Bean Curd with Fresh Tomatoes

Fan Keh Chi Dau Fu

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Bean curd is such a versatile food that I thought I would like to try it with fresh tomatoes. As a child, I usually ate fresh tomatoes with fish or beef, but this dish has lightness and flavor and is a bit more adventurous than those early tastes.


  • ¾ pound fresh tomatoes
  • 4 cakes fresh bean curd
  • 2 tablespoons <


  1. Wash the tomatoes and cut into 1-inch pieces. Reserve. Drain the water from the bean curd cakes, cut into 1-inch cubes. Reserve.
  2. Heat wok over high heat for 45 seconds to 1 minute. Add the peanut oil and coat sides of wok with spatula. When a wisp of white smoke appears, add the salt and ginger. When the ginger turns light brown, add the tomatoes; stir and cook