Basic Cold Bean Curd Recipe

1. 1

   1.

2. 2

   Cut each cake of bean curd in 4 to 6 slices.

3. 3

   Meanwhile bring water to a boil.

4. 4

   2.

5. 5

   Carefully place bean curd slices, a few at a time, in a sieve.

6. 6

   Plunge into boiling water for 30 seconds; then drain.

7. 7

   Arrange on a serving platter and let cold.

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   3.

9. 9

   Mix soy sauce and peanut oil and pour over bean curd.

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    Serve, sprinkled with pepper.

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    NOTE: Bean curd is already cooked and can be eaten as is.

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    The blanching improves its flavor and texture.

13. 13

    VARIATIONS: For the soy sauce, substitute oyster sauce.

14. 14

    For the peanut oil, substitute 1/2 tsp.

15. 15

    sesame oil.

16. 16

    After step 2, top bean curd with 1/4 c. dry shrimp (soaked) or possibly 2 Tbsp.

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    cooked shrimp, minced coarsely; and 2 Tbsp.

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    scallion, chopped.

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    Season as in step 3, but omit pepper.

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    Then chill, covered, only to chill (about 20 min).

21. 21

    In step 3, use mix as a dip instead of pouring it directly over bean curd.

22. 22

    In step 3, sprinkle the bean curd with the soy sauce and pepper.

23. 23

    Garnish with 1/2 c. Chinese parsley, minced, and 2 scallion stalks, shredded.

24. 24

    Then heat the oil till smoking and pour over.

* Per serving · 4 servings · Values may vary.

No additional tips available.