Cabbage Cooked with Bean Curd

Directions

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.