© Jacob Schinckler

Tofu and squid ink soy sauce with cacao crumble

This recipe is a creation by Yuhang Wu from THAT WOO pop up dinner, which will be taking place on Sunday, July 2nd, for reservations contact popupthatwoo@gmail.com or check out their Facebook page https://www.facebook.com/thatwookitchen/

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2 people
30 min.


  • Tofu 50 g
  • Mu'er mushrooms 10 g
  • Daylily 10 g
  • Dark soy sauce 7 ml
  • Soy sauce 5 ml
  • Sugar 5 g
  • Sesame oil
  • Water 60 ml
  • Squid ink 1 packet (5 g)
  • Cacao crumble
  • Flour 100 g
  • Soft butter 50 g
  • Egg yolk 1
  • Cacao powder 10g
  • Star anise polder 10g
  • Fried wontons and chili topping (optional):
  • Fried wonton wrappers 4
  • Fresh red chili 1


  • 1
    Freeze the tofu overnight, then thaw it the next day and cut it into medium-sized pieces.
  • 2
    After the tofu has been frozen, the softer original texture of the tofu will have changed to be more sponge-like. Soak the mu'er mushrooms and daylilies in water overnight or soak them in hot water for 50 minutes.
  • 3
    In a small pot with boiling water, boil the mu'er mushrooms and daylilies for five minutes.
  • 4
    Add one teaspoon of sesame oil to a hot pan and roast all ingredients until the tofu is lightly browned.
  • 5
    Mix the soy sauces with sugar, water and squid ink together in a bowl.
  • 6
    Add the mixture to the pan with the rest of the ingredients and let it reduce until the sauce tickets.
  • 7
    For the curable Mix the butter, sugar, and egg folk together
  • 8
    Add it to the flour, cacao powder, and star anise powder.
  • 9
    Place the mixture into the refrigerator for 30 minutes to let it cool.
  • 10
    Break up the crumble into small pieces on baking paper and put it in a preheated oven at 160°C for 10 minutes.
  • 11
    For the Wonton deep fry the wonton wrappers in hot oil until they are golden brown and crispy.
  • 12
    Remove them and place them on a paper towel.
  • 13
    Slice the chili down the center and remove the seeds.
  • 14
    Chop finely.
  • 15
    When the tofu, mu'er, and daylilies have finished roasting and the sauce has thickened, place the various ingredients across the plate, spreading the sauce around.
  • 16
    Then top with the cacao crumble and the optional fried wonton wrappers and chilis.

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