Chrysanthemum Tofu

菊花豆腐

Chrysanthemum Tofu — HuaiyangYangzhou home cooking.

Ingredients

• soft tofu (silken-style, NOT shelf-stable)
• chicken or vegetable stock
• ginger
• scallion
• white pepper

Instructions

1. Prep tofu: Drain tofu gently in a colander for 2 minutes. Pat top and sides *very* dry with paper towels—moisture prevents clean cutting. (Surface feels cool and matte, no beadings of water.)
2. Slice into ribbons: Hold tofu steady with chopsticks. Using a very sharp paring knife, slice 1.5-mm-thick planks. Stack 3–4 planks; cut lengthwise into 1.5-mm-wide matchsticks. Gently separate bundles with fingertips. (Ribbons curl slightly at ends, forming loose 'petals'.)
3. Blanch: Bring stock to gentle simmer (not boil) in a wide saucepan. Add ginger and scallion whites. Carefully lower tofu ribbons into broth using a slotted spoon. Simmer uncovered 3 minutes—do not stir. (Tofu ribbons float freely, edges softening but holding shape.)
4. Season and finish: Remove ginger and scallion whites. Stir in white pepper. Turn off heat. Let stand 1 minute to infuse. (Broth remains crystal-clear, no cloudiness from tofu.)
5. Serve: Ladle tofu and broth into warmed bowls. Garnish with scallion greens and a few drops of sesame oil. (Tofu ribbons bloom outward like open chrysanthemums in clear broth.)