Homestyle bean curd (Jia chang dou fu) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 315) by Fuchsia Dunlop

  • scallions
  • bean curd
  • Show all ingredients...

  • EYB Comments

    Can substitute scallions for baby leeks. See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute scallions for baby leeks. See recipe for variation.

  • chawkins on May 15, 2017

    I made the bear's paw version (pan-frying the bean curd instead of deep frying), my box of tofu was 20 oz and I used about 3 oz of Chinese bacon, I kept everything else the same as specified in the recipe and it was delicious. There was a bit of kick but not very spicy. Will be making this again. I think it would still be good without the bacon which is optional.

  • clcorbi on December 18, 2016

    We had this tonight following the Bear's Paw variation and loved it. I used normal bacon rather than lean as that was what I had on hand, and I know the bacon is listed as optional, but it added a really nice layer of flavor and now I'm not sure I'd want this dish without it. As per usual, I was too impatient as I pan-fried my tofu slices, and so some of them ended getting torn up because I tried to pry them out of the pan too soon. I had leftover poaching broth saved from the Bang Bang chicken and used that as the stock for this dish, which I think also added a nice flavor boost. I had to substitute a little ground ginger for the fresh as I realized mid-cooking that I'd run out of fresh, but I don't think the dish suffered. I let the broth reduce down by about half before adding in the cornstarch, so there was still a decent amount of sauce left but it was fairly thick. This was delicious and I would make it again in a heartbeat. It was just the right amount of spicy.

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