At the table
Use a spoon for the loose curd. It can be cooked as a stir-fry or stewed with cabbage; ask which preparation is being served.
The plain hemp-seed base is plant-based, but this does not guarantee a vegetarian or vegan restaurant dish. Check added ingredients, fat and sauces. Do not assume the dish is soy-free or otherwise allergen-free. Hemp seeds are distinct from sesame and flaxseed.
The plain seed curd and a seasoned restaurant dish are different. Cabbage, sauces, cooking fat and chilli depend on the preparation.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The plain seed curd and a seasoned restaurant dish are different. Cabbage, sauces, cooking fat and chilli depend on the preparation.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
A gentle nutty seed aroma; plain curd is not chilli-hot, while seasonings change the finished dish.
- Chili heat
- Texture
- Fine, moist and crumbly, with soft irregular curds rather than firm tofu cubes.
- How it’s made
- Soak food-grade hemp seeds, grind with water and strain out the hulls. Cook the liquid slowly until soft curds form.
The plain seed curd and a seasoned restaurant dish are different. Cabbage, sauces, cooking fat and chilli depend on the preparation.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Inner Mongolia.
About this regional connection
Inner Mongolia: Primary Chifeng culture and tourism account.
Ask if they have it first
请问你们有赤峰麻籽豆腐吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A seed curd from Chifeng
The name mazi doufu refers to its tofu-like form. In this Chifeng preparation, hemp seeds provide the base; it is distinct from ordinary soybean tofu and Beijing mung-bean madoufu.