Sour-and-hot "flower" tofu (Suanla douhua) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 256) by Fuchsia Dunlop

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

  • JoanN on June 13, 2021

    Loved this! Super fast and easy comfort food. Two servings? Ha! This would be great with noodles, too. Either instead of or in addition to the tofu.

  • excurvatus on March 18, 2020

    I've avoided making this because I was worried it wouldn't be as amazing as it sounds. It is beyond. The flavourings are so familiar and Sichuanese, and the slippy texture of the tofu is perfect. I might want to eat more than Fuchsia suggests, if eating for lunch.

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