Cold-Dressed Dried Tofu (Liang Ban Fu Zhu)

Instructions

1. 1Rinse dried tofu skin under cool water, then soak in warm (40°C / 104°F) water for 20 minutes until plump and flexible but still resilient — do not over-soak.

   温水泡发，勿过久

   🔍 Look for 20 分钟 · 20 minutes

   Visual: 腐竹呈象牙色，微透光，弯曲不断裂。Fu zhu is ivory-colored, slightly translucent, and bends without breaking.

   You know it's right when: 手指轻压后能微微回弹。When a piece springs back lightly when pressed between fingers.

2. 2Bring a small pot of water to a rolling boil, add soaked fu zhu, and blanch for exactly 90 seconds — then drain and rinse immediately under cold running water.

   沸水快焯，保韧度

   🔍 Look for High heat 90 秒 · 90 seconds

   Visual: 腐竹表面微亮，质地收紧。Fu zhu turns slightly glossy and tightens in texture.

   You know it's right when: 下锅后10秒内水重新大沸。Water returns to vigorous boil within 10 seconds of adding fu zhu.

3. 3Squeeze gently to remove excess water, then cut into 4-cm batons.

   轻挤不拧，保形态

   🔍 Look for 1 分钟 · 1 minute

   Visual: 竖立时无水滴，表面微潮不湿。No droplets form when held upright; surface feels damp but not wet.

   You know it's right when: 轻压仅出几滴水，切勿用力拧绞。A gentle press yields only a few drops — never wring tightly.

4. 4In a mixing bowl, combine light soy sauce, sesame oil, and Chinese black vinegar. Whisk until emulsified.

   先调汁，再拌料

   🔍 Look for 30 秒 · 30 seconds

   Visual: 汁液均匀透亮，无油星浮散。Dressing looks uniformly shiny, no oil separation.

   You know it's right when: 搅拌后碗壁挂薄层油膜。Stirring leaves a thin film on the bowl’s surface.

5. 5Add fu zhu and scallions to the dressing. Toss gently with chopsticks for 1 minute until evenly coated and fragrant.

   筷子轻拌，防断碎

   🔍 Look for 1 分钟 · 1 minute

   Visual: 每段腐竹泛匀薄油光。Each piece glistens with a thin, even sheen.

   You know it's right when: 凑近可闻到明显焙香芝麻味。Fragrance of toasted sesame rises clearly when lifted near nose.