Home-style tofu from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 250) 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

  • excurvatus on March 19, 2020

    Great - love the flavours of the "home-style" flavour combination. note to self: the local "medium firm" tofu from Superior is too crater-y. I'd use my carbon steel wok next time for deep frying instead of cast iron - once it started to get hot, it kind of run away! Anyway, great flavours. just inchingly hot from the chili bean paste but not "spicy" per se. Ate it with other cooling dishes. will definitely make it again.

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