Bear's paw tofu (Xiong zhang dou fu) from Every Grain of Rice: Simple Chinese Home Cooking (page 80) by Fuchsia Dunlop

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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 spring onions for baby leeks.

  • lholtzman on September 01, 2024

    Frying the tofu takes time, but is definitely worth the effort. It was spicy before adding the corn starch slurry, but the slurry tamps it down a bit. It’s still enjoyably spicy.

  • chawkins on February 19, 2022

    My box of tofu was only 14 oz, so I augmented with a few slices of bamboo shoot and I pan fried the tofu slices in an non-stick pan. I also used scallions, I have only seen baby leeks for sale here only once in an Amish market. Very good but a bit too spicy for us will cut down the chili bean paste next time.

  • jenburkholder on September 24, 2021

    Very tasty - I didn't want to bother with deep-frying, so I pan-fried the tofu and that worked fine. Quite easy with that modification; would repeat.

  • Bloominanglophile on January 10, 2015

    Made this again and this time doubled the sauce ingredients. Didn't like it as much as the first time I made it! Won't mess with the recipe again even though I would have liked more sauce.

  • Bloominanglophile on October 07, 2014

    I can't say that I ever crave tofu, but if Ms. Dunlop's other tofu recipes are as good as this one, I may be purchasing it more often! Since the picture in the cookbook looked like it had enough sauce to serve over rice, I steamed some to go with the meal. Unfortunately, mine didn't turn out quite as saucy. Next time I may double the stock, sugar, soy sauce and the potato flour slurry. Regardless, this was delicious--another winner from many found in this treasure of a cookbook!

  • stockholm28 on January 29, 2014

    Really delicious. I don't have a wok and made it in a cast iron skillet. I needed a bit more stock because of this.

  • Delys77 on October 07, 2013

    Pg. 80 We also really liked this dish. I would even up the chili bean paste a touch and the soy as well. Not a huge amount, just enough to add a bit more bite and savouriness. Overall another tofu winner from this book.

  • westminstr on April 01, 2013

    We just loved this dish. Used scallions instead of baby leeks and reduced the chilli bean paste a bit. Great dish! Shallow-fried the tofu and it was a bit of a mess -- deep frying may actually have been easier.

  • Breadcrumbs on March 25, 2013

    p. 80 Outrageously good! I LOVED this dish. Without a doubt it is the best dish I’ve made from this book and, dare I say it, I may just prefer it to Ma Po Dou Fu as well! I used fresh firm tofu and I couldn’t find the baby leeks that are hiding in some dark corner of my fridge so I ended up using green onions instead. I loved everything about this. The chewy, crisp-edged tofu, the freshness of the green onions, the bite of the chillis and the saltiness from the soy. All in perfect balance. I’d eat this for breakfast, lunch, dinner or a snack. Amazing dish, alone worth the price of the book IMHO. Photos here: http://chowhound.chow.com/topics/892279#7960565

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