Yen Tou Fu

• 6 pieces fresh firm tofu, see note
• 1 tablespoon salt
• 1/4 cup shaohsing rice wine or 1/4 cup dry sherry
• 1/4 teaspoon msg
• 3 tablespoons peanut oil

1. The amount of Tofu needed for this recipe is
2. Six 3 X 3 X 1/3 inch squares fresh firm tofu. It should be cotton tofu. It may benefit from freezing for this but that is my suggestion and not Lin's.
3. cut each square in half then slice each half laterally into 2 pieces each 3 X 1 1/2 X 1/6 inch. Sprinkle salt over slices and let stand one minute.
4. Drain off excess liquid about 3 to 4 tbsp into a soup plate. Add wine and MSG to drained liquid and mix well. Set aside.
5. Heat skillet very hot. Add 1 tbsp oil and pan fry curd, 8 pieces at a time, on both sides until you have a light golden crust. To prevent sticking you must keep the pan hot. The could should NOT be turned over until the crust has formed.
6. Remove from pan and immediately drop into wine mix. Let stand 1 minute. Transfer to serving dish.
7. Repeat with remaining curd, adding oil as needed. Pour remaining wine mix over dish.
8. Serve cold.
9. Can be refrigerated several days.
10. Serves 4 without other dishes Serves 8 with other dishes.

fresh firm tofu, salt, shaohsing rice wine, peanut oil

Taken from www.food.com/recipe/yen-tou-fu-203406 (may not work)