Stuffed Beancurd Squares

Beancurd suffers from an undeserved reputation for excessive blandness and dullness. It is indeed bland (and so is rice), but this is a virtue when properly approached. The trick is to take advantage of beancurd’s generous receptivity to other foods, spices and seasonings. In this recipe, which my cooking colleague Gordon Wing helped to create, we stuffed the beancurd with a mixture of ginger, mushrooms, onions, and other flavours and textures, then pan-fried and covered the beancurd square