Sichuan Dou Hua

Dou Hua — 'tofu flower' — is one of Sichuan's most beloved street foods and a masterclass in contrasts: silky, barely-set tofu trembling in an intensely spiced, numbing chilli oil sauce. Unlike the firmer mapo tofu, dou hua is barely coagulated, eaten cold or at room temperature as a snack, breakfast, or first course throughout Chengdu and Chongqing.

Serves: 4

Ingredients

Tofu

• 1 litre (4 cups) unsweetened soy milk (not processed soy beverage)
• 8g (0.3 oz) gypsum powder (calcium sulfate) or 1 tbsp (15ml) apple cider vinegar diluted in 50ml cold water

Sauce

• 3 tbsp (45ml) Sichuan chilli oil (with sediment)
• 1 tbsp (15ml) soy sauce
• 1 tsp sesame paste or tahini
• 1 tsp Sichuan peppercorn oil or 0.5 tsp ground Sichuan peppercorn
• 1 tsp black vinegar (Chinkiang)
• 1 tsp caster sugar
• 2 garlic cloves, minced to paste
• 2 spring onions, finely sliced
• 1 tbsp fried shallots
• 1 tbsp toasted sesame seeds
• Fresh coriander, to garnish

Instructions

1. Heat soy milk in a clean saucepan to 85°C (185°F) — just below a simmer. If using gypsum, dissolve in 50ml cold water. If using vinegar, prepare the diluted mixture.
2. Remove soy milk from heat. Stir the coagulant mixture quickly, then immediately pour it into the hot soy milk in one swift circular motion. Do not stir after this. Cover and rest undisturbed for 15-20 minutes until set to a soft, quivering curd.
3. Meanwhile, whisk together chilli oil, soy sauce, sesame paste, Sichuan peppercorn oil, black vinegar, and sugar until combined. Stir in minced garlic.
4. Using a large spoon, gently scoop portions of the soft tofu into shallow serving bowls — it should break and crumble softly.
5. Spoon the chilli oil sauce generously over the tofu. Top with spring onions, fried shallots, sesame seeds, and coriander.
6. Serve at room temperature or slightly chilled.

Cook's Notes: Gypsum powder gives the authentic smooth set and is available in Chinese grocery stores. The vinegar method is faster but yields a slightly grainier texture. Do not stir after adding the coagulant — the set depends entirely on undisturbed rest. Serve within 30 minutes of making for best texture.