Leshan "bear's paw" tofu (Xiongzhang doufu) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 253) 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

  • Jardimc on August 31, 2021

    Agree with @DayOwl, that the sauce is a little sweet. Next time, I would reduce the sugar to 2.5 tablespoons and increase the soy sauce to 3 teaspoons. I didn’t have any stock at hand so I used water which likely accounts for the need for additional seasoning. Overall, the recipe is okay, but I prefer the recipe for vegetarian Mapo Tofu over this recipe.

  • DayOwl on January 17, 2021

    Have made this recipe at least twice. Where I live, firm tofu is sold in 14 oz packages, so I used 2 14 oz packages of firm tofu and doubled the sauce recipe. Sauce is a little sweet for my taste; in the future, I would reduce by 1 T.

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