Yan-Kit's Classic Chinese Cookbook/Yan-Kit 1988

Bean Curd in Simple Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 cakes bean curd 2-3 tablespoons peanut or corn oil 5 or 6 scallions, cut into small rounds, white and green parts separated
1 tablespoon thick soy sauce or optional oyster sauce 1 tablespoon thin soy sauce 1 teaspoon Shaohsing wine or medium-dry sherry
FOR THE SAUCE: 1/4 teaspoon salt 1/4 teaspoon sugar



1 Cover the bean curd cakes with hot water and steep for 15 minutes, in order to firm them, making handling easier.
2 Lift them from the water and slice each cake into 32 cubes: divede one cake lengthwise into 4, then crosswise into 4, and then halve the thickness of each piece, making 32 in all. Handling gently, put them in a sieve to drain excess water.
3 PREPARE THE SAUCE: Mix together the salt, sugar, soy sauces and wine or sherry.
4 Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the white scallions, stir and let sizzle. Then add the bean curd. Sliding the wok scoop or metal spatula to the bottom of the wok, gently turn and fold the cubes to blend with the oil and scallions for about 1 minute.
5 Add the sauce to the wok, continuing to fold and turn gently a few more times, to let the cubes take on color. Lower the heat, cover and cook for another minute.
6 Add the green scallions. Carefully remove the bean curd mixture to a warm serving plate. Serve immediately.

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