<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>570711</id>
  <title>Silken tofu(?) with fruit in Beijing</title>
  <published_at>Sat Nov 08 21:46:50 -0800 2008</published_at>
  <post_count>10</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4159218</id>
        <content>Several years ago when I was in Beijing, I had a dish that had a custardy fried tofu, fruit, and a sauce I believe was made from the fruits' juice. I only remember there being pineapple and watermelon, but there could have been other fruits in there.

I'm pretty sure the tofu was silken tofu as the waiter said the dish was "Riben dofu" or "Japanese Tofu".

Does anyone know what it's called? Better yet, if you know the recipe that would be awesome. I've been craving it lately. =)

Thanks in advance.</content>
        <published_at>Sat Nov 08 21:46:50 -0800 2008</published_at>
        <parent_id></parent_id>
        <user>
          <id>238462</id>
          <name>bruincub</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4159280</id>
      <content>Are you talking about Chinese almond tofu dessert?

Real almond tofu isn't made of soy bean (like typical tofu); rather, it's agar agar, flavored with almond extract and evaporated milk and sweetened by white sugar. 

Because of the high volume of liquid, the agar agar mixture is transformed into a soft tofu-like substance.  This dessert is often served with fruit cocktail.</content>
      <published_at>Sat Nov 08 22:55:03 -0800 2008</published_at>
      <parent_id>4159218</parent_id>
      <user>
        <id>11583</id>
        <name>ipsedixit</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4160434</id>
      <content>Exactly!</content>
      <published_at>Sun Nov 09 16:27:28 -0800 2008</published_at>
      <parent_id>4159280</parent_id>
      <user>
        <id>10483</id>
        <name>Joebob</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4160594</id>
      <content>I'm pretty sure it was tofu because the waiter said it was Japanese tofu. I've had almond tofu (aka almond jelly) before. The stuff in the dish in question was yellow and custard-like.</content>
      <published_at>Sun Nov 09 17:51:09 -0800 2008</published_at>
      <parent_id>4159280</parent_id>
      <user>
        <id>238462</id>
        <name>bruincub</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4160616</id>
      <content>do you have a picture at least?

......... custardy fried... hmmm.........

-----edit-----

OH!
egg tofu?
you can buy it in vacuum-packed tubes in asian grocers.

i think that should be it...</content>
      <published_at>Sun Nov 09 18:02:27 -0800 2008</published_at>
      <parent_id>4159218</parent_id>
      <user>
        <id>224803</id>
        <name>dumpycactus</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4161144</id>
      <content>What is egg tofu?  I'm fascinated!

~TDQ</content>
      <published_at>Mon Nov 10 04:33:05 -0800 2008</published_at>
      <parent_id>4160616</parent_id>
      <user>
        <id>12005</id>
        <name>The Dairy Queen</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4163136</id>
      <content>just silken tofu, but eggs added into the process. nice delicate flavour, less beany. i like it steamed with dashi, bonito, mirin, tamari and green onion.</content>
      <published_at>Mon Nov 10 17:07:19 -0800 2008</published_at>
      <parent_id>4161144</parent_id>
      <user>
        <id>224803</id>
        <name>dumpycactus</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4162186</id>
      <content>unfortunately no. it was several years ago. i've been trying to find out what it is for a really long time. maybe i'll have to start asking some sources in Beijing...</content>
      <published_at>Mon Nov 10 11:29:32 -0800 2008</published_at>
      <parent_id>4160616</parent_id>
      <user>
        <id>238462</id>
        <name>bruincub</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4162222</id>
      <content>oh...yes. we're getting closer! haha.

Egg tofu is also called riben dofu in Chinese.

Now to find out what the actual dish is. =)

Time to hit all the Chinese restaurants in San Gabriel asking for riben dofu. =p</content>
      <published_at>Mon Nov 10 11:40:03 -0800 2008</published_at>
      <parent_id>4160616</parent_id>
      <user>
        <id>238462</id>
        <name>bruincub</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>4162826</id>
      <content>I was curious so I Googled it and found this CH thread over in the SF Board: http://chowhound.chow.com/topics/475901
</content>
      <published_at>Mon Nov 10 14:59:46 -0800 2008</published_at>
      <parent_id>4162222</parent_id>
      <user>
        <id>145820</id>
        <name>fmed</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>4162844</id>
      <content>thanks fmed!

maybe the folks in the SF Board will have an idea.</content>
      <published_at>Mon Nov 10 15:08:07 -0800 2008</published_at>
      <parent_id>4162826</parent_id>
      <user>
        <id>238462</id>
        <name>bruincub</name>
      </user>
    </post>
  </posts>
</topic>
