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The Hirshon Chinese Imperial Tofu - 平桥豆腐

The Hirshon Chinese Imperial Tofu – 平桥豆腐

  • Total Time: 0 hours


Units Scale
  • 500 g pork bones
  • 500 g large beef bones
  • 1 organic chicken carcass, preferably with feet
  • 1 liter top-quality Shaoxing rice wine (if unavailable, use dry sherry)
  • 200 g silken tofu, cut into 1/2 cm cubes or diamond shapes (diamond shapes are traditional and strongly preferred)
  • 50 g fatty Smithfield ham, finely chopped
  • 50 g finely diced chicken breast
  • 50 g finely diced shrimp
  • The orange “shrimp fat” from 4 very large head-on shrimp
  • 30 g (about 3) fresh shiitake mushrooms, finely chopped
  • 80 g (1 small) carrot, finely chopped
  • 1 1/2 tsp. white sugar
  • 1 tsp. salt
  • 1/41/2 tsp. ground white pepper
  • 2 eggs
  • 1 tsp. sesame oil (TFD endorses only Kadoya brand)
  • 1 tsp. melted Smithfield ham fat
  • 1 tbsp. finely chopped cilantro
  • Cornstarch (or potato starch, which is to be preferred) mixed with cold water in a ratio of 1:5 – no more than 3 tbsp. total (you probably won’t need all of it, but just in case…)


  1. Place pork bones, beef bones and chicken carcass in a large stock pot and cover with cold water. Bring to the boil, strain and briefly rinse the bones in cold water. Return the bones to the pot and cover with 4 litres of water and 1 liter of Shaoxing wine. Bring to the boil and reduce the heat to the lowest possible simmer.
  2. Cook for 24 hours skimming regularly for the first few hours. Strain the stock and discard the bones.
  3. Carefully cut tofu into small cubes. Tip: It takes a lot of practice to cut your tofu into diamond shapes. The easy way is to put the box of tofu upside down and pour the tofu onto the cutting board; gently hold the tofu in place with one hand, while using the other hand to make vertical cuts first. Then slowly move the knife through the tofu horizontally.
  4. Cook the “egg skins.” Beat the eggs and mix with a little water and cornstarch. Turn the stove to high heat and place a frying pan on the burner to warm up.
  5. Once the pan is hot, brush on a thin layer of oil. Pour a small amount of egg mixture to the center of pan, then gently tilt the pan and rotate it so that the egg batter forms a circle (think of how you make a pancake).
  6. When the surface of the egg solidifies and the edge curls up slightly, peel it off with a spatula and flip to cook the other side. When you finish, you will have a thin pancake of cooked egg. Repeat until all the batter is used up. Cut skins into thin strips.
  7. Prepare the shrimp fat by separating the heads from the body. Squeeze as much as possible orange shrimp fat from the heads. Set aside.
  8. Bring the strained stock to a gentle boil in a large saucepan. Add the tofu, chicken, ham, shrimp mushrooms, carrots, sugar, salt and pepper, and simmer for 10 minutes.
  9. Add the starch mixed with water and stir into the soup. Continue to stir and add the egg strips and the shrimp fat.
  10. Remove from the heat and drizzle on the sesame oil and melted ham fat. Adjust seasonings to taste.
  11. Ladle the soup into bowls and garnish with cilantro.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 1164.52 kcal
  • Sugar: 3.08 g
  • Sodium: 1313.71 mg
  • Fat: 61.25 g
  • Saturated Fat: 19.97 g
  • Trans Fat: 0.02 g
  • Carbohydrates: 18.11 g
  • Fiber: 1.43 g
  • Protein: 60.05 g
  • Cholesterol: 290.3 mg