Today, we’re making a highly comforting and nourishing traditional dish: Pig Blood Curd with Tofu (Zhu Xue Dou Fu). In many Chinese households, this is a classic dish that graces the dinner table, especially around the Lunar New Year.
Pig blood curd is incredibly rich in iron—containing twice as much iron as pork liver—making it an excellent ingredient for replenishing nutrients. Today, I’m sharing two distinct, authentic ways to prepare it: a rustic version with pickled mustard greens (Xian Cai) and a rich, savory version inspired by my hometown’s cooking, featuring minced pork and a thickened sauce. Both are incredibly easy, taking less than 20 minutes from prep to plate.
What Is Pig Blood Curd (Zhu Xue)?
Pig blood curd, often called “blood tofu,” is made by coagulating pig’s blood until it forms a solid, jelly-like block. Despite how it might sound to the uninitiated, it has a very mild, almost neutral flavor and a wonderful, silky texture that eagerly absorbs the savory broths and sauces it’s cooked in. In traditional Chinese medicine, it is often referred to as a “body cleanser” for the digestive tract.
Love silken textures? If you enjoy the delicate bite of blood curd and tender tofu, I highly recommend checking out my Xishi Tofu recipe, which features a similarly beautiful, soup-like consistency.
1Xishi Tofu (西施豆腐)A traditional, comforting dish from Zhuji featuring silky soft tofu, savory pork, and crunchy bamboo shoots in a rich, thickened broth. This authentic recipe balances the soft texture of tofu with the crunch of gizzards and wood ear mushrooms.Check out this recipe
Ingredients You’ll Need
For the Base:
- Pig Blood Curd (Zhu Xue): 400g (about 14 oz). You can find this in the refrigerated section of most well-stocked Asian grocery stores.
- Tender Tofu (Silken/Soft): 200g (about 7 oz). The soft texture perfectly mirrors the blood curd.
- Aromatics: 3 slices fresh ginger, 3 cloves garlic (minced), and 20g (about 1/2 cup) scallions or garlic chives (Jiucai).
- Shaoxing Wine: 20g (1.5 tbsp), divided. Half is used for blanching to remove any off-flavors, and half for the sauce.
- Light Soy Sauce: 5g (1 tsp) for umami.
- Oyster Sauce: 5g (1 tsp) for a touch of sweetness and depth.
- Sugar & Salt: 5g (1 tsp) sugar to balance the savory notes, and salt to taste.
Choose Your Variation:
- Method 1 (Pickled Greens): Add 30g (1 oz) finely chopped Chinese pickled mustard greens (Xian Cai/Suan Cai). Keep in mind these are salty, so adjust your added salt accordingly!
- Method 2 (Minced Pork & Slurry): Add 50g (1.7 oz) ground pork. You will also need a cornstarch slurry made from 10g (1 tbsp) cornstarch mixed with 20g (1.5 tbsp) cold water.
Equipment Needed
- A wok or a deep, non-stick skillet.
- A spatula for gentle tossing.
Prep & Mise en Place
- Cube the Curds: Carefully cut both the pig blood curd and the tender tofu into uniform 1/2-inch (1.5 cm) cubes.
- Chop Aromatics: Mince your garlic, slice your ginger, and cut your scallions or chives into 1-inch pieces.
- Prepare the Slurry: If using Method 2, mix your cornstarch and water in a small bowl and set aside.
Cooking Process
Step 1: The Crucial Cold Water Blanch (3-5 minutes) Place your cubed pig blood curd and tofu into a pot of cold water. Add 3 slices of ginger, 10g (about 1 tbsp) of Shaoxing wine, and a heavy pinch of salt. Bring it to a gentle simmer over medium heat. Skim off any foam that rises to the top. Once it simmers, carefully remove the cubes with a slotted spoon and drain.
💡 Why Cold Water? Starting with cold water allows the blood curd to heat gradually. If dropped directly into boiling water, the rapid temperature change causes the proteins to shrink violently. This pushes out moisture, making the blood curd rubbery, tough, and full of unappealing air pockets.
Step 2: Flavoring the Base (2-3 minutes)
- For Method 1: Heat 1 tbsp of oil in your wok over medium heat. Sauté the garlic and the white parts of the scallions (or chive stems) until fragrant. Toss in the pickled mustard greens and stir-fry for 30 seconds.
- For Method 2: Heat 1 tbsp of oil over medium heat. Add the minced pork and stir-fry until the fat renders and it turns pale. Add the garlic and white scallion parts, frying until aromatic.
Step 3: Simmering the Curds (2-3 minutes) Gently slide the drained pig blood and tofu into the wok. Do not stir aggressively, or you will mash the tofu. Instead, gently push the ingredients with the back of your spatula or swirl the wok. Pour in just enough water to almost cover the cubes. Add the remaining Shaoxing wine, light soy sauce, oyster sauce, sugar, and salt. Simmer over medium-low heat for 2 minutes so the flavors penetrate the cubes.
Step 4: Finishing Touches (1 minute)
- For Method 1: Toss in the remaining scallion greens or chive leaves. Swirl the wok gently to combine, and it’s ready to serve!
- For Method 2: Give your cornstarch slurry a quick stir, then drizzle it into the simmering liquid in stages. Gently swirl the wok until the sauce thickens and clings to the tofu and blood curd (you might not need all the slurry). Fold in the scallion greens or chives, and serve immediately.
Why This Recipe Works
- Gentle Heat: Controlling the heat during blanching and simmering ensures the blood curd remains as tender as a savory custard.
- Layered Umami: The combination of oyster sauce, soy sauce, and either fermented pickled greens or rendered pork fat creates a deep, complex flavor profile that elevates the neutral tasting curds.
Common Mistakes When Making Zhu Xue Dou Fu
- Adding curds to boiling water: As mentioned, this is the quickest way to ruin the texture of blood curd. Always start your blanch in cold water.
- Stirring too aggressively: Both silken tofu and blood curd are incredibly fragile. Pushing the food with the back of your spatula rather than aggressively flipping it is key to keeping the cubes intact.
- Over-salting Method 1: Pickled mustard greens vary wildly in saltiness. Always taste your sauce before adding extra salt to the wok.
Frequently Asked Questions
Where can I buy pig blood curd? You can usually find it in the refrigerated tofu section of large Asian supermarkets. It is sold in sealed plastic tubs or vacuum-sealed packages, submerged in a little liquid.
Can I make it ahead of time? This dish is best enjoyed fresh. You can prep all your ingredients (mise en place) ahead of time, but I recommend cooking it right before serving to maintain the perfect silky texture.
Is pig blood safe to eat? Yes, as long as it is fully cooked. Commercially sold blood curd has already been processed and coagulated, but you must still heat it thoroughly. According to food safety standards, pork products and their derivatives should reach an internal temperature of at least 160°F (71°C).
How to Serve
This saucy, savory dish demands to be eaten with a steaming bowl of rice. If you want to elevate your rice game, learn how to cook perfect rice in a cast iron pot. For a complete Chinese banquet-style meal at home, serve this alongside a classic Homestyle Tofu or Authentic Mapo Tofu , and start the meal with a comforting bowl of Hot and Sour Soup.
Storage & Reheat
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Gently warm it on the stovetop over low heat until heated through. Microwaving on high can cause the blood curd to pop or become rubbery.
- Freezer: Do not freeze this dish. Freezing changes the molecular structure of both the tofu and the blood curd, turning them spongy and unpalatable.
Allergen Notice
- Soy (Tofu, Soy Sauce)
- Gluten/Wheat (Soy Sauce)
- Shellfish (Oyster Sauce)
Nutrition Disclaimer
Nutrition information is an estimate and provided for informational purposes only.
About the Author & Recipe Development
Growing up in a family of traditional Sichuan chefs, I spent my childhood absorbing the rhythms of a professional kitchen. After graduating from culinary school and spending a decade working as a professional chef, I’ve cooked countless variations of this classic dish. Currently, as I prepare to write my first cookbook, I am constantly testing these heritage recipes to make sure they work flawlessly in your home kitchen. As a busy mom to an energetic 3-year-old son, I deeply appreciate meals like this—recipes that honor traditional techniques but still come together in under 20 minutes to feed the family!
Authoritative References
- To learn more about the safe cooking temperatures for pork products, please refer to the USDA Safe Minimum Internal Temperature Guidelines.
Authentic Pig Blood Curd with Tofu (Zhu Xue Dou Fu)
Equipment
- Wok or Deep Skillet
- Spatula
Ingredients
Main Ingredients
- 400 g pig blood curd (Zhu Xue) cubed
- 200 g tender or silken tofu cubed
- 30 g pickled mustard greens (Xian Cai) chopped (for Method 1)
Aromatics & Seasonings
- 3 slices fresh ginger
- 3 cloves garlic minced
- 20 g scallions or garlic chives chopped into 1-inch segments
- 20 g Shaoxing wine divided (half for blanching, half for sauce)
- 5 g light soy sauce
- 5 g oyster sauce
- 5 g sugar
- 1 pinch salt to taste
Instructions
- Carefully cut both the pig blood curd and the tender tofu into uniform 1/2-inch (1.5 cm) cubes.
- Place the cubed pig blood curd and tofu into a pot of cold water. Add the ginger slices, half of the Shaoxing wine (about 1 tbsp), and a heavy pinch of salt. Bring to a gentle simmer over medium heat. Skim off any foam. Once simmering, carefully remove the cubes with a slotted spoon and drain.
- Heat 1 tablespoon of oil in a wok over medium heat. Sauté the minced garlic and the white parts of the scallions (or chive stems) until fragrant. Toss in the pickled mustard greens and stir-fry for 30 seconds.
- Gently slide the drained pig blood and tofu into the wok. Pour in just enough water to almost cover the cubes. Add the remaining Shaoxing wine, light soy sauce, oyster sauce, sugar, and salt to taste.
- Simmer gently over medium-low heat for 2 minutes to allow the flavors to penetrate the curds. Push gently with the back of your spatula to avoid breaking the tofu.
- Toss in the remaining scallion greens or chive leaves. Swirl the wok gently to combine, and serve immediately with hot rice.
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