Barbecued Bean Curd
½ lb (225 g) firm bean curd
¼ cup (60 mL) char sui marinade
1. Pierce bean curd with toothpick. Coat evenly with char sui sauce and marinate for 30 minutes.
2. The bean curd can be oven-toasted Chinese style for 20 minutes at 350F (180C) or pan-fried in 4-5 tbsp (60-75 mL) oil, turning to cook each side.
3. Cool and slice. Use for stir-fry combinations, soups or in fried rice.
