Tofu Brain with Superior Broth
Hot Dishes

Tofu Brain with Superior Broth

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Tofu Brain with Superior Broth

About This Recipe

This Lily Flower and Wood Ear Tofu Brain is a comforting, umami-rich dish that combines delicate textures and savory flavors. Soaked lily flowers and wood ears add a delightful chewiness, while the Shi Yun Sheng meat bone broth infuses depth into every bite. Stir-fried scallions and a drizzle of olive oil create a fragrant base, enhanced by silky egg ribbons and a touch of soy sauce. The final pour over soft tofu transforms it into a velvety “tofu brain,” garnished with fresh garlic and cilantro for a bright finish. Perfect as a nourishing soup or light meal, this recipe balances earthy, savory, and aromatic notes for a truly satisfying experience. Quick to prepare yet full of complex flavors, it’s a must-try for lovers of Chinese-inspired comfort food!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • Tofu 1 block (300g)
  • Shi Yun Sheng meat bone broth 1 cup (240ml)
  • Eggs 2 large
The aromatics
  • Lily flowers 50g dried
  • Wood ears 50g dried
  • Scallions 2 medium
  • Garlic 3 cloves
  • Cilantro 1/4 cup chopped
The sauce & seasonings
  • Olive oil 1 tbsp
  • Soy sauce 1 tbsp
  • Water starch 1 tbsp

menu_book Directions

1
Step 1
Step 1
Soak dried lily flowers and wood ears in water for 2 hours, then wash them with clean water and drain.
2
Step 2
Cut the soaked wood ears into shreds, and wash the lily flowers with clean water 2-3 times, then squeeze out the water and set aside.
3
Step 3
Heat a pot with a spoonful of olive oil over medium heat, add scallions and stir-fry until fragrant, then add lily flowers and stir-fry for about 3 minutes, followed by adding wood ear shreds and continue stir-frying for about 3 minutes.
4
Step 4
Pour in Shi Yun Sheng meat bone broth and bring to a boil over high heat, then reduce to medium heat and simmer for 5-8 minutes, then reduce to low heat and slowly pour in beaten egg liquid to form egg flowers and add a small spoonful of soy sauce.
5
Step 5
When the egg flowers are formed, add water starch to thicken the sauce and turn off the heat.
6
Step 6
Scoop the inner tofu into a bowl, pour in the cooked tofu brain sauce, and sprinkle with garlic and cilantro powder to serve.

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