tsp (5ml) palm sugar or honey
• 2 tbsp (30ml) water

Instructions

1. Press the tofu firmly between two plates weighted with a heavy pan for 20 minutes, then pat completely dry — this is essential for crisping.
2. Make the herb sauce: pound the mint, coriander, lemongrass, garlic, and chilli in a mortar to a coarse paste. Stir in lime juice, fish sauce, palm sugar, and water. Taste and adjust — it should be bright, spicy, and fragrant.
3. Heat the oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the tofu slabs in a single layer without crowding.
4. Cook undisturbed for 4–5 minutes until the base is deeply golden and releases easily from the pan. Flip and cook a further 3–4 minutes on the second side.
5. Drain briefly on paper towels. Arrange on a serving plate.
6. Spoon a generous amount of herb sauce over each piece and serve immediately with steamed rice and the remaining sauce on the side.

Cook's Notes: Fresh houttuynia root (zhe er gen), sold at Yunnan or Southeast Asian grocery stores, makes an authentic addition to the herb sauce — its pungent, fishy-floral note is characteristic of Bai cooking.