Bean Curd

Chinese cooks seldom deep-fry fresh vegetables; however, bean curd takes well to this cooking method. There is no need for a batter, as the curd’s natural starchiness forms a crust automatically. Frying changes its texture completely, making it crisp on the surface and soft inside, like bread. Once fried, it acts like a sponge, absorbing the flavor of whatever sauce accompanies it. It makes a great contrast to the heaviness of Roast Suckling Pig and can be added to any stir-fried meat, poultry, fish, or vegetable dish. With vegetables, it completes a nutritious one-dish vegetarian meal. It can also be sliced, shredded, or cubed and added to soups.