Name: Home-Style Spicy Beancurd
Yield: Serves 2–4
Cuisine: China
Ingredients: 2 tablespoons rice wine or dry sherry; 50 ml (2 fl oz) vegetable stock; 1 tablespoon finely chopped garlic; 1 teaspoon cornflour mixed with 1 teaspoon water; 1 tablespoon chilli bean sauce; 1 tablespoon oil, preferably groundnut; 2 teaspoons sesame oil; 2 tablespoons finely chopped spring onions; 1 teaspoon yellow bean sauce; 2 teaspoons sugar; 450 g (1 lb) soft beancurd, drained; 1 tablespoon finely chopped fresh ginger

Preparation info

Serves
2–4

Difficulty
Easy

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