Instructions: PREPARATION: Prepare the Garlic-Coriander Sauce and the Soy-Sesame Sauce

(See recipes in the Fabulous and Flavorful cookbook.) These sauces can be made several hours ahead.

COOKING AND SERVING: Slice the scallion into thin rings. Put the bean curd on an ovenproof plate and cut it crosswise into 6 slices. Put plate in the steamer basket of a wok and steam until warmed through, about 5 minutes.

Or, put the plate of bean curd on a cake rack and set over a frying pan filled with 2 inches of water. Bring the water to a simmer over low heat, cover the pan, and steam 5 minutes. Pour off excess water from the plate.

Garnish the bean curd with sliced scallion and coriander sprig if desired.

Serve immediately. Pass the sauces separately.

NOTES : Simple steamed bean curd with a duet of vivid Oriental sauces.

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