Spicy Orange-flavoured Beancurd

Name: Spicy Orange-flavoured Beancurd
Cuisine: American
Ingredients: 450 g (1 lb) onions, coarsely sliced; 10 dried red chillies, halved; 2 tablespoons coarsely chopped garlic; 4 tablespoons shredded orange zest; 900 g (2 lb) firm, fresh beancurd; 900 g (2 lb) firm, fresh beancurd; 3 tablespoons oil, preferably groundnut; 3 tablespoons oil, preferably groundnut; 2 teaspoons sugar; A teaspoon freshly ground five-pepper mixture or black pepper; 4 teaspoons sesame oil; 4 tablespoons Shaoxing rice wine or dry sherry; 4 tablespoons Shaoxing rice wine or dry sherry; A teaspoon freshly ground five-pepper mixture or black pepper; 4 tablespoons dark soy sauce

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Le Cheval is a deservedly popular Vietnamese speciality restaurant in Oakland, California, but, as its name suggests, it also reflects a French esprit de finesse along with its native culinary inventiveness. It offers a wide variety of beancurd dishes, which are luscious and satisfying.

This spicy, orange-flavoured beancurd is among the most delectable on the menu, with an east-west fusion touch. The beancurd is lightly pan-fried in a little oil and then finished off with aro

Ingredients

Americas
United States
Oakland
Main course
Vegan
California

Ingredients

Method