Peng's home-style bean curd from Gourmet Magazine, October 2006: The Restaurant Issue (page 221)

  • scallions
  • fermented black beans
  • garlic
  • peanut oil
  • sesame oil
  • pork tenderloin
  • chile oil
  • red chiles
  • potato starch
  • Shaoxing rice wine
  • firm tofu
  • dark soy sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • springandfall on July 20, 2015

    You don't have to deep-fry the tofu; it can be slowly browned in a tablespoon of oil in a wide nonstick pan (turn at least once). Much less mess - and a healthier dish that's still delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.