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Add a photoServings: 6
Ingredients
- 4 x Bean curd cakes
- 6 c. Water
- 2 Tbsp. Soy sauce
- 2 Tbsp. Peanut oil
- 1 dsh Pepper
Directions
- 1. Cut each cake of bean curd in 4 to 6 slices. Meanwhile bring water to a boil.
- 2. Carefully place bean curd slices, a few at a time, in a sieve. Plunge into boiling water for 30 seconds; then drain. Arrange on a serving platter and let cold.
- 3. Mix soy sauce and peanut oil and pour over bean curd. Serve, sprinkled with pepper.
- NOTE: Bean curd is already cooked and can be eaten as is. The blanching improves its flavor and texture.
- VARIATIONS: For the soy sauce, substitute oyster sauce.
- For the peanut oil, substitute 1/2 tsp. sesame oil. After step 2, top bean curd with 1/4 c. dry shrimp (soaked) or possibly 2 Tbsp. cooked shrimp, minced coarsely; and 2 Tbsp. scallion, chopped. Season as in step 3, but omit pepper. Then chill, covered, only to chill (about 20 min).
- In step 3, use mix as a dip instead of pouring it directly over bean curd.
- In step 3, sprinkle the bean curd with the soy sauce and pepper. Garnish with 1/2 c. Chinese parsley, minced, and 2 scallion stalks, shredded.
- Then heat the oil till smoking and pour over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 43 | |
| Calories from Fat 40 | 93% |
| Total Fat 4.5g | 6% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 310mg | 13% |
| Potassium 12mg | 0% |
| Total Carbs 0.42g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 0.34g | 1% |
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