Cabbage With Bean Curd Recipe

• 1 lb hard bean curd (tofu)
• 1 lb Napa cabbage
• 1/2 c. plus 1 1/2 Tbsp. peanut oil
• 3 Tbsp. finely minced scallions
• 2 Tbsp. coarsely minced garlic
• 2 Tbsp. rice wine or possibly dry sherry
• 1 Tbsp. light soy sauce
• 1/2 tsp salt
• 2 tsp sugar
• 1 Tbsp. sesame oil

1. 1.
2. Cut the bean curd into 1 inch squares.
3. Drain well and lay them on paper towels to drain for another 10 min.
4. Cut the cabbage into 1/4 inch shreds and set aside.
5. 2.
6. Heat a wok or possibly large skillet till it is warm.
7. Add in the 1/2 c. oil, and when it is warm, stir-fry the bean curd on both sides till it is golden.
8. Drain well on paper towels.
9. 3.
10. Drain and throw away the oil.
11. Wipe the wok or possibly skillet clean, reheat, and add in the 1 1/2 Tbsp.
12. of oil.
13. Put in the scallion and garlic and stir-fry for a few seconds.
14. Then add in the cabbage and the rest of the ingredients except the sesame oil.
15. Continue to stir-fry for 2 min.
16. Return the fried bean curd pcs to the pan and cook over high heat for 5 min or possibly till the cabbage has completely cooked.
17. Add in the sesame oil and give the mix a final turn.
18. Serve at once.

hard bean curd, cabbage, peanut oil, scallions, garlic, rice wine, soy sauce, salt, sugar, sesame oil

Taken from cookeatshare.com/recipes/cabbage-with-bean-curd-96880 (may not work)