Fresh Bean Curd With Sweet Scallion Sauce

Name: Fresh Bean Curd With Sweet Scallion Sauce
Total time: 20 min
Yield: Four to six servings
Cuisine: asian, chinese
Ingredients: 2 tablespoons pine nuts; 6 cups cold water; 4 cakes fresh bean curd (tofu); 1/2 scallion, green part only, thinly sliced; 1/4 cup scallion oil; 1/4 cup dark soy sauce; 1/4 cup vegetable broth (chicken broth may be substituted); 2 tablespoons sugar

By Molly O'Neill

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: The Chinese Syndrome

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four to six servings

The Bean Curd

2tablespoons pine nuts
6cups cold water
4cakes fresh bean curd (tofu)
½scallion, green part only, thinly sliced

The Sauce

¼cup scallion oil
¼cup dark soy sauce
¼cup vegetable broth (chicken broth may be substituted)
2tablespoons sugar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
To make the bean curd, heat a wok or heavy skillet over high heat for 30 seconds. Turn the heat very low. Add the pine nuts and spread in a single layer. Cook, stirring often with a spatula, until the nuts turn brown, about 12 minutes. Set aside.
Step 2
To make the sauce, heat a wok or heavy skillet over medium heat. Add the scallion oil, soy sauce, broth and sugar. Stir clockwise (to avoid spattering) until all ingredients are well blended and begin to boil. Set aside.
Step 3
Place water in a large pot, cover and bring to a boil over high heat. Add bean curd and boil for 4 minutes. Drain well, cut each cake in half crosswise and place in a heated dish. Whisk the sauce and pour over bean curd. Sprinkle with pine nuts and scallion and serve immediately.