Home-style bean curd with two sauces
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Scallion | |
| 16 | ounces | (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@...> on Jan 31, 1998