Mushroom-Smothered Bean Curd


Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This was a popular hot stir-fry appetizer in Peking restaurants. The mushroom flavor penetrates the daintily cut bean curd over low heat. Instead of having its customary custardlike texture, this bean curd is soft but firm. This is also a marvelous dish served cold.


  • 3 squares fresh bean curd
  • 8 medium-sized thick-capped dried black Chinese mushrooms
  • 3 tablespoons


Quarter each bean-curd square; then cut each of these smaller squares into 2 triangles. Turn each triangle on its longest side and cut through the thickness to make 3 thin triangles from each. Set aside.

Cover the mushrooms with ¾ cup boiling water and soak for 1 hour.