Instructions: 1. Cut each cake of bean curd in 4 to 6 slices. Meanwhile bring water to a boil.

2. Carefully place bean curd slices, a few at a time, in a sieve. Plunge into boiling water for 30 seconds; then drain. Arrange on a serving platter and let cool.

3. Mix soy sauce and peanut oil and pour over bean curd. Serve, sprinkled with pepper.

NOTE: Bean curd is already cooked and can be eaten as is. The blanching improves its flavor and texture.

VARIATIONS: For the soy sauce, substitute oyster sauce.

For the peanut oil, substitute 1/2 teaspoon sesame oil. After step 2, top bean curd with 1/4 cup dried shrimp (soaked) or 2 tablespoons cooked shrimp, chopped coarsely; and 2 tablespoons scallion, minced. Season as in step 3, but omit pepper. Then refrigerate, covered, only to chill (about 20 minutes).

In step 3, use mixture as a dip instead of pouring it directly over bean curd.

In step 3, sprinkle the bean curd with the soy sauce and pepper. Garnish with 1/2 cup Chinese parsley, chopped, and 2 scallion stalks, shredded.

Then heat the oil until smoking and pour over.

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