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 nutritionally or as a taste. Note that here I use soft beancurd, so that the result is a spicy and savoury custard-like dish, perfect with rice, crispy noodles or bread.
Cut the beancurd into
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