1. Separate cabbage leaves then wash and drain. Stack leaves together and cut lengthwise into halves. Cut leaves again, into 2" long pieces. 2. Bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. Cook over medium heat for 15 minutes with lid. 3. Add tofu, stirring softly to prevent it sticking. Cover. Cook for another 2 minutes over medium heat. 4. Transfer to serving dish, garnish with green onion and cilantro and sesame oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
