Chapter 382: The Tempting Savory Tofu Pudding
Tofu pudding is essentially the product of adding glucono delta-lactone into soy milk and allowing it to set.
From soybeans to soy milk, from soy milk to tofu pudding, then from tofu pudding to silken tofu, and finally from silken tofu to firm tofu—these four steps form the entire tofu-making process. What's remarkable is that each of these stages produces something that can be eaten on its own.
Soy milk needs no introduction. In many places, it's practically a breakfast staple. A warm bowl of soy milk with its rich aroma and mellow taste in the early morning is enough to refresh both body and spirit.
Tofu pudding, on the other hand, is the result of soy milk proteins beginning to coagulate. Under the influence of a coagulant, the proteins slowly form into soft curds while still retaining a great deal of water. The result is tofu pudding: extremely tender, so soft that it can't be picked up with chopsticks, only scooped with a spoon.
The ideal tofu pudding is one that, when lifted, half sits on the spoon while the other half drapes outside it—without breaking apart.
Its texture is delicate yet full, not thin and watery like soup, but instead meltingly smooth, reminiscent of steamed egg custard.
As the proteins continue to coagulate further, tofu pudding becomes silken tofu.
Many people confuse silken tofu and tofu pudding, believing them to be the same.
For example, in the author's hometown, the tofu pudding vendor's loudspeaker would shout: "Tofu flower, spicy tofu flower, sweet tofu pudding!"
But in truth, all that was being sold was tofu pudding—just in savory and sweet varieties.
Silken tofu, once lightly seasoned, is also enjoyed as a dish on its own. Since it's more firmly set than tofu pudding, it loses some smoothness but gains a bit of structure. Unlike tofu pudding, silken tofu can be picked up with chopsticks.
And beyond silken tofu lies the final stage of the craft: firm tofu.
Firm tofu is made by pressing out the excess water from silken tofu, compacting the curds together. After being left under pressure for some time, the block solidifies completely into what we recognize as tofu.
So among all the breakfast items at Han Shi, tofu pudding is actually the simplest to make.
All it requires is soy milk—like the one in the cahkwe and soy milk set—plus a coagulant.
When Yun Qing's breakfast was placed before him, he couldn't help but swallow hard.
The rich aroma of cahkwe rushed straight into his nostrils the moment the plate was set down, clearing his mind in an instant and leaving him momentarily blank.
Compared to the small, plain bowl of tofu pudding beside it, the cahkwe and soy milk set was far more striking to both sight and smell.
Those cahkwe were so thick—surely they must taste amazing.
The thought flashed across Yun Qing's mind, and he swallowed again. He decided to start with the cahkwe before moving on to the tofu pudding.
He had already studied the menu while waiting, learning how the soy milk and cahkwe were best enjoyed, so when faced with the stick nearly the length of his forearm, he didn't hesitate. Grasping it in his hand, he gave it a light tear. The long stick split neatly into two thinner ones.
He set half back down on the plate, picked up the other half, and took a hearty bite from one end.
Chomp—crunch!
The crisp sound echoed as Yun Qing began to chew.
The crispy golden-brown crust of the cahkwe and its airy, chewy interior slowly blended together with each bite. That marvelous texture—soft within crisp, springy within crunchy—grew clearer and clearer in Yun Qing's mouth, bringing a look of satisfaction to his face.
This completely new food he had never tasted before was no less stunning than yesterday's discovery. And to think that such a delicacy could even serve as a staple food—it was beyond Yun Qing's imagination.
After swallowing one bite of cahkwe, Yun Qing resisted the urge to take another right away.
He first poured the small dish of fine white sugar into the soy milk, then tore off a small piece of cahkwe and dipped it into the bowl brimming with soy milk, letting it soak for a while.
Pressing it down with chopsticks to keep it from floating, tiny bubbles quickly streamed out from the torn ends of the cahkwe.
After silently counting a few seconds in his heart, Yun Qing lifted the now fully-soaked piece of cahkwe and placed it into his mouth.
The moment it entered, the soy milk hidden within the bubbles began to seep out, releasing its rich, aromatic soybean fragrance in full. That sudden burst of flavor brought a flash of surprise to Yun Qing's face.
The soy milk was thick and sweet without being cloying, carrying with it a faint trace of the cahkwe's own fragrance, making it especially delightful.
Unable to help himself, Yun Qing chewed again. Very soon, an entirely new texture, completely different from before, burst forth in his mouth.
What an amazing cahkwe-and-soy-milk combo—two wondrous ways to enjoy it.
Yun Qing's eyes lit up. Just a short soak in the soy milk, and the cahkwe had transformed into something completely different, like two entirely distinct dishes.
His hands moved faster now—sometimes alternating between a bite of cahkwe and a sip of soy milk, sometimes dipping a chunk of cahkwe before eating it. Either way, he was relishing every bite.
On the other side, however, Darn's choice was completely different from Yun Qing's.
When his steamed dragon dumplings and savory tofu pudding were brought to the table, his sharp nose instantly caught the blend of rich soybean aroma and savory seasonings. That alluring scent was irresistible, and his eyes immediately fixed on the savory tofu pudding.
The fragrance was indeed somewhat similar to tin foil roasted brain flower.
Though the ingredients were completely different, the same kind of rich, heavy aroma was present—something Darn's keen sense of smell picked out with ease.
Swallowing his saliva, Darn carefully brought the delicate little bowl of savory tofu pudding closer.
Inside, the tofu pudding lay in large, tender curds, soft as water. As he gently tilted the bowl, the surface rippled like waves.
A layer of dark-brown sauce evenly coated the surface, topped with a scattering of light-yellow radish bits and the indispensable green onions. The mix of colors made the dish all the more visually appealing.
Darn's craving only grew.
Picking up a spoon, he gently stirred, letting the sauce fully mix with the tofu pudding. Then, with great care, he scooped up a piece, afraid it might collapse into liquid the moment he touched it.
Fortunately, what he feared did not happen.
Though soft, the tofu pudding held some elasticity. Even the portion hanging off the spoon did not break away but held together nicely.
Looking at the pale, slightly yellow curds wrapped in brown sauce and dotted with green onions, breathing in the increasingly rich fragrance of soy and savory sauce as it reached his nose, Darn's appetite was stirred to the limit. Without hesitation, he placed the spoonful into his mouth.
<+>
if you want to see more chapters of this story and don't mind playing $5 per month to see my latest update, please go to my Patreon[1]
Patreon: https://www.patreon.com/collection/67255?view=condensed[2]
Latest Chapter in Patreon: Chapter 405: How Embarrassing[3]
Link to the latest chapter: https://www.patreon.com/posts/becoming-food-in-141635754[4]
[1] https://www.patreon.com/collection/67255?view=condensed
[2] https://www.patreon.com/collection/67255?view=condensed
[3] https://www.patreon.com/posts/becoming-food-in-141635754
[4] https://www.patreon.com/posts/becoming-food-in-141635754