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Frozen Bean Curd and Sprouts--circa 1939

Vegetables, also Vegetarian Foods

Frozen Bean Curd and Sprouts--circa 1939
Freeze six firm bean curd squares (one and a half pounds) on an oiled cookie sheet for twelve hours or overnight. Remove them one by one, and cut each one into eight rectangular pieces. Put them in a pot or wok with two cups of beef broth, an equal amount of water, four tablespoons of dark soy sauce, and one scallion, cut in slivers. Simmer for twenty minutes. Then add half pound of bean sprouts and cook another five minutes. Serve just the solids or serve the entire contents as a soup.

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