Hakka Bean Curd Casserole

Hakka Yung Dau Fu

Preparation info

    • Difficulty

      Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Bean curd, dau fu, is as important in the Hakka branch of the Cantonese kitchen as it is to the Cantonese themselves. Stuffing hollowed-out cakes of bean curd is a hallmark of the Hakka, and a delicious concept it is. Always use fresh cakes of bean curd. It should be purchased fresh and stored in a sealed container of water, refrigerated. It will remain fresh for 10 days if the water is changed daily.