The Princess' Tofu Recipe
A Tofu Dish Fit for Royalty
The best cuisine comes with a back-story. Whether it’s a simple dish that reminds you of your childhood or a carefully crafted gourmet meal, it is natural to connect with food that has a history of its own.
One of our favorite tofu dishes, The Princess’ Tofu, has particularly riveting origins. This recipe proves the power of comfort food. A truly delicious home-cooked meal can connect individuals from different walks of life in an instant.
An Emperor and a Farmers’ Wife
Legend says the famous Emperor Qianlong (1711-1799) once visited a farmer’s home in the Jiangsu province. Hailing from his palace, the Emperor had grown tired of exotic dishes offered in his royal quarters. To welcome him to their home, the farmer’s wife prepared a humble dish which she described as “white jade inlaid with gold and a green parrot with a red beak.”
The dish features pan-fried tofu topped with red-rooted spinach and served in a warm broth. The pan-fried tofu captures the imagery of “white jade inlaid with gold.” When pan-fried correctly, tofu will develop a crisp, golden exterior to contrast its bright white interior. The red-tipped spinach embodies the green parrot with a red beak.
The Emperor thoroughly enjoyed the delicate freshness of a simple, home-cooked dish. In fact, he liked it so much that he bestowed the title of Princess upon the farmer’s wife. From that day forward the dish was known as “The Princess’ Tofu.”
House-made Organic Tofu
As one of the only tofu producers in the US, we craft our house-made organic tofu with care. We follow traditional Chinese recipes to guarantee fresh, premium tofu that can hold up to pan-frying and grilling. With no preservatives or artificial ingredients in sight, you can rest assured this tofu is the real deal.
Pick up our house-made and all organic tofu at House of Leaf & Bean today. At $3.50 per block or $6 for 2 blocks, this tofu will make your next dish truly shine.
The Princess’ Tofu Recipe
1 lb House of Leaf & Bean organic tofu
1 lb spinach, preferably with red-tipped roots.
¼ cup vegetable oil
½ cup clear broth
Salt to taste
Chop the spinach into uniform pieces of about 1” in length.
Bring a large pot of water to a rolling boil. Add the spinach stems first and then push the leaves down to submerge them in the water. Blanch until the stems are no longer rigid (about 40 seconds) and then drain the spinach and dump into a bowl of cold water to stop the cooking immediately. Drain.
Cut the tofu into rectangular pieces. Pan-fry each piece in vegetable oil until golden. Flip and repeat on the other side.
Add broth and simmer for 2 minutes.
When the broth boils add the blanched spinach and stir fry briefly.
Transfer to a dish and serve. Enjoy!
Order Our House-Made Tofu
You can order fresh blocks of tofu at the counter from our grab & go case or call in an order for pickup.