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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