Pock-marked Mother Chen's beancurd (Ma po dou fu) from Sichuan Cookery 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

  • jlg84 on April 28, 2016

    This is a fantastic recipe, yielding an extremely authentic version of the dish. I have made it countless times, and even Chinese friends say it's among the best renditions they've tasted.

  • erin g on February 06, 2011

    When using baby leeks, I add them earlier than the recipe calls for, to cook them down somewhat.

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