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"

Related recipes