Braised tofu skins in chili bean sauce (Xiānglà fǔzhú) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 189) by Hannah Che

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Notes about this recipe

  • Eat Your Books

    Can substitute coarse red chile flakes for Sichuan chile powder.

  • sometimes on January 02, 2025

    I’m not vegan and used some western style chicken broth since it was what I had on hand. Made as written without issue; reducing the liquid does take a bit, but there’s not much danger of overcooking and I felt like the amount called for was needed to braise the tofu. Delicious, quick, and easy protein dish made with (Chinese) pantry staples. Will make many times again. Be sure to use a good doubanjiang, not the LKK stuff. If you haven’t cooked with tofu sticks before, this dish is a great one to start with; the somewhat pasta like texture is a nice change of pace from fresh tofu

  • evatoad on February 06, 2024

    Delicious. Absolutely worth seeking out the dried tofu skin (I ordered it from Amazon after striking out at my local Chinese market). I found that the recipe calls for far too much liquid—next time, I’ll start with 3/4 cup instead of 1-1/2.

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