| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Appetizer, Chinese, Entreé, Fall, Main course | 4 | Servings | |
INGREDIENTS
| 1 | Scallion | |
| 16 | oz | 1 package tofu |
| 1 | Sprig coriander, for garnish | |
| optional | ||
| Garlic-Coriander Sauce | ||
| Soy-Sesame Sauce |
INSTRUCTIONS
PREPARATION: Prepare the Garlic-Coriander Sauce and the Soy-Sesame Sauce (See recipes in the Fabulous and Flavorful cookbook.) These sauces can be made several hours ahead. COOKING AND SERVING: Slice the scallion into thin rings. Put the bean curd on an ovenproof plate and cut it crosswise into 6 slices. Put plate in the steamer basket of a wok and steam until warmed through, about 5 minutes. Or, put the plate of bean curd on a cake rack and set over a frying pan filled with 2 inches of water. Bring the water to a simmer over low heat, cover the pan, and steam 5 minutes. Pour off excess water from the plate. Garnish the bean curd with sliced scallion and coriander sprig if desired. Serve immediately. Pass the sauces separately. NOTES : Simple steamed bean curd with a duet of vivid Oriental sauces. Recipe by: Cook's Magazine May 1988 Posted to MC-Recipe Digest V1 #1067 by Nancy <BNRead@worldnet.att.net> on Jan 31, 1998
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