As the birthplace of tofu, China boasts an incredibly rich variety of tofu types and a deep-rooted tofu culture.

This type of juicy tofu, small and cute, originated in Yunnan, now is popular around all over China. It has a very charming texture: the outer skin is somewhat chewy like firm tofu, while the inside is soft and silky like custard.

Imagine a pocket of cream, that’s it!

There are three notes worth sharing before we start to cook:

1，Yunnan tofu would not be boiled in water: once it reaches a boil, it immediately falls apart.

2，It’s also not recommended to bake Yunnan tofu in the oven—it would turn into little ‘bomb’ only leaving behind a piece of limp tofu skin…

3，Here’s the good news: Yunnan tofu can be pan-fried. In fact, it’s best to gently sear the cubes over low heat. Once pan-fried, they become airy like little puffs. Dipping them in seasoned salt or sauces makes for a simple delightful treat.

🥢 Braise Yunnan Tofu with Tomato-Mushroom Broth

1，Chop the cilantro stems and sauté them in hot oil until fragrant.

2，Add diced seafood mushrooms and stir-fry until they release juices.

3，Add a small amount of water and simmer over low heat to make a light mushroom broth.

4，Add diced tomatoes to the pot, along with a pinch of salt to enhance the flavor. Continue to simmer for 3–5 minutes, allowing the tomatoes’ natural sweet and tangy flavors infusing the broth.

5，Put the pan-fried Yunnan tofu cubes into the sauce, gently stir to coat evenly.

6，Turn off the heat — no need cooking too long. Garnish with chopped scallions before serving.