Cabbage Cooked with Bean Curd
soy sauce, tamari
mirin (sweet seasoning)
Soak mushrooms in ¾ cup hot water for ½ hour.
Put tofu onto a paper towel and leave to drain for 30 minutes.
Remove mushrooms from water, reserve liquid.
Cut off and discard stems.
Slice caps into ¼ inch wide strips.
Heat oil in an 8 inch skillet.
When hot, put in cabbage and mushrooms.
Stir and fry for 1 minute, until cabbage wilts.
Reduce heat to medium.
Crumble tofu and add it to the skillet.
Add salt, soy sauce and mirin.
Stir and fry for another 5 minutes.