1/2 lb Bean curd

      1 ea Chinese cabbage, chopped

      1 tb Green onion

      1 ts Ginger, chopped

      1 ts Garlic, chopped

      4 tb Soy sauce

    1/2 c  Stock

      4 tb Dry sherry

      2 tb Broen sugar

      1 ts Salt

      1 ts Five-spice powder

      2 ts Sesame oil

  Cube the drained tofu.  Mix all the mariande ingredients (ginger to sesame
  oil) together.  Stir in bean curds & let stand for several hours, or
  overnight.
  Heat a wok & cook the bean curd gently till all the liquid has been
  evaporated or absorbed.  Arrange the cabbage on a dish & turn the bean curd
  onto it.  Garnish with onion & serve with boiled rice.
  Jack Santa Maria, "Chinese Vegetarian Cookery"