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. Jack Santa Maria, "Chinese Vegetarian Cookery"