Bean Curd in Oyster Sauce


Preparation info
  • Serves

    2 to 4

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

A dark, chunky, glazed dish of smooth bean curd. The scallions lend a refreshing aroma and color.


  • 4 squares fresh bean curd
  • 3 tablespoons oil
  • 2 quarter -sized slices


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