Red-cooked Bean Curd, Family-style

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Title: RED-COOKED BEAN CURD, FAMILY-STYLE
Categories: Oriental, Vegetables
Yield: 2 servings

1 lb Firm bean curd (tofu)
8 Whole scallions
1/2 c Peanut oil
1 1/2 tb Peanut oil
2 tb Coarsely chopped garlic
2 tb Rice wine
2 tb Hoisin sauce
1 tb Light soy sauce
1 tb Dark soy sauce
1 ts Sugar
1 c Chicken stock
1 tb Sesame oil

CUT THE BEAN CURD cake into 1-by-3-by-1-inch pieces.
Lay them on paper towels and drain for 10 minutes. At
a slight diagonal, cut the scallions into 3-inch
pieces. Heat a wok or large saute pan until it is hot.
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.
Drain the bean curd well on paper towels. Drain and
discard the oil. Wipe the wok clean, reheat, and add 1
1/2 tablespoons of oil. Then add scallions and garlic,
and stir-fry 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.

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