Here’s another recipe featuring Xiangchun sprouts and tofu — this time, it highlights the fresh, vibrant quality of the sprouts, paired with firm tofu.

The tofu used here is iconic in China, also known as northern tofu or firm tofu. It’s made by using magnesium chloride as a coagulant, resulting in a firmer, slightly chewy texture. When crumbled, it retains a pleasant elasticity and bite interest.

🥢 Simple Steps

1. As with the previous recipe: rinse and trim Xiangchun sprouts, and soak in clean water for about 5 minutes. Any black seed husks will naturally fall off during this process.

2. Take one block of tofu, blanch it briefly in boiling water to reduce its beany taste, then crumble it with a fork or spoon.

3. Mix in a small amount of chopped cilantro, a pinch of white pepper, and salt to taste. Stir well and place in a small bowl for shaping.

4. Making the dressing: In a small skillet over medium heat, add a little cooking oil and a tiny spoonful of Doubanjiang (fermented chili-bean paste). Once fragrant, add diced cherry tomatoes. As the tomatoes release their juices and blend with the sauce, add equal-sized diced red bell pepper. Stir-fry. Smell fragrant of bell pepper, then turn off the heat.

5. Arrange the bowl of crumbled tofu, the Xiangchun sprouts, and the warm tomato-pepper sauce on a plate in a form as you like.

All the fresh, tangy and healing flavors intertwine in the mouth. That’s the taste of healing.

🥢 An Exotic Tip ( in the photo):

Fry a sheet of Vietnamese rice paper until it puffs up like a delicate white plate.

Place the fresh Xiangchun sprouts on it, then the tofu mixture, finish with the tomato-pepper sauce on the top.

When you pick it up and fold it like a wrap (or a Taco), each bite begins with a satisfying crunch, followed by the herbal freshness of Xiangchun. The rice paper then melts on the tongue, releasing a gentle, nutty aroma — a moment of culinary bliss.