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Orlando Enrique Fiol

wrote:
>Most of the time they are nothing special, just the standard soy
>sauce, rice wine, garlic and ginger. Sometimes the other components
>of the dish will seem to want more--could be black bean sauce, or
>oyster sauce, or chile sauce, or even hoisin sauce. Occasionally I'll
>have spicy bean curd on hand and I'll stir some of that in
>(particularly if the dish will include green beans or long beans, with
>which I think it pairs really well). I thicken them with corn starch
>about half the time, maybe less.

What more can you tell me about the spicy bean curd? Where do you get it, how
does it naturally appear, how does it taste, etc.?

Orlando