Sichuan Spicy Tofu Pudding (Douhua)

In Sichuan, breakfast is often a bowl of douhua, tofu pudding as soft as custard, served with a spoonful of fiery chili oil instead of syrup. Vendors sell it from carts in the morning, and it is the savory way the province likes to start the day. Sweet versions exist elsewhere in China, but Sichuan insists on the spicy one, and the result is comforting, gentle, and quietly spicy all at once.

The savory breakfast that starts the day gently

The pudding itself is almost neutral, which is exactly the point: it is a blank canvas for the chili oil, preserved mustard greens, and crisp fried soybeans spooned on top. Warm, silky, and softly numbing, it is the most comforting breakfast you have never tried. This home version uses silken tofu warmed in stock, which captures the spirit of the street original in minutes, so serve it with a spoon and a stack of napkins, since the sauce likes to wander.

Craving more? Explore all Sichuan Kitchen recipes.

This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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