Yung Dau Fu

Stuffed Bean Curd

Preparation info

  • 16 Pieces

    • Difficulty

      Easy

Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

For this dish I would prefer that you use Chinese bean curd rather than Japanese or Korean. Bean curd should always be purchased fresh, and stored in a container of fresh water in the refrigerator. Bean curd will stay fresh for 2 to 3 weeks if the water is changed daily.

Ingredients

Method

  1. Remove bean curd from water, place in a strainer over a bowl, and allow to drain 3 or 4 hours. Pat dry with a paper towel.

  2. Cut each cake diagonally and, with a pointed knife, cut out a pocket in each half of the curd.

  3. <