Sponge Tofu

Sponge Tofu is a delicate, steamed Chinese tofu preparation prized for its airy, custard-like texture that resembles a soft sponge. Its origins lie in Shanghai and the broader Jiangnan region, where cooks have long mastered the art of transforming simple soy milk into silken curds. The key ingredients are fresh soy milk, a coagulant such as gypsum (calcium sulfate) or glucono delta-lactone, and water. What distinguishes a great version is its impossibly smooth, jiggly consistency—neither brittle nor watery—achieved through careful control of the steaming temperature and time. The tofu should quiver on the spoon and absorb surrounding sauces without disintegrating.

A celebrated rendition is found at **Yongqing** in Shanghai, China, as highlighted by food traveler **Mark Wiens**. Wiens has noted the venue’s mastery of the classic style, where the tofu is served simply with a light soy-based dressing, allowing its pure, bean-forward flavor and ethereal mouthfeel to shine. Regional variations include Sichuan-style versions, where the sponge tofu is often topped with a fiery mapo sauce of minced pork, doubanjiang, and Sichuan peppercorns, transforming it into a bold, numbing dish. In Cantonese cuisine, it may appear in dessert form, sweetened with ginger syrup or red bean paste. Across all interpretations, the hallmark remains the tofu’s porous, cloud-like structure that soaks up every drop of flavor.