Ingredients
- 1 chinese cabbage
- 1 five-spice powder
- 1/2 bean curd
- 1/2 stock
- 4 tb dry sherry
- 4 tb soy sauce
- 2 tb broen sugar
- 2 ts sesame oil
- 1 tb green onion
- 1 ts ginger
- 1 ts garlic
- 1 ts salt
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"
