Spring Water Tofu
This humble yet delicious dish showcases the magic of Jinan's famed spring water. The tofu is made using freshwater from local springs, granting it a unique silky texture and taste. Often served in soup, this dish stands out for its clean flavors, allowing the purity of the ingredients to shine.
Top 5 for Jinan
Flavor Profile
Spring Water Tofu is known for its delicate and silky texture, providing a mouthfeel that is creamy and smooth. The flavors are subtle, with a clean, refreshing taste that showcases the purity of the spring water and is often enhanced with light seasonings or broth.
Things to Eat with It
Traditionally, Spring Water Tofu is enjoyed in a light broth or soup, enhanced with scallions, ginger, or soy sauce that brings out its natural flavors. Pairing it with steamed rice adds substance to the meal, while herbal teas enhance the fresh taste of the dish.
What's in It?
- Fresh Spring Water: Provides the unique texture and clean flavor of the tofu.
- Soybeans: The primary ingredient, offering protein and richness to the dish.
- Coagulant: Typically nigari or magnesium chloride, this is essential for curdling the soy milk into tofu.
How It's Made
To prepare Spring Water Tofu, fresh spring water is first used to hydrate soybeans, which are then ground and boiled. The mixture is strained, and the resulting soy milk is combined with a coagulant to form curds. These curds are pressed into molds to form the silky tofu, resulting in a delicately flavored product.