> Tofu has taste? Coulda fooled me.

One of the calumnies against it is that it's
flavorless. True, like white chicken, it
soaks up flavors well, but its intrinsic 
taste is pretty variable and often good. The
stuff is also useful as a protein-rich
diluent for highly flavored (read salty)
sauces. There are few things more delicious
than a dish of fresh-made firm bean curd
floating in soy sauce (seething the kid in
its mother's milk!) flavored with scallions
and garlic and possibly ginger, hot pepper,
and dried shellfish. In Singapore, except
on the most festive of Hindu holidays, that
and a scoop of ice cream make up my usual
breakfast.

Fish and tofu in yellow bean sauce
categories: Chinese, Philippine, main, trayf
servings: 2 or 3

200 g fish fillet, cut into batonettes
1/2 ts salt
1/4 ts pepper
2 Tb rice wine
1 ts soy sauce
3 Tb cornstarch
1 pk tofu (6 to 8 oz), cut into batonettes and fried
oil
h - Sauce
1 Tb sesame oil
1 Tb yellow beans, washed
1 Tb oyster sauce
3/4 Tb brown sugar
1/2 Tb soy sauce
1/3 c stock
2 Tb chopped kinchay (Chinese celery leaf)
- sub a mix of flat parsley and celery leaves
1/2 Tb cornstarch, dispersed in
2 Tb water

Marinate fish in soy sauce, wine, salt, and pepper
for a few min.

Dredge seasoned fish in cornstarch and deep-fry
until golden brown in color. Set aside together
with the fried tofu.

In a pan, saute yellow beans in oil for a few
seconds. Blend in oyster sauce, sugar, soy sauce
and stock. Bring to a boil. Add in kinchay and
thicken with cornstarch slurry.

Toss in fish and tofu. Mix well until fish and
tofu pieces are evenly glazed with the sauce.

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