Name: Red-Cooked Beancurd
Yield: Serves 2–4
Cuisine: China
Ingredients: 2 tablespoons dark soy sauce; ½ teaspoon Sichuan peppercorns, roasted and finely ground; 150 ml (5 fl oz) vegetable stock; 3 tablespoons oil, preferably groundnut; 2 tablespoons hoisin sauce; 1 teaspoon chilli bean sauce; ¼ teaspoon salt; 1 tablespoon oil, preferably groundnut; 1 tablespoon rice wine or dry sherry; 2 teaspoons finely chopped fresh ginger; 1 teaspoon sugar; 450 g (1 lb) firm beancurd

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

‘Red-cooked’ is a term applied to Chinese dishes braised and spiced with the robust, dark, brownish-red seasonings of hoisin sauce, made from soya bean flour, red beans, chillies, sugar, salt, garlic and spices. The fried beancurd has a crispy surface while its soft interior readily absorbs the sauce. This is a flavourful dish that is a complete meal with other vegetables and plain rice.