Recipe - Home-Style Bean Curd With Two Sauces

1 Scallion
16 ounce (1 package) tofu
1 Sprig coriander; for garnish
(optional)
GarlicCoriander Sauce
SoySesame Sauce

PREPARATION: Prepare the GarlicCoriander Sauce and the SoySesame 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 cut or sliced up 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 MCRecipe Digest V1 #1067 by Nancy BNRead@worldnet.att.net on
Jan 31, 1998