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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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