Hongshao Doufu (Red-Cooked Bean Curd Family Style)

• 1 pound firm bean curd
• 8 whole scallions
• 1/2 cup, plus 1 1/2 tablespoons, peanut oil
• 2 tablespoons coarsely chopped garlic
• 2 tablespoons rice wine
• 2 tablespoons hoisin sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar
• 1 cup chicken stock
• 1 tablespoon sesame oil

1. Cut the bean-curd cake into 1-inch-by-3-inch-by-1-inch pieces.
2. Lay them on paper towels and drain for 10 minutes.
3. At a slight diagonal, cut the scallions into 3-inch pieces.
4. Heat a wok or large saute pan until it is hot.
5. Add 1/2 cup of the peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown.
6. Drain the bean curd well on paper towels.
7. Drain and discard the oil.
8. Wipe the wok clean, reheat and add the remaining 1 1/2 tablespoons of oil.
9. Then add the scallions and garlic, and stir-fry for 30 seconds.
10. Put in the rest of the ingredients except the sesame oil.
11. Bring the mixture to a boil, return the fried bean-curd pieces, and cook over high heat, stirring occasionally to distribute the sauce, for 10 minutes or until the bean curd has absorbed most of the sauce.
12. Add the sesame oil and give the mixture a final turn.
13. Serve at once.

curd, scallions, peanut oil, garlic, rice wine, hoisin sauce, soy sauce, soy sauce, sugar, chicken stock, sesame oil

Taken from cooking.nytimes.com/recipes/5018 (may not work)