INGREDIENTS

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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