Guizhou Lianai Doufu

Name: Guizhou Lianai Doufu (Guizhou-Style Bean Curd)
Yield: Serves 4 as Part of a Chinese Meal, or 2 as a Single Dish.
Cuisine: China
Ingredients: 1 tablespoon peanut oil; 450 ml/16 fl oz oil, for deep-frying; 450 g/1 lb firm bean curd; 1 tablespoon finely chopped garlic; 1 tablespoon finely chopped peeled fresh ginger root; ½ teaspoon salt; ½ teaspoon sesame oil; 2 teaspoons light soy sauce; 225 ml/8 fl oz chicken stock; 1 tablespoon rice wine or dry sherry; 1 tablespoon rice wine or dry sherry; 2 tablespoons finely chopped spring onions; 1½ tablespoons finely chopped peeled fresh ginger root; 3 tablespoons finely chopped fresh coriander; 2 tablespoons finely chopped garlic; 1 tablespoon dark soy sauce; 1 teaspoon sugar; 1 to 2 teaspoons red chilli flakes or ½ to 1 teaspoon chilli powder; 1 to 2 teaspoons red chilli flakes or ½ to 1 teaspoon chilli powder; 1 teaspoon cornflour mixed with 1 teaspoon water; 1 teaspoon cornflour mixed with 1 teaspoon water; 2 teaspoons sesame oil

Guizhou-Style Bean Curd

Preparation info

Serves
4
as Part of a Chinese Meal, or 2 as a Single Dish.

Difficulty
Easy

Appears in

The Taste of China

By Ken Hom

Published 1990

About

Private homes are the places I remember best for eating in China. The Guan family of Kunming, in Yunnan, served a feast of twelve superb dishes, but the bean curd course captured my heart.

Vegetarians will delight in this dish as a main course or serve it as a side dish with or without meat. It can be prepared in advance, as it reheats nicely. You might want to reduce the chilli by half the first time you prepare it. I have a love for very hot foods.

Ingredients

Asia
China
Main course
Side dish

Ingredients

Method