Hunan Bean Curd Homestyle
I just reviewed Fuchsia Dunlop's new book Revolutionary Chinese Cookbook, which is simply the best book on the cuisine of Hunan province in English. In addition to the review, I am presenting several recipes over the next few weeks that I have cooked from the book.
The first one is absolutely delicious and is a great rendition of bean curd homestyle. The flavors are garlic, fermented black beans, chiles and sesame oil, and the sauce is fabulous. The dish includes pork, but I noted various vegetarian/halal/kosher options as well.
Zak and Morganna absolutely insist that I make this dish again and often, and even though it requires that I deep fry the tofu, I will do it because the results are so delicious. If you are into flavorful Chinese food, give this one a try.
Recipe and photos here.
The first one is absolutely delicious and is a great rendition of bean curd homestyle. The flavors are garlic, fermented black beans, chiles and sesame oil, and the sauce is fabulous. The dish includes pork, but I noted various vegetarian/halal/kosher options as well.
Zak and Morganna absolutely insist that I make this dish again and often, and even though it requires that I deep fry the tofu, I will do it because the results are so delicious. If you are into flavorful Chinese food, give this one a try.
Recipe and photos here.