Grandfather’s Braised Dried Tofu Shreds
大煮干丝 · dà zhǔ gān sī
My grandfather ran a small teahouse near Slender West Lake. He taught me to cut dried tofu into hair-thin shreds with a cleaver—'If your knife slips, you’re not ready,' he’d say—then simmer them slowly in rich chicken broth with bamboo shoots and shrimp.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- dried tofu sheets (firm, yellow-bean, ~2 mm thick)方豆腐干（厚约2毫米，淡黄色）🏮 asian300 g
- bone-in chicken thigh带骨鸡腿🛒 local300 g
- fresh bamboo shoots (sliced thin)鲜冬笋（切薄片）🛒 local150 g
- dried shrimp海米🏮 asian20 g
- light soy sauce生抽🏮 asian10 ml
dried tofu sheets (firm, yellow-bean, ~2 mm thick): Look for 'yellow bean dried tofu' or 'Jiangsu-style gan si'; avoid seasoned or smoked varieties
bone-in chicken thigh: Substitute boneless, skinless chicken breast if preferred (reduce simmer time to 25 min)
fresh bamboo shoots (sliced thin): Substitute canned bamboo shoots, rinsed well—blanch 2 min first
dried shrimp: Rinse and soak in warm water 10 min before use
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Instructions
1Soak dried tofu in cold water 30 minutes. Drain, then cut into 5 cm × 5 cm squares. Stack 3–4 squares and slice lengthwise into 2 mm wide shreds. Rinse shreds under cold water.
泡软再切，防碎裂
🔍 Look for 浸泡30分钟 + 切丝10分钟 · 30 minutes soaking + 10 minutes cuttingVisual: 丝条均匀柔韧，根根分明，不黏连不断裂Shreds are uniform, flexible, and separate easily—not clumped or broken
You know it's right when: 冲洗后水流变清Water runs clear after rinsing
2Bring 1 L water to boil. Blanch tofu shreds 2 minutes, drain, rinse with cold water. Repeat blanching once more.
双焯去豆腥
🔍 Look for High heat 每次2分钟，共两次 · 2 minutes × 2Visual: 丝色转为乳白，手感弹韧，不软烂泛灰Shreds turn ivory-white and feel springy—not mushy or gray
You know it's right when: 下丝后30秒内水复滚Water returns to full boil within 30 seconds of adding shreds
3In a clean pot, add chicken thigh, 1.2 L cold water, 1 scallion (white part only), and 1 slice ginger. Bring to gentle simmer, skim foam, then cover and cook 40 minutes.
冷水下锅，慢出鲜味
🔍 Look for Low heat 40 分钟 · 40 minutesVisual: 汤色浅金，浮细油星；鸡肉离骨即烂Broth is pale gold with tiny oil droplets; chicken meat pulls away easily from bone
You know it's right when: 锅底持续冒小泡，无翻滚Small bubbles rise steadily from bottom—no rolling boil
4Strain broth through fine mesh; discard solids. Return broth to pot. Add blanched tofu shreds, bamboo shoots, soaked dried shrimp, light soy sauce, and 1/4 tsp white pepper. Simmer uncovered 12 minutes.
清汤煨丝，忌加盖
🔍 Look for Medium-low 12 分钟 · 12 minutesVisual: 豆腐丝微胀吸汁，汤量减少约1/4Tofu shreds swell slightly and absorb broth; liquid reduces by ~1/4
You know it's right when: 丝边挂汁发亮，无大量蒸汽升腾Edges of shreds glisten with broth but no steam rises vigorously
5Taste and adjust seasoning with a pinch of salt only if needed. Ladle into bowls, garnish with scallion greens and a few drops of sesame oil.
宁淡勿咸，突出本味
🔍 Look for 1 分钟 · 1 minuteVisual: 汤汁轻挂勺背；豆腐丝根根清晰，不缠绕Broth coats spoon lightly; shreds remain distinct, not tangled
You know it's right when: 香气清鲜微甜，无生酱或腥气Aroma is clean, savory, and subtly sweet—no raw soy or fishiness
Tips
- · Always use bone-in chicken for depth—skin and marrow enrich the broth naturally.
- · Cut tofu shreds *before* blanching: warm tofu is too slippery to control.
- · Dried shrimp must be rinsed thoroughly—residual salt can overpower the delicate balance.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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