This is a quick and easy version of a great Chinese favourite that my mother use to make. It is comfort food at its best. Most of the Preparation Time is for draining the beancurd, to ensure that it is not too wet. An added bonus is that this dish can be cooked ahead of time and then gently reheated.
P Can be prepared ahead: cover and refrigerate for up to 12 hours. Reheat gently in a steamer for 10 Minutes.
© 2002 Ken Hom. All rights reserved.