Red Cooked Bean Curd.
beans, chinese, vegetarian
1/2 lb bean curd
1 chinese cabbage, chopped
1 tablespoon green onion
1 teaspoon ginger, chopped
1 teaspoon garlic, chopped
4 tablespoon soy sauce
1/2 cup stock
4 tablespoon dry sherry
2 tablespoon broen sugar
1 teaspoon salt
1 teaspoon five-spice powder
2 teaspoon sesame oil
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"
Yield: 2 servings