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Home-Style Bean Curd with Two Sauces

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CATEGORY CUISINE TAG YIELD
Chinese Appetizer, Chinese, Entrée, 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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