Stuffed bean curd from The Key to Chinese Cooking by Irene Kuo

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

  • GiselleMarie on May 04, 2021

    My mother-in-law, a Cantonese cook, used to make this dish. When she died, I thought the recipe was lost to me forever, so I was delighted to find it in this book, and I’ve been making it for decades. Kuo’s version is identical to the one I am accustomed to, so I wouldn’t change a thing. Her instructions are to heat the oil over high heat, then reduce the heat to medium-low to brown the pork-stuffed tofu triangles. I have used an electric wok for this recipe in the past, but now I have a high-powered gas range, and this has always worked well for me. On a different note, maybe I just never noticed before, but it seems lately as if everyone feels the need to make everything spicy. This isn’t a Szechuan dish, but to each his own.

  • hirsheys on September 03, 2017

    The sauce for this is very mild - just soy, chicken stock, and sesame oil. Kuo's method of cooking the triangles didn't work great for me, mainly because of the stove temperatures she called for - makes me wonder if she had one of those really hot wok burners. Basically, the tofu didn't brown (as she said it would) over medium low heat and the sauce did not thicken over low heat (cornstarch needs to simmer to thicken, I think). I turned up the heat in both cases, but next time I would make sure the triangles actually got some color/texture on them. Aside from that, I liked this dish - it was unique and interesting to make. Next time, I would aim for a more interesting sauce, too. I actually think this would be great with a spicy sauce or even a vinegar-y sauce. The scallions on top are a requirement - they brighten the whole dish.

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