Saturday, May 11, 2013

Shredded Cabbage with Fermented Tofu (red bean curd)

Shredded Cabbage with Fermented Tofu (red bean curd)
Recipe from: sunflower-recipes
Image Credit: sunflowerfoodgalore

Shredded Cabbage with Fermented Tofu (red bean curd)

Cabbage, use normal white, spring cabbage or pointed cabbage. Pointed cabbage is sweeter and takes a lot less time to cook. sunflowerfoodgalore


600g cabbage, break or torn into small pieces

Small handful (much as you like) dried chilies, rinsed and cut into small pieces

1 tbsp Sichuan peppercorns, rinsed and drained

3 cloves garlic, chopped

2 tsp chopped ginger

1 stalk of spring onion, chopped

1 rounded tbsp fermented red bean curd (hong fu ru 腐乳), mashed and mixed with 1.5 
tablespoons of the pickling juice

Some light soy sauce

3 teaspoons sugar

Dash of Chinese cooking wine

Dash of black rice vinegar (Chinkiang vinegar)

4 tbsp cooking oil



Heat the oil till medium hot, throw in the dried chilies and Sichuan peppercorns, stir fry till 

Add chopped garlic, ginger and spring onion.

Stir till fragrant.

Add cabbage; stir fry for couple of minutes at medium high heat.

Then add about 1 tablespoon of water to create steam to cook the vegetable.

Stir the vegetable.

When the water is drying up add a bit more water, continue adding water little at a time till 
cabbage is tender.

Add a splash of cooking wine and the red bean curd

Stir to coat the cabbage.

Add some sugar, taste if not salty.

Add a splash of light soy.

Finally before turning the heat off, add a little black rice vinegar.

If you like it sharp adds more black rice vinegar.

Read more and enjoy this amazing recipe and many more when visiting sunflower-recipes


  1. I'm thinking for a new Recipes For Stir Fry that I can prepare for our dinner tonight. I think this one is perfect for me. I will ask my sister to help me to cook this one because when it comes to cooking she is the best. Thank you!.

    1. Thank you so much for your visit and comment. Also for those kind words towards me. I hope this will not be the last, and return so much more often to bring us your kind expressions.


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