Title: RED COOKED BEAN CURD.
Categories: Vegetarian, Beans, Chinese
Yield: 2 servings
1/2 lb Bean curd
1 ea Chinese cabbage, chopped
1 tb Green onion
1 ts Ginger, chopped
1 ts Garlic, chopped
4 tb Soy sauce
1/2 c Stock
4 tb Dry sherry
2 tb Broen sugar
1 ts Salt
1 ts Five-spice powder
2 ts 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.
