Stuffed Bean Curd


Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

The bean-curd texture is soft and the filling very juicy. A light sauce glazes the dish. It is both a delicate and substantial treat.


  • 4 squares fresh bean curd
  • ¼ pound ground pork


Cut each bean-curd square into 2 triangles; then cut a deep slit down the long side and one short side to within ¼ inch of third side. Repeat with all the triangles.

March-chop the ground pork a few times to loosen its formation. Put it in a bowl and add the marinade, mixing in the dissolved co