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Longjing Tea Steamed Tofu
Silken-thin tofu slices steamed with ham in chicken stock, then scattered with pre-brewed Longjing tea leaves — Hangzhou's spring on a plate. Adapted for a home kitchen from the original ClouChef R&D report — 龙井问茶, report 58.
Original poster image from clouchef.com (poster: 龙井问茶_58.jpeg). This is the hero poster only, not a step-by-step photo set.
Prep: 10 minutesCook: 5 minutesTotal: 15 minutesServings: 1–2Difficulty: EasyRegion: ZhejiangFlavour: Delicate, savoury, tea-fragrant
Why this works
The report's idea is restraint. Tofu sliced just 0.3 cm thick steams in only four minutes, so it turns silky without shedding water, and the ham on top seasons it as it cooks — no heavy sauce is needed or wanted. The tea is the seasoning that must not be cooked: Longjing is brewed at 80 °C for 30 seconds, and the leaves go on only after steaming, with a spoonful of tea liquor around the edge. Put the leaves on before the steam and they turn bitter; brew with boiling water and the fragrance is lost. That order — steam first, tea last — is the whole dish. It is also why the report insists on thin slicing: thicker tofu neither absorbs the stock nor stays intact, and the delicate balance of tea, ham and bean curd falls apart. Keep the steaming short and the tea liquor hot, and the plate stays as delicate as the report intends.
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Ingredients
| Ingredient | US | Metric | Substitute / note |
|---|---|---|---|
| Soft tofu | 5.3 oz | 150 g | Silken or soft tofu; firm tofu will not give the same texture (adaptation). |
| Longjing green tea, dry leaves | 0.1 oz | 2 g | Any good-quality Longjing (Dragon Well); other delicate green teas are a substitute (adaptation). |
| Jinhua ham, shredded | 0.2 oz | 5 g | Cured ham, finely shredded; prosciutto in a pinch (adaptation). |
| Chicken stock | 3.3 tbsp | 50 ml | Homemade or low-sodium store-bought. |
| Salt | 0.0 oz | 1 g | — |
| MSG | 0.0 oz | 0.5 g | Optional; omit without harm (adaptation). |
| Cooking wine | 0.6 tsp | 3 ml | Shaoxing wine. |
| Tea liquor, for finishing | 2.0 tsp | 10 ml | From the 80 °C brew below. |
| Scallion shreds or goji berries, optional garnish | to taste | to taste | Optional per the report. |
Equipment
- Steamer — a pot with a steamer rack or a bamboo steamer; no dedicated steamer required (adaptation)
- Deep plate that fits inside the steamer
- Kettle or thermometer for 80 °C water
Steps
- Brew the tea. Pour 80 °C water over the Longjing leaves, steep 30 seconds, strain and reserve the liquor and the leaves separately.
- Prepare the tofu and ham. Slice the tofu 0.3 cm thick. Blanch the ham shreds in boiling water for 10 seconds and drain.
- Assemble. Lay the tofu slices flat in a deep plate, pour over the stock, cooking wine, salt and MSG, and scatter the ham shreds on top.
- Steam. Steam at 100 °C for 4 minutes, until the centre reaches at least 75 °C / 167 °F.
- Finish with tea. Remove from the steamer, scatter the brewed tea leaves over the tofu and ham, and pour 10 ml of tea liquor around the edge of the plate — the liquor should be at least 80 °C. Garnish with scallion shreds or goji berries if using, and serve while hot, at least 70 °C per the report.
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Technique: Technique: tea last, never boiled
Boiling water scalds Longjing and kills its fragrance, which is why the report fixes the brew at 80 °C. Equally, leaves laid on before steaming sit against a hot plate and turn bitter. Steam the tofu and ham first, then tea — that sequence is a control point, not a garnish choice.
Variations
- No Longjing: use another delicate green tea, brewed the same way at 80 °C. Strong or roasted teas will overpower the tofu.
- No ham: the dish loses its savoury lift; a few shreds of cured meat are worth sourcing, but the steamed tofu with tea liquor alone is still pleasant.
Frequently asked questions
Why 0.3 cm slices?
Thicker slices do not absorb the stock and break less gracefully; thinner ones fall apart. The report allows only 0.05 cm of tolerance.
Can I use firm tofu?
You can, but the texture changes completely — the dish is built on soft tofu's silkiness.
Do I eat the tea leaves?
They are scattered on top for fragrance and appearance; eating a few is harmless, but the flavour comes from their aroma and the liquor.
Storage
Best eaten fresh; steamed tofu sheds water on standing and the tea fragrance fades. Leftovers keep 1 day refrigerated; reheat gently until steaming hot throughout.
Longjing Tea Steamed Tofu — Recipe Card
Silken-thin tofu slices steamed with ham in chicken stock, then scattered with pre-brewed Longjing tea leaves — Hangzhou's spring on a plate. Adapted for a home
Prep: 10 minutesCook: 5 minutesTotal: 15 minutesServings: 1–2
Ingredients: 150 g soft tofu; 2 g Longjing tea; 5 g ham shreds; 50 ml chicken stock; 1 g salt; 0.5 g MSG (optional); 3 ml cooking wine; 10 ml tea liquor.
Steps: 1) Brew Longjing at 80 °C for 30 seconds; reserve leaves and liquor. 2) Slice tofu 0.3 cm; blanch ham 10 seconds. 3) Plate tofu with stock and seasonings, top with ham. 4) Steam at 100 °C for 4 minutes. 5) Scatter tea leaves, pour tea liquor around the edge, serve hot.
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Source note: ingredients, quantities and steps are adapted from the original ClouChef R&D report for 龙井问茶 (data/reports/58.md). The report's pricing, margin and marketing sections are deliberately omitted here; no B2B cost is presented as a home-cook cost. Original poster image: clouchef.com (龙井问茶_58.jpeg).