Braised Bean Curd

I’m actually a great fan of bean curd, or tofu; I particularly like the smoked and fermented ones. In my case I like it with meat, but I find it makes a really good staple on its own. This is a simple braise but none the worse for that. As for an accompaniment, I leave that to you, but, for the purity of this book, it’s actually quite nice with couscous.