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

Ingredients:

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 红腐乳), 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

Water

Method:

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

fragrant.

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.

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