Fish-fragrant bean curd (Yu xiang dou fu) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 316) 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

  • Eat Your Books

    Can substitute bean curd for fried bean curd.

  • clcorbi on November 13, 2017

    Very nice. Not quite as delicious as the fish-fragrant pork slivers, but still tasty. I substituted some chopped pickled chilis for half of the pickled chili paste, and the result was extremely spicy. Next time I might decrease the pickled chilis slightly, since the flavor on this dish didn't seem quite as well-rounded as on the pork dish.

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