Home-style bean curd from Revolutionary Chinese Cookbook: Recipes from Hunan Province 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

  • chawkins on March 02, 2025

    I enjoyed this. A bit spicy but not overly. I went easy on the salted peppers (I used pickled peppers) and skipped the dried red pepper altogether.

  • jenburkholder on April 05, 2022

    Tasty! We used bouillon instead of homemade stock, which was fine, and also substituted Thai chopped pickled chiles for the Hunanese ones. Frying the tofu is a bit onerous, as always, but very nice dish overall.

  • clcorbi on January 31, 2017

    My first use of this book and wow, this is a delicious tofu dish. I didn't have pork loin so I substituted two sliced Chinese sausages--not exactly the most authentic choice in the context of this dish, but boy, was it tasty. I also used Sambal Oelek in place of the salted chiles. There is not much chopping involved here so prep goes by very quickly--and, since shallow-fried tofu always takes a bit of time, I was able to do most of the prep while waiting on each batch to crisp up. I only used about 1/4t of red pepper flakes but would up that amount slightly in the future as we like our stirfries quite spicy. This was really good and would be made even better with a homemade stock. Next time!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.