Home-Style Spicy Beancurd

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

  • About

This recipe is my adaptation of ‘Ma Po’s home-cooked beancurd’, a popular and traditional Sichuan dish I first experienced in a Sichuan-style restaurant in Hong Kong. The Sichuan style emphasizes hot spices and strong seasonings, with which beancurd readily combines. I have made this into a vegetarian dish by omitting the minced beef or pork that is normally used. Beancurd is such a good protein and the sauce and garnish are so full of flavour that the meat is not missed, either nutritional