Peng family bean curd (Péngjiā dòufu) from All Under Heaven: Recipes from the 35 Cuisines of China (page 265) by Carolyn Phillips

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Notes about this recipe

  • Delys77 on January 11, 2018

    This was fairly quick and quite tasty. I liked the balance of flavour but might go a touch lighter on the black bean for those who are not as enamoured of that flavour profile as I. I also had a very large leek and used all of it as this added a bit of mass and veg to the dish. Also increased the pork to about 5oz and this was just right for us. Last modification was to use a non stick pan to fry the tofu as a wok's shape would have forced me to work in quite small batches. My suggestion to improve flavour would be to season the tofu or perhaps use a flavoured oil. Right now the braising step adds some flavour to the tofu but not enough.

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