Wenshi Tofu — Silken Bean Curd Threads

文思豆腐

Wenshi Tofu — Silken Bean Curd Threads — JiangsuYangzhou home cooking.

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

Instructions

1. Drain silken tofu, place on a clean, dry cutting board. Chill uncovered in freezer 15 minutes—just until surface firms (do not freeze solid). (Surface feels cool and slightly resistant to fingertip pressure—no ice crystals form)
2. Using 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. (Threads float freely, separate cleanly—no clumping or breakage)
3. Blanch carrot and wood ear shreds separately in boiling water for 45 seconds each. Drain and rinse under cold water. Pat dry with paper towel. (Carrot shreds bright orange; wood ear shreds translucent and springy)
4. Bring 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. (Tofu threads bloom like white blossoms in broth—no clumping or clouding)
5. Add 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. (All threads float evenly; broth remains crystal-clear with no haze)