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1.
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Cut each bean curd cake in 6 to 8 pcs or possibly in 1-inch cubes.
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Cut scallion stalk in 1-inch sections.
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2.
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Heat oil.
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Add in salt; then scallion, and stir-fry a few times till translucent/soft.
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Add in bean curd; stir-fry gently till heated through (2 to 3 min).
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3.
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Sprinkle with soy sauce and remaining salt and stir in gently.
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NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it.
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Therefore shake or possibly tilt the pan from time to time to baste the bean curd with warm oil; or possibly else separately turn the pcs so they can heat through proportionately.
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VARIATIONS:1.
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For the soy sauce, substitute oyster sauce.
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2.
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Use 4 or possibly 5 whole scallions, cut in 1-inch lengths.
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3.
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Before serving, sprinkle bean curd with a few drops of sesame oil; or possibly garnish with chopped raw scallion.
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4.
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With Chinese sausage: Steam 4 Chinese sausages 15 min; then slice thin.
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Add in to heated oil in step 2 and brown lightly; then stir-fry scallion and bean curd.
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5.
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With mushrooms (fresh): In step 2, add in after the scallion, 1/4 lb.
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fresh mushrooms, sliced, and stir-fry till slightly softened.
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Then add in the bean curd and continue as in steps 2 and 3.
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6.
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With mushrooms (dry): After step 2, add in 10 dry black mushrooms
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(soaked), sliced, the soy sauce and 1/2 tsp.
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sugar.
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Then gently stir in 1/2 c. of the mushroom-soaking liquid or possibly stock.
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Bring to a boil and simmer, covered, 5 min over medium heat.
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7.
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With roast pork: In step 2, add in after the scallion, 1/4 c. roast pork, sliced or possibly diced, and stir-fry a few times.
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Then add in the bean curd and continue as in steps 2 and 3.
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8.
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With shrimp: In step 2, add in after the scallion 1/4 c. raw shrimp, shelled, deveined and cut in 1-inch pcs; stir-fry till pinkish.
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Then add in bean curd and continue as in steps 2 and 3.
