Name: Sour and Spicy Bean Curd Cubes
Yield: Serves 4–6 with 2–3 Other Dishes
Cuisine: China
Ingredients: 22.5–30 ml (1½–2 tbsp) Chinese rice vinegar; 30 ml (2 tbsp) thin or light soy sauce; 2.5–5 ml (½–1 tsp) chilli powder; 6 large cakes bean curd, rinsed with warm or hot water and drained; vegetable oil for deep-frying

Preparation info

Serves
4–6
with 2–3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Among Xie Baochen’s ten recipes in the chapter on bean curd in his Summary of Vegetarian Food, he bubbles with enthusiasm over this one, leaving no doubt that it is his favourite.

‘Cube the bean curds and deep-fry them. Then cook them with soy sauce, vinegar and chilli powder, and they are crisply pleasant to the palate. I am addicted to this dish!’