Title: Basic cold bean curd
 Categories: Appetizer
      Yield: 6 Servings
 
      4    Bean curd cakes
      6 c  Water
      2 tb Soy sauce
      2 tb Peanut oil
      1 ds 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.
  
  From , ISBN 0-517-65870-4.