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Home-Style Bean Curd with Two Sauces

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Appetizer Chinese Entrees Fall Main dish

Ingredients:

  • 1 Scallion
  • 16 oz (1 package) tofu
  • 1 Sprig coriander; for garnish (optional)
  • Garlic-Coriander Sauce
  • Soy-Sesame Sauce

Directions:

PREPARATION: Prepare the Garlic-Coriander Sauce and the Soy-Sesame Sauce (See recipes in the Fabulous and Flavorful cookbook.) These sauces can be made several hours ahead.
 
COOKING AND SERVING: Slice the scallion into thin rings. Put the bean curd on an ovenproof plate and cut it crosswise into 6 slices. Put plate in the steamer basket of a wok and steam until warmed through, about 5 minutes. Or, put the plate of bean curd on a cake rack and set over a frying pan filled with 2 inches of water. Bring the water to a simmer over low heat, cover the pan, and steam 5 minutes. Pour off excess water from the plate.
 
Garnish the bean curd with sliced scallion and coriander sprig if desired. Serve immediately. Pass the sauces separately.
 
NOTES : Simple steamed bean curd with a duet of vivid Oriental sauces.
 
Recipe by: Cook's Magazine May 1988
 
Posted to MC-Recipe Digest V1 #1067 by Nancy <BNRead@worldnet.att.net> on Jan 31, 1998