Recipe - Red Cooked Bean Curd

One half pound Bean curd
1 Chinese cabbage, chopped
1 tablespoon Green onion
1 teaspoon Ginger, chopped
1 teaspoon Garlic, chopped
4 tablespoon Soy sauce
One half cup Stock
4 tablespoon Dry sherry
2 tablespoon Broen sugar
1 teaspoon Salt
1 teaspoon Fivespice 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini