Bean Curd with Spicy Beef Sauce

A bright new interpretation of a classic Sichuan dish is this version from the Sichuan Garden restaurant in Hong Kong. In this case, beef is used instead of the usual pork, altering the flavour slightly. The soft, bland bean curd nicely balances the sauce — the custardy texture of the bean curd is delicate and light compared with the heavier meat and spicy flavours. This is another example of the updating of classic dishes — with a modem and Cantonese touch — that makes the food in Hong Kon