Title: Basic stir-fried bean curd
 Categories: Vegetable
      Yield: 4 Servings
 
      4    Cakes bean curd
      1    Scallion stalk
      3    -(up to)
      4 tb 0il
    1/4 ts Salt
      2 tb Soy sauce
    1/4 ts Salt
 
  1. Cut each bean curd cake in 6 to 8 pieces or in 1-inch cubes. Cut
  scallion stalk in 1-inch sections.
  
  2. Heat oil. Add salt; then scallion, and stir-fry a few times until
  translucent.  Add bean curd; stir-fry gently until heated through (2
  to 3 minutes).
  
  3. Sprinkle with soy sauce and remaining salt and stir in gently.
  
  NOTE: Since bean curd is fragile, vigorous stir-frying will demolish
  it. Therefore shake or tilt the pan from time to time to baste the
  bean curd with hot oil; or else separately turn the pieces so they
  can heat through evenly. VARIATIONS:
  
  1. For the soy sauce, substitute oyster sauce.
  
  2. Use 4 or 5 whole scallions, cut in 1-inch lengths.
  
  3. Before serving, sprinkle bean curd with a few drops of sesame oil;
  or garnish with minced raw scallion.
  
  4. With Chinese sausage: Steam 4 Chinese sausages 15 minutes; then
  slice thin. Add to heated oil in step 2 and brown lightly; then
  stir-fry scallion and bean curd.
  
  5. With mushrooms (fresh): In step 2, add after the scallion, 1/4
  pound fresh mushrooms, sliced, and stir-fry until slightly softened.
  Then add the bean curd and continue as in steps 2 and 3.
  
  6. With mushrooms (dried): After step 2, add 10 dried black mushrooms
  (soaked), sliced, the soy sauce and 1/2 teaspoon sugar. Then gently
  stir in 1/2 cup of the mushroom-soaking liquid or stock. Bring to a
  boil and simmer, covered, 5 minutes over medium heat.
  
  7. With roast pork: In step 2, add after the scallion, 1/4 cup roast
  pork, sliced or diced, and stir-fry a few times. Then add the bean
  curd and continue as in steps 2 and 3.
  
  8. With shrimp: In step 2, add after the scallion 1/4 cup raw shrimp,
  shelled, deveined and cut in 1-inch pieces; stir-fry until pinkish.
  Then add bean curd and continue as in steps 2 and 3.
  
  From , ISBN 0-517-65870-4.