Basic Cold Bean Curd Recipe

• 4 x Bean curd cakes
• 6 c. Water
• 2 Tbsp. Soy sauce
• 2 Tbsp. Peanut oil
• 1 dsh Pepper

1. 1.
2. Cut each cake of bean curd in 4 to 6 slices.
3. Meanwhile bring water to a boil.
4. 2.
5. Carefully place bean curd slices, a few at a time, in a sieve.
6. Plunge into boiling water for 30 seconds; then drain.
7. Arrange on a serving platter and let cold.
8. 3.
9. Mix soy sauce and peanut oil and pour over bean curd.
10. Serve, sprinkled with pepper.
11. NOTE: Bean curd is already cooked and can be eaten as is.
12. The blanching improves its flavor and texture.
13. VARIATIONS: For the soy sauce, substitute oyster sauce.
14. For the peanut oil, substitute 1/2 tsp.
15. sesame oil.
16. After step 2, top bean curd with 1/4 c. dry shrimp (soaked) or possibly 2 Tbsp.
17. cooked shrimp, minced coarsely; and 2 Tbsp.
18. scallion, chopped.
19. Season as in step 3, but omit pepper.
20. Then chill, covered, only to chill (about 20 min).
21. In step 3, use mix as a dip instead of pouring it directly over bean curd.
22. In step 3, sprinkle the bean curd with the soy sauce and pepper.
23. Garnish with 1/2 c. Chinese parsley, minced, and 2 scallion stalks, shredded.
24. Then heat the oil till smoking and pour over.

curd cakes, water, soy sauce, peanut oil, pepper

Taken from cookeatshare.com/recipes/basic-cold-bean-curd-79370 (may not work)