Chin Tsai Pan Kan Szu Food

WU HSIANG TOU FU KAN

Steps:

• The tofu called for is six 3 X 3 X 1/3 inch squares.
• Do not make this in very hot weather. It sours.
• Press the bean curd to remove excess water. Do this by wrapping in cheese cloth and placing on a slanted board. Place very heavy plates or other flat surface on top. Place weights on top of that. The water will drain out slowly. Allow to sit overnight or at least 8 hours in a cool place. The time is recommended by Lin.
• To cook:.
• Bring water to boil. in small saucepan. Add remaining marinade ingredients. Simmer 5 minutes. Let sauce cool then add pressed bean curd [cover it completely] Simmer 10 minutes on low heat. Do NOT LET BOIL. Remove and let curd soak over night. Drain cut into pieces and serve or use in other dishes such as Ch'in Ts'ai Pan Kan Szu.
• If desired keep covered and refrigerated for up to 2 weeks in Marinade.

CH'IN TS'AI PAN KAN SZU

Steps:

• The two squares of bean curd is 3 X 3 X 1/3 inch.
• Scrape off outer layer of celery rib. Break ribs in half and destring. Wash, drain and dry. Cut croswise into small slices. There should be about 4 cups when you are done. Place in salad bowl.
• Slice bean curd laterally, making layers 1/16 inch thick. Cut into fine julienne strips. There should be 2 cups. Combine with celery.
• Combine the dressing ingredients. Mix until sugar and salt are completely dissolved in soy sauce. Pour over the tofu and mix just before serving.
• Serves 4 with other dishes.
• You may add the Szechuan to the dish to add tang. This is Szechuan Cha Ts'ai
• Reduce salt if needed.
• The recipe for the Seasoned Press Bean Curd is Wu Hsiang Tou Fu Kan.
• Phil's note: Freeze the tofu it will make it easier to work with. The tofu called for here is Cotton tofu.