Yonghe Tofu (永和豆腐), a time-honored dish with more than 800 years of history, originates from Yonghe Town in Jiangxi Province. The town’s association with tofu dates back to the Southern Song Dynasty, when the famous hero Wen Tianxiang passed through on his way to fight against the Yuan dynasty. During a time of low morale and food shortages, the local people of Yonghe offered a comforting bowl of tofu soup to Wen’s troops. After tasting it, Wen was so impressed that he praised the dish. Encouraged by the comforting and nutritious meal, his troops were revived with new vigor to continue their fight. In honor of this historic moment and Wen’s sacrifice, the local people named the tofu after Yonghe Town, calling it “Yonghe Tofu.”
The Art of Making Yonghe Tofu
The making of Yonghe Tofu follows a meticulous and traditional process that has been passed down through generations. The town’s emphasis on selecting the best ingredients and using time-honored techniques ensures that every batch of tofu carries the rich legacy of its origins.
Key Ingredients:
- Soybeans: Yonghe Tofu is made from the highest quality local yellow soybeans. These beans are carefully selected to ensure the perfect flavor and texture.
- Water: The water used in the tofu-making process comes from the ancient Dongchang well, located over 20 meters underground. This water is known for its purity and sweetness, providing a distinct flavor to the tofu.
- Coagulating Agent: The tofu is set using a special brine solution, which is crucial for the tofu’s texture.
Making Process:
- Soaking and Grinding the Soybeans: The soybeans are soaked and then ground in a stone mill to produce a fine soybean paste. The beans and water are added in a 1:1 ratio to ensure the smoothness and consistency of the paste. The grinding process is slow and meticulous, with the mill’s rotation carefully controlled to create a uniform and fine soy milk.
- Filtering the Soy Milk: After grinding, the soy milk is filtered to remove the residue. The paste is combined with 20°C water in a 2:1 ratio, creating a mixture that is stirred and poured into cloth bags. These bags are hung, and the soy milk is extracted by gently shaking the bags. This process is repeated several times until all the liquid is filtered out.
- Boiling the Soy Milk: The filtered soy milk is then brought to a rapid boil. Once boiling, it is simmered for an additional five minutes. The surface foam is skimmed off, and the milk is brought to a rolling boil again until all foam disappears.
- Coagulating the Soy Milk: The hot soy milk is removed from the stove and allowed to cool to around 70°C before the special brine solution is added to coagulate the soy milk. The mixture is stirred gently, and when tofu curds begin to form, the stirring stops. The mixture is covered and left to sit for about 30 minutes for the curds to solidify.
- Pressing and Forming the Tofu: After the tofu curds have solidified, the tofu is poured into wooden molds lined with cotton cloth. The tofu is then pressed with stones to remove excess water and help it firm up. Once fully pressed, the tofu is ready to be served.
Unique Characteristics
Yonghe Tofu has a delicate texture, rich flavor, and smooth finish, with a firmness that gives it a satisfying bite. The quality of the tofu is attributed to both the quality of the local soybeans and the pure, sweet water from the Dongchang well. The traditional methods used in its preparation, along with the climate and natural resources of the region, give the tofu a unique flavor profile that is smooth, rich, and full-bodied.
Taste and Flavor
Yonghe Tofu is beloved for its fresh, tender, and nutritious qualities. The tofu’s texture is incredibly smooth and silky, with a slight firmness that gives it a satisfying chew. Its flavor is rich and pure, with a natural sweetness that comes from the soybeans and water. The tofu can be eaten on its own, drizzled with a bit of soy sauce and garnished with fresh herbs, or used as an ingredient in a variety of dishes. It pairs wonderfully with vegetables, meats, or in soups, where its subtle flavor complements a wide range of other ingredients.
