| 1 | Cut the bean curd cake into 1-by-3-by-1-inch pieces. |
| 2 | Lay them on paper towels and drain for 10 minutes. |
| 3 | At a slight diagonal, cut the scallions into 3-inch pieces. |
| 4 | Heat a wok or large saute pan until it is hot. |
| 5 | Add the ?cup of peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. |
| 6 | Drain the bean curd well on paper towels. |
| 7 | Drain and discard the oil. |
| 8 | Wipe the wok clean, reheat, and add 1 ?tablespoons of oil. |
| 9 | Then add scallions and garlic, and stir-fry for 30 seconds. |
| 10 | Put in the rest of the ingredients except the sesame oil. |
| 11 | 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. |
| 12 | Add the sesame oil, and give the mixture a final turn. |
| 13 | Serve at once. |
| 14 | ken hom - prodigy guest chefs cookbook |
