Recipe - Red-Cooked Bean Curd Family-Style

1 pound Firm bean curd (tofu)
8 Whole scallions
One half cup Peanut oil
1 One half tablespoon Peanut oil
2 tablespoon Coarsely chopped garlic
2 tablespoon Rice wine
2 tablespoon Hoisin sauce
1 tablespoon Light soy sauce
1 tablespoon Dark soy sauce
1 teaspoon Sugar
1 cup Chicken stock
1 tablespoon Sesame oil

CUT THE BEAN CURD cake into 1by3by1inch pieces. Lay them on paper
towels and drain for 10 minutes. At a slight diagonal, cut the scallions
into 3inch pieces. Heat a wok or large saute pan until it is hot. Add the
One half cup of peanut oil, and when it is hot, fry the bean curd on both sides
until it is golden brown. Drain the bean curd well on paper towels. Drain
and discard the oil. Wipe the wok clean, reheat, and add 1 One half tablespoons
of oil. Then add scallions and garlic, and stirfry for 30 seconds. Put in
the rest of the ingredients except the sesame oil. 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. Add the
sesame oil, and give the mixture a final turn. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini