Basic cold bean curd
Basics Beans Appetizers
Last updated 6/12/2012 1:07:16 AM. Recipe ID 33180. Report a problem with this recipe.
Title: Basic cold bean curd
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.
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