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Bean Curd with Salt and Spices

Vegetables, also Vegetarian Foods

Bean Curd with Salt and Spices
4 firm pieces of bean curd (about a pound)
1 envelope chicken bouillon powder
1 teaspoon sugar
1/2 teaspoon cumin seeds, smashed with end of cleaver handle
1 Tablespoon fresh coriander, minced
1 small dried chili pepper, seeded and crushed
1/2 sheet green seaweed, crushed or ½ teaspoon coarse salt
1/2 cup cornstarch
1 cup corn oil, for frying
1. Cut each piece of bean curd into four pieces.
2. Mix all rest of the ingredients well, gently toss with the cubes of bean curd. Try to have some of this mixture on all sides. Set it aside for half an hour.
3. Heat oil and fry the cubes of bean curd a few at a time; do not overcrowd the wok or pan; and keep stirring them until lightly browned. The drain on paper towels, and do the next batch. It is best to do this in three or four batches. When all are fried, serve.

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