Okay. Oily!
Bean Curd in Oyster Sauce
The Key to Chinese Cooking, Irene Kuo
Serves 2 to 4
4 squares fresh bean curd
3 tbsp oil
2 quarter sized sliced peeled ginger, minced
1 tbsp light soy sauce
1/2 cup chicken or meat stock
1 tsp cornstarch dissolved in 1 tbsp water and 2 tsp sesame oil
2 tsbp oyster sauce
2 whole scallions, in 1.5 inch long shreds
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 add them to the skillet, evening them out with a spatula and then sprinkling them with the soy sauce and stock. When the liquid comes to a boil, gently turn the bean curd over. Adjust heat to low, cover, and simmer about 4 minutes.
Add the dissolved cornstarch and stir gently until the sauce thickens. Add the oyster sauce and turn the bean curd a few times; then pour them into a hot serving dish. Scatter the top with the shredded scallions.