Symmetry Breakfastのインスタグラム(symmetrybreakfast) - 5月3日 03時56分

Douhua 豆花 Last November I was travelling around Sichuan province and found myself in a village about 100 miles west of Chengdu making woks of fresh tofu for lunch. The process is simple and ancient, a rock of gypsum makes contact with freshly made soy milk that is heated and gently stirred. The process is parallel to when I visited Cau & Spada in Marche to see how they make ricotta. The gypsum 石膏 is alkalising causing the same denaturation as in dairy. The soy turns to fresh douhua or tofu that has a pleasant texture that reminds me of yoghurt or cottage cheese. Served with spicy side dishes my favourite was the pigs ear. A recipe for this will be in my new book out next Easter #zaofancookbook #vegan #chinesefood #tofu #douhua #豆花

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