---------- Recipe via Meal-Master (tm) v8.02
  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.
   Jack Santa Maria, “Chinese Vegetarian Cookery”