Anhui Cuisine

Zhu Hongwu Tofu
  • March 11,2023


Zhu Hongwu Tofu, also known as Fengyang Stuffed Tofu, is one of court dishes of Ming Taizu Zhu Yuanzhang and a traditional famous dish in Huaihe region. This dish is stuffed with tofu, although still tender when deep-fried, it is milky yellow in color, salty and delicious. frying pan until golden and round. Fruit and magic tofu with sweet and sour marinade, meat tastes tender and crispy, sweet and sour, refreshing and delicious.

History and culture

When Zhu Yuanzhang (royal name Hongwu), founding emperor of Ming Dynasty, was young, he lived off begging from his poor family. Once in Fengyang City, he asked for a piece of "yong tofu" and after eating it, he felt very delicious, so he often went to restaurants to ask for food. After he became emperor, he often thought about color of his hometown, so he called chefs from Fengyang to palace to prepare this dish for him. The chef prepared this stuffed tofu according to fengyang tradition, which was very popular with Emperor Zhu. Since then, this dish has been inseparable from palace banquets and is passed down to this day, is called "Zhu Hongwu Tofu" and is known all over world.


Main ingredients: tofu (south) (250g), pork (fat and lean) (100g)

Accessories: shrimp (25 g), egg white (100 g)

Seasonings: shallots (10 grams), ginger (10 grams), salt (5 grams), vinegar (5 grams), white sugar (3 grams), rice wine (5 grams), monosodium glutamate (1 gram) ), starch (corn) (45g), lard (refined) (75g)


1. Cut fatty and lean pork into mung bean-sized pieces;

2. Drain shrimp, add some refined salt and some wet starch, and then cut them into pieces;

3. Put pan on fire and heat it up. First, move pan with oil and pour it out. Add 5 grams of chopped green onions and ginger, minced meat and dried shrimp and mix until smooth, Then add Shaoxing wine and add a small amount of refined salt. , meat transparent soup 30 ml, fried with monosodium glutamate;

5. After frying, mix thoroughly with wet starch so that filling thickens, put on a plate and let cool slightly;

6. Clean tofu and carefully cut it with a knife, cut into pieces 4 cm long and 2 cm wide, and then cut into 24 pieces 0.1 cm thick and put them on an empty plate.

7. Divide shrimp and meat filling into 12 parts, put them on top of tofu slices and spread evenly, and then cover with a piece of tofu so that tofu turns green;

8. Whisk egg whites in a bowl until foamy, add dry starch and mix thoroughly until a paste forms;

9. Put pan on a strong fire,put cooked lard in it and cook to 50% heat, dip tofu base in egg batter, put them one by one in pan and fry until they rise and rise. take them out;

10. When temperature of oil rises to 70% hot, deep-fry until golden, remove and drain oil;

11. Pour 100 ml of meat broth into a saucepan, add tofu, add refined salt, appropriate amount of sugar, bring to a boil over low heat, add vinegar to thicken, put on a plate and serve.


1. This dish is prepared by frying and baking. The tofu produced in Bagong Mountain is very fresh and tender, so be careful when cooking and don't break tofu;

2. Due to frying process, 1000 grams of boiled lard is required;

3. The weight of tofu in raw material is equal to weight of tofu after peeling, and actually 500 grams of tofu needs to be cooked.

Zhu Hongwu Tofu