Dice bean curd cakes, or cut in 1- by 2-inch pieces. Pan-fry in a little oil to brown lightly on each side. Serve hot.
Dice or slice bean curd cakes. Immerse briefly in boiling water, only to heat through. Serve with a dip (see Deep-Fried Bean Curd Dip) or with a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces").
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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