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Tofu in a Pot, Meatless

Fish and Seafood

Tofu in a Pot, Meatless
16 ounces firm tofu
8 ounces napa cabbage, cut into three-quarter-inch strips
2 packages (each 1.3 ounces) cellophane noodles, soaked for twenty minutes, then cut into eight-inch lengths
6 dried Chinese mushrooms, soaked for twenty minutes in hot water, stems removed
12 ounces firm white fish, cut into one-inch pieces
4 whole scallions, chopped
1 Tablespoon fresh ginger, minced
1 Tablespoon garlic, minced
2 Tablespoons oil
1 Tablespoon dried shrimp
3 cups vegetable stock
½ teaspoon ground white pepper
2 Tablespoons soybeans
1. Drain tofu and slice into one-and-half-inch by one-quarter-inch pieces.
2. Put cabbage into the bottom of a two-quart saucepan. Add cellophane noodles then the soaked mushrooms, each cut in half, and the tofu on top of them; and the pieces of fish on the top.
3. Heat a wok or large fry-pan and then add oil and when hot add scallions, ginger, garlic, and dried shrimp and stir-fry some twenty seconds until fragrant before adding the vegetable stock and the ground pepper and bring it to the boil; then pour this over the tofu mixture.
4. Bring tofu mixture to the boil, reduce heat and cover the pot and simmer it for eighteen minutes.
5. Sprinkle the soybean around in the pot, recover and simmer two minutes more, then serve.

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