1. Cut each cake of bean curd in 4 to 6 slices. Meanwhile bring water to a boil.

2. Carefully place bean curd slices, a few at a time, in a sieve. Plunge into boiling water for 30 seconds; then drain. Arrange on a serving platter and let cool.

3. Mix soy sauce and peanut oil and pour over bean curd. Serve, sprinkled with pepper.

improves its flavor and texture.

For the peanut oil, substitute 1/2 teaspoon sesame oil. After step 2, top bean curd with 1/4 cup dried shrimp (soaked) or 2 tablespoons cooked shrimp, chopped coarsely; and 2 tablespoons scallion, minced. Season as in step 3, but omit pepper. Then refrigerate, covered, only to chill (about 20 minutes).

In step 3, use mixture as a dip instead of pouring it directly over bean curd.

In step 3, sprinkle the bean curd with the soy sauce and pepper. Garnish with 1/2 cup Chinese parsley, chopped, and 2 scallion stalks, shredded. Then heat the oil until smoking and pour over.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.