*102. Spongy Bean Curd

• 12 oz. (3 cakes) bean curd
• 3½ pints (8 cups

Place bean curd and water in a pot and bring to the boil. Keep it at a rolling boil for 30 minutes. Remove the curd. When it is cool, slice each cake into seven pieces.

Bring the remaining ingredients to the boil in a shallow frying pan. When the sauce is smooth, lay the bean curd slices in it evenly, lower the heat, cover the pan and let it simmer for about 12 minutes, covered, until a