Wenshi Tofu — Silken Bean Curd Threads

Name: Wenshi Tofu — Silken Bean Curd Threads
Total time: 90 min
Yield: 4 servings
Cuisine: Jiangsu
Ingredients: silken tofu (not 'soft tofu'—must be shelf-stable, vacuum-packed, labeled 'jellied tofu'); dried wood ear mushrooms; carrot; chicken broth (homemade or low-sodium store-bought); white pepper

文思豆腐 · wén sī dòu fu

家庭快手版 · Home version: Family version uses softer silken tofu (not 'soft tofu' sold in tubs) and accepts 1–2 mm shreds instead of professional 0.5 mm. It’s served in clear broth with just three garnishes—no fancy carving—honoring its origin as a monk’s refined vegetarian dish.

My great-aunt, a former nun at Daming Temple, taught me this dish when I was twelve. She said Wenshi tofu wasn’t about perfection—it was about patience: ‘Each thread is a breath. If your mind wanders, the knife slips.’ We’d eat it plain, with just broth and chives, on Buddha’s Birthday.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →More tofu recipes →Vegetarian

Ingredients

silken tofu (not 'soft tofu'—must be shelf-stable, vacuum-packed, labeled 'jellied tofu')内酯豆腐（真空包装，标有‘凝胶型’）🏮 asian400 g
dried wood ear mushrooms干木耳🏮 asian10 g
carrot胡萝卜🛒 local80 g
chicken broth (homemade or low-sodium store-bought)鸡汤（自制或低钠市售）🛒 local800 ml
white pepper白胡椒粉🛒 local1 g

silken tofu (not 'soft tofu'—must be shelf-stable, vacuum-packed, labeled 'jellied tofu'): Critical: Must be jellied-type silken tofu (e.g., 'Sun-Luck' or 'Hodo Soy'). Tub-style 'soft tofu' is too fragile.

dried wood ear mushrooms: Soak in warm water 20 min, trim stems, slice thinly

carrot: Cut into matchstick-size pieces first, then slice into fine shreds

chicken broth (homemade or low-sodium store-bought): Vegetarian option: use shiitake dashi (4 dried shiitake + 800 ml water, simmered 30 min)

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Instructions

1Drain silken tofu, place on a clean, dry cutting board. Chill uncovered in freezer 15 minutes—just until surface firms (do not freeze solid).
微冻定型，防塌陷
🔍 Look for 15 分钟 · 15 minutes
Visual: 触感微凉、略抗压，无冰晶Surface feels cool and slightly resistant to fingertip pressure—no ice crystals form
You know it's right when: 按压后留痕1秒即回弹Tofu holds impression of finger for 1 second before springing back
2Using a very sharp chef’s knife, slice tofu into 0.5 cm thick slabs. Stack 3–4 slabs and cut lengthwise into 2 mm wide strips. Rotate bundle 90° and slice crosswise into fine threads (~1–2 mm). Keep threads submerged in cold water.
刀快、手稳、水护
🔍 Look for 20–25 分钟 · 20–25 minutes
Visual: 丝条悬浮游动，根根分明，不黏不断Threads float freely, separate cleanly—no clumping or breakage
You know it's right when: 刀锋无声滑过，无撕扯声Knife glides silently without resistance or tearing sound
3Blanch carrot and wood ear shreds separately in boiling water for 45 seconds each. Drain and rinse under cold water. Pat dry with paper towel.
分焯保色保脆
🔍 Look for High heat 各45秒 · 45 seconds × 2
Visual: 胡萝卜丝鲜橙透亮；木耳丝半透弹韧Carrot shreds bright orange; wood ear shreds translucent and springy
You know it's right when: 下丝后10秒内水复滚Water returns to boil within 10 seconds of adding shreds
4Bring chicken broth to gentle simmer in a clean pot. Carefully add tofu threads using a fine-mesh skimmer—let them fall in slowly. Simmer uncovered 3 minutes.
网勺护丝，慢落防断
🔍 Look for Low heat 3 分钟 · 3 minutes
Visual: 豆腐丝如白花绽放，汤仍清澈，无絮状物Tofu threads bloom like white blossoms in broth—no clumping or clouding
You know it's right when: 锅边泛细泡，汤面无翻滚Tiny bubbles rise gently around edges of pot
5Add carrot and wood ear shreds, white pepper, and a pinch of salt. Simmer 1 more minute. Turn off heat. Let rest 2 minutes before serving. Garnish with scallion greens.
关火焖浸，锁住鲜嫩
🔍 Look for 煨1分钟 + 静置2分钟 · 1 minute simmer + 2 minutes rest
Visual: 所有细丝均匀悬浮，汤色澄澈无浑浊All threads float evenly; broth remains crystal-clear with no haze
You know it's right when: 香气清扬，无胡萝卜或菌菇的浓重气味Aroma lifts cleanly—no cooked-carrot or earthy mushroom dominance

Tips

· Freezing tofu is non-negotiable—it sets the gel structure so threads hold shape during cooking.
· Use a ceramic or wooden cutting board: plastic boards cause knives to skip and tear tofu.
· If threads break, don’t discard—simmer them into the broth as ‘cloud tofu’ (a rustic family variation).

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

How do I make this vegetarian/vegan?

Swap meat for tofu, mushrooms (dried shiitake for umami), or seitan. Replace oyster sauce with mushroom sauce, chicken stock with veg stock, and watch for fish sauce and shrimp in sauces. Doubanjiang is vegetarian but check brands. Most of our recipes include a 'make it veg' note in the tips.

Source: HǎoWèi diet guide