Comments on: From Revolutionary Chinese Cookbook: Peng’s Home-Style Bean Curd

By: Home-Style Tofu with Shiitake Mushrooms | recipe from FatFree Vegan Kitchen

Home-Style Tofu with Shiitake Mushrooms | recipe from FatFree Vegan Kitchen — Sun, 07 Aug 2011 15:50:09 +0000

[...] the techniques that have worked well for me in the past. But when I saw the recipe for Peng’s Home-Style Bean Curd on Barbara Fisher’s Tigers and Strawberries, I just knew I had to make it exactly—well, [...]

By: Suganya

Suganya — Fri, 07 Dec 2007 18:12:21 +0000

Thanks for the recipe. It was so simple and so good.

By: Barbara

Barbara — Fri, 24 Aug 2007 04:11:13 +0000

Will, I hope you try a version with dried shiitake mushrooms–Chinese black mushrooms–in it. It is absolutely delicious.

This is also good served with noodles instead of rice, btw.

Let me know how you like it, if you would!

By: Will

Will — Fri, 24 Aug 2007 01:04:06 +0000

I saw the link to your post from Susan’s site.

I often eat this dish at vegetarian Chinese places (the tofu is usually in triangles), and there is often wood ear mushroom and thick slices of bamboo in the versions I’ve had.

I’ll definitely try a version of this next week.

By: Barbara

Barbara — Sun, 19 Aug 2007 05:13:35 +0000

Susan, I am thrilled that you enjoyed this recipe so much. I love it, too, and have been making the vegan version this summer because it is too hot to eat meat.

And I am finding that, honestly, I like it better with the mushrooms. (The mushroom hating and pork loving Zak disagrees with me, but well, to each his own.)

I am doubly happy to hear that this recipe brings you good taste memories. Taste and smell bring us so viscerally to a place in the past that they are almost magical. It is always good to find a flavor from the past you thought you had lost. Finding it again is so thrilling, isn’t it?