Name: Pan-Fried Beancurd with Leeks
Yield: Serves 2–4
Cuisine: China
Ingredients: 350 g (12 oz) leeks; 3 tablespoons oil, preferably groundnut; 150 ml (5 fl oz) vegetable stock; 450 g (1 lb) firm beancurd; 1½ tablespoons dark soy sauce; 2 teaspoons chilli bean sauce; 1 dried chilli, seeded; 1 tablespoon rice wine or dry sherry; 2 teaspoons sugar; 3 garlic cloves, crushed

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Leeks are popular throughout China but especially in the north, where this recipe comes from. They are an ideal accompaniment to beancurd because of their texture and robust flavour. This is good, simple fare of the kind Chinese families enjoy at home. Serve with plain boiled rice.

Ingredients

450 g (1 lb) firm beancurd
3 tablespoons oil, preferably

Method

Cut the beancurd in half, then cut again on the diagonal into triangles. Heat a wok or large frying-pan over moderate heat and add the oil. Fry the beancurd triangles until golden brown. You may have to do this in several batches. Drain on kitchen paper.

Cut the leeks into shreds, discarding the green parts. Wash well; you may have to do this several times.

Re-heat the wok over