1 lb. bean curd
1/2 cup vegetable oil 1/2 cup clear broth
3 tbsp. each minced scallion and ginger
2 tbsp. soy sauce Salt to taste
1 tsp. sugar
1 oz. chili sauce
1. Cut bean curd into rectangular pieces.
2. Heat oil over a high flame and fry bean curd pieces until they are yellow on both sides. Add broth, minced scallion and ginger, soy sauce, salt and sugar and stew for a while. Transfer to a dish and serve with chili sauce.