Stuffed bean curd is unusual and delicious. The flavors of the stuffing contrast with the blandness of the curd. Each bean curd is cut into triangles that are hollowed out carefully and stuffed with shrimp paste (fish paste may be used as well). The triangles are pan-fried to firm up the surface, making a light crust to hold the packages together. The flat pieces of bean curd brown better in a flat skillet than in a curved wok. The dish reheats well, so it can be made ahead. If triangles seem too risky, try hollowing out squares instead. For this technique, firm Chinese bean curd is a must; the Japanese type is too soft.
© 1981 Ken Hom. All rights reserved.