Doufu Chai from The Taste of China by Ken Hom
From the Imperial banquet hall to the most humble peasant kitchen, vegetarian dishes have always been included in any special feast. This recipe has been traced to the Long Yin Si Temple in Hangzho...
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Ingredients
- ½ teaspoon salt
- 1 tablespoon light soy sauce
- 450 g/1 lb Chinese cabbage
- 450 g/1 lb firm bean curd
- 3 tablespoons finely chopped spring onions
- 2 tablespoons coarsely chopped garlic
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1½ tablespoons peanut oil
- 2 tablespoons rice wine or dry sherry
- 125 ml/4 fl oz peanut oil
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