Seriously Asian: Shredded Tofu Recipe

• Two 7-ounce packet bean curd strands
• 10 ounces vegetables for stir-frying, such as asparagus, broccoli, bok choy, washed and cut into 1-inch segments
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon oyster sauce
• 3 tablespoons stock or water
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon salt
• 1 tablespoon, chili-garlic paste, optional
• 5 stalks celery, julienned
• One 7-ounce packet bean curd strands
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 3 tablespoons stock or water
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon salt
• 1 tablespoon, chili-garlic paste, optional

1. Bring a pot of water to boil and parboil the tofu strands for 5 minutes. Drain and set aside.
2. Add the parboiled bean curd strands to the wok along with the ingredients for simmering. Simmer for 4 to 6 minutes, until the strands are softened but still al-dente and all but one teaspoon of the liquid has boiled away. Add the vegetables back to the wok and mix. Serve hot or at room temperature.
3. Bring a pot of water to boil and parboil the tofu strands for 5 minutes. Drain and set aside. Parboil the celery for 1 minute. Drain and set the celery in a bowl of ice water.
4. Place the parboiled bean curd strands in a saucepan along with the ingredients for simmering. Simmer for 4 to 6 minutes, until the strands are softened but still al dente and all but one teaspoon of the liquid has boiled away. Add the celery and toss to mix. Drizzle in the sesame oil and add salt to taste. Serve at room temperature or cold.

packet bean curd strands, vegetables, clove garlic, salt, oyster sauce, stock, soy sauce, oyster sauce, salt, garlic, stalks celery, curd strands, sesame oil, salt, stock, soy sauce, oyster sauce, salt, garlic

Taken from www.seriouseats.com/recipes/2010/05/seriously-asian-bean-curd-noodles-shredded-tofu.html (may not work)