Sour-and-hot silken tofu (Suan la dou hua) from Every Grain of Rice: Simple Chinese Home Cooking (page 90) by Fuchsia Dunlop

  • spring onions
  • sesame oil
  • chicken stock
  • chilli oil
  • Chinkiang vinegar
  • silken tofu
  • light soy sauce
  • Sichuan preserved vegetables
  • Bombay mix

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

  • Agaillard on February 15, 2022

    Total success! I made this for my sister and she loved it! She was so surprised and claimed it was restaurant level silken tofu and one of the best she has had (and it was only my second attempt to even use silken tofu, so a bit proud here). It was super simple to make too which was nice ;) I liked it too, probably not as much as her (yet again, no experience with tofu as eater either), but I did enjoy it. I served with rice and omitted the two spoons of chicken stock (just put a little more soy sauce)

  • corylavell on May 10, 2021

    I make this regularly. It’s best with fresh tofu but high quality long life silken tofu makes this a fab storecupboard dish here, with some rice or noodles and a green vegetable.

  • metacritic on January 17, 2021

    This is a recipe that requires nothing more than stirring together ingredients and yields a dish that is sensationally sophisticated, interesting, and while quite hot is also balanced. it is truly wonderful. I will make often.

  • jenniebakes on March 18, 2019

    Delicious and so easy to make. I really prefer to have this with rice as the sauce is quite strongly flavored, though not too spicy.

  • PinchOfSalt on February 05, 2013

    A homey, soothing meal that is very quick and easy to throw together and only gently spicy. The chili oil used in this dish (recipe elsewhere in the same book) is quite mild despite its fiery color. Next time, more vinegar.

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