Bean Curd with Shrimp


Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

In this dish the bean-curd cubes are extremely soft and smooth while the shrimp, not having been coated, are tender but slightly crisp. There is a creamy sauce. The dash of pepper gives the essentially light dish just a touch of zest.


  • 4 squares fresh bean curd
  • ½ pound medium shrimp
  • 2 quarter -sized


Cut the bean curd into ½-inch cubes; cover cubes with hot water and soak for 10 to 15 minutes, and drain just before using.

Shell and devein the shrimp, rinse, and drain them. Cut them crosswise into ½-inch