Red-Cooked Bean Curd

Hongshao Doufu

Appears in

Mrs. Chiang’s Szechwan Cookbook

By Ellen Schrecker

Published 1976

  • About

Flavor: Reddish-Brown: Red-cooked

Hongshao, or red-cooking, simply means that a dish contains soy sauce; hongshao dishes range from stews simmered for hours in rich sauce to simple combinations of stir-fried vegetables. Mrs. Chiang’s repertoire of hongshao recipes covers a wide range of dishes. Her Red Cooked Bean Curd is a casual preparation of bean curd and pork in a dark and spicy sauce. The creamy blandness of the bean curd is a marvelous fo

Method