Recipe Archives->Vegetarian->Oriental Bean Curd

Red-cooked Bean Curd, Family-style
Yield: 2 servings

1 lb firm bean curd (tofu)
8 whole scallions
1/2 c  peanut oil
1 1/2 tb peanut oil
2 tb coarsely chopped garlic
2 tb rice wine
2 tb hoisin sauce
1 tb light soy sauce
1 tb dark soy sauce
1 ts sugar
1 c  stock
1 tb sesame oil

Cut the bean curd cake into 1-by-3-by-1-inch pieces.  Lay them on
paper towels and drain for 10 minutes. At a slight diagonal, cut
the scallions into 3-inch pieces. Heat a wok or large saute pan
until it is hot.  Add the 1/2 cup of peanut oil, and when it is
hot, fry the bean curd on both sides until it is golden brown.

Drain the bean curd well on paper towels. Drain and discard the
oil. Wipe the wok clean, reheat, and add 1 1/2 tablespoons of oil.
Then add scallions and garlic, and stir-fry for 30 seconds. Put in
the rest of the ingredients except the sesame oil. Bring the mixture
to a boil, return the fried bean curd pieces and cook over high
heat for 10 minutes or until the bean curd has absorbed most of
the sauce. Add the sesame oil, and give the mixture a final turn.
Serve at once.

Printable version: oriental-bean-curd.txt.