Pan-Fried Bean Curd Recipe

From Dorothy McNett's Recipe Book.

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Pan-Fried Bean Curd

From Dorothy McNett's Recipe Book at as submitted by Alice Conners for our Korean Cooking Class.

1 lb. bean curd, cut into cubes and patted dry
2 1/2 tbsp. cooking oil

2 tbsp. sesame oil
2 1/2 tbsp. soy sauce
1 tbsp. toasted sesame seeds
1/2 tsp. hot chili powder
1/3 cup spring onion
1 tbsp. minced garlic

In a heavy bottomed skillet heat oil and fry both sides of the bean curd until lightly browned. Remove pan from burner while you prepare the sauce.
Combine all remaining ingredients and add to the skillet with the bean curd. Return to heat and cook until it sizzles, about 30 seconds.

Recipe created 2002-01-11.

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