2 to 4.
By Irene Kuo
A dark, chunky, glazed dish of smooth bean curd. The scallions lend a refreshing aroma and color.
Cut each square of bean curd in two; then cut each half crosswise into 4 pieces. Cover the pieces with hot water and soak for 10 minutes, draining them just before adding them to the pan.
Heat a large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Scatter in the ginger and stir a few times. Drain the bean curd and quickly a