In a bowl, soak the bean curd sticks in hot water to cover for 20 minutes, or until elastic and pliable. Drain well and cut into 2-inch pieces. In a pot, place the stock and bean curd sticks and bring to a boil over high heat. Lower the heat to a simmer, cover the pot, leaving the lid slightly cracked, and simmer for 20 minutes. Turn off the heat and allow the sticks to cool in the liquid for 5 minutes. Drain the sticks and reserve. (Reserve the stock for another use.) The bean curd sticks can be prepared 1 day in advance.