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Basic Cold Bean Curd |
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Serves: 6 Print this Recipe4 bean curd cakes 6 cups water 2 tablespoons soy sauce 2 tablespoons peanut oil Dash pepper 1. Cut each cake of bean curd in 4 to 6 slices. Meanwhile bring water to a boil. 2. Carefully place bean curd slices, a few at a time, in a sieve. Plunge into boiling water for 30 seconds; then drain. Arrange on a serving platter and let cool. 3. Mix soy sauce and peanut oil and pour over bean curd. Serve, sprinkled with pepper. NOTE: Bean curd is already cooked and can be eaten as is. The blanching improves its flavor and texture. VARIATIONS: * For the soy sauce, substitute oyster sauce. * For the peanut oil, substitute 1/2 teaspoon sesame oil. * After step 2, top bean curd with 1/4 cup dried shrimp (soaked) or 2 tablespoons cooked shrimp, chopped coarsely; and 2 tablespoons scallion, minced. Season as in step 3, but omit pepper. Then refrigerate, covered, only to chill (about 20 minutes). * In step 3, use mixture as a dip instead of pouring it directly over bean curd. * In step 3, sprinkle the bean curd with the soy sauce and pepper. Garnish with 1/2 cup Chinese parsley, chopped, and 2 scallion stalks, shredded. Then heat the oil until smoking and pour over. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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