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Oriental Bean Curd

Oriental Bean Curd is built on Peanut Oil, Garlic, Rice Wine, Hoisin Sauce, and Light Soy Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1 1/2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1 tbsp

Method (preview)

1. 1

   Cut the bean curd cake into 1-by-3-by-1-inch pieces.

2. 2

   Lay them on paper towels and drain for 10 minutes.

3. 3

   At a slight diagonal, cut the scallions into 3-inch pieces.

4. 4

   Heat a wok or large saute pan until it is hot.

5. 5

   Add the 1/2 cup of peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown.

6. 6

   Drain the bean curd well on paper towels.

7. 7

   Drain and discard the oil.

8. 8

   Wipe the wok clean, reheat, and add 1 1/2 tablespoons of oil.

9. 9

   Then add scallions and garlic, and stir-fry for 30 seconds.

10. 10

    Put in the rest of the ingredients except the sesame oil.

11. 11

    Bring the mixture to a boil, return the fried bean curd pieces and cook over high heat for 10 minutes or until the bean curd has absorbed most of the sauce.

12. 12

    Add the sesame oil, and give the mixture a final turn.

13. 13

    Serve at once.