MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Black Beans with Bean Curd
 Categories: Chinese, Main dishes, Vegetarian
      Yield: 1 servings

      1 c  Dried red beans
      1 tb Soy sauce
      1 ts Brown sugar
      1 c  Stock
      2 ea Cakes tofu
      2 tb Oil
      1 ea Green onion, chopped
      1 ts Garlic, chopped
      1 ea Green chili, sliced
      1 tb Salted black beans
      1 pn Black pepper

  Soak dried beans.  Boil until tender.  Drain & mash.

  Stir sugar & soy sauce into the sock & mix with mashed beans.  Cut
  tofu into small cubes.  Heat oil & stir fry gren onions, garlic &
  chili for 30 seconds.  Add black beans, tofu & mashed red beans. Cook
  gently for 5 minutes.  Sprinkle with pepper & serve.

  Jack Santa Maria, "Chinese Vegetarian Cooking"

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cabbage & Dumpling Soup
 Categories: Soups, Appetizers, Vegetarian
      Yield: 6 servings

    1/4 lb Frim tofu
      4 tb Water
      1 c  Whole wheat flour
    1/8 ts Black pepper
    1/4 ts Salt
    1/2 md Head cabbage
      1 tb Corn oil
      8 c  Boiling water
      1 ea Bay leaf
      1 tb Soy sauce
           Chopped scallions

  Dumplings:  Blend tofu with water till smooth.  Sift dry ingredients.
  Stir in tofu mixture.  Knead for 1 minute, form into 1/2" balls & set
  aside.

  Soup:  Mince core of cabbage & shred leaves finely.  Heat oil in soup
  pot. Add cabbage & saute over medium heat til golden.  Add water &
  bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to
  20 minutes. The dumplings should be floating on the top at this
  point. Remove bay leaf. Dilute soy sauce in a bit of the broth, add
  to the soup. Simmer for another 5 minutes.  Serve, garnishing with
  scallions.

  Source Unknown

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cabbage Cooked with Bean Curd
 Categories: Vegetarian, Main dishes
      Yield: 4 servings

      3 lg Shiitake mushrooms
      2 ea Cakes medium tofu
      1 lb Cabbage, sliced
      3 tb Oil
    1/2 ts Salt
      2 ts Soy sauce
      1 ts Mirin sauce

  Soak mushrooms in 3/4 c hot water for 1/2 hour.  Put tofu onto a paper
  towel & leave to drain for 30 minutes.

  Remove mushrooms from water, reserve liquid.  Cut off & discard stems.
  Slice caps into 1/4" wide strips.

  Heat oil in an 8" skillet.  When hot, put in cabbage & mushrooms.
  Stir & fry for 1 minute, till cabbage wilts.  Reduce heat to medium.
  Crumble tofu & it to the skillet.  Add salt, soy sauce & mirin.  Stir
  & fry for another 5 minutes.

  Madhur Jaffrey "World of the East Vegetarian Cookbook"
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