Seriously Asian: Shredded Tofu Recipe

Name: Seriously Asian: Shredded Tofu Recipe
Ingredients: Two 7-ounce packet bean curd strands; 10 ounces vegetables for stir-frying, such as asparagus, broccoli, bok choy, washed and cut into 1-inch segments; 1 clove garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon oyster sauce; For simmering the noodles:; 3 tablespoons stock or water; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon salt; 1 tablespoon, chili-garlic paste, optional; 5 stalks celery, julienned; One 7-ounce packet bean curd strands; 1 teaspoon sesame oil; 1/2 teaspoon salt; For simmering the noodles:; 3 tablespoons stock or water; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon salt; 1 tablespoon, chili-garlic paste, optional

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Step 2

Bring a pot of water to boil and parboil the tofu strands for 5 minutes. Drain and set aside. Add the parboiled bean curd strands to the wok along with the ingredients for simmering. Simmer for 4 to 6 minutes, until the strands are softened but still al-dente and all but one teaspoon of the liquid has boiled away. Add the vegetables back to the wok and mix. Serve hot or at room temperature. Shredded Tofu and Celery Salad - serves 4 as an appetizer or side dish - Bring a pot of water to boil and parboil the tofu strands for 5 minutes. Drain and set aside. Parboil the celery for 1 minute. Drain and set the celery in a bowl of ice water. Place the parboiled bean curd strands in a saucepan along with the ingredients for simmering. Simmer for 4 to 6 minutes, until the strands are softened but still al dente and all but one teaspoon of the liquid has boiled away. Add the celery and toss to mix. Drizzle in the sesame oil and add salt to taste. Serve at room temperature or cold.

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