Southeast Asian tofu bowl (Dōng nán yà dòu fu fàn) from House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant (page 200) by Kathy Fang and Peter Fang

  • toasted sesame oil
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  • medium-firm tofu
  • Show all ingredients...
  • Serves : 2-4

  • EYB Comments

    Can substitute sambal oelek for duò jiāo, scallions for cilantro, and can use the chili oil on page 274.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy garlic cucumbers (Liáng bàn qīng guā); Pickled daikon and carrots (Tián suān hóng bái luó bo); Chinatown chili black bean sauce (Là dòu chĭ)

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

  • Eat Your Books

    Can substitute sambal oelek for duò jiāo, scallions for cilantro, and can use the chili oil on page 274.

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