A story has been passed down that this dish was invented by Su Dongpo, a great writer of the Song Dynasty. So we call it Dongpo Doufu.‚


1/2 lb. bean curd

1 tbsp. flour

2 cups vegetable oil

1/2 cup clear broth

4 leaves, leafy green vegetable

6 dried mushrooms soaked in water

3 tbsp. cooked bamboo shoots

2 oz. slices cooked ham

2 tbsp. each minced scallion and ginger 1 tbsp. sherry Salt to taste

To Prepare:

1. Cut bean curd into rectangular pieces, coat with a little salt and flour. Fry in hot oil until the pieces become yellow, then drain.

2. Fleat oil over a high flame, add broth, bean curd, greens, mushrooms, bamboo shoots, ham and all seasonings and simmer over a low flame for 2 minutes. Then increase heat and boil until the liquid evaporates.

DONGPO DOUFU Photo Gallery

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