Red cooked bean curd.
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bean curd |
| 1 | each | Chinese cabbage, chopped |
| 1 | tablespoon | Green onion |
| 1 | teaspoon | Ginger, chopped |
| 1 | teaspoon | Garlic, chopped |
| 4 | tablespoons | Soy sauce |
| ½ | cup | Stock |
| 4 | tablespoons | Dry sherry |
| 2 | tablespoons | Broen sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Five-spice powder |
| 2 | teaspoons | Sesame oil |
Directions
Cube the drained tofu. Mix all the mariande ingredients (ginger to sesame oil) together. Stir in bean curds & let stand for several hours, or overnight.
Heat a wok & cook the bean curd gently till all the liquid has been evaporated or absorbed. Arrange the cabbage on a dish & turn the bean curd onto it. Garnish with onion & serve with boiled rice.
Jack Santa Maria, "Chinese Vegetarian Cookery"
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