1. Place dried tofu sticks in large, wide bowl. Cover with warm water and let soak 15 minutes. Drain then squeeze out excess water. Chop dried tofu sticks into 2 inch lengths. Set aside. 2. Heat oil in medium, heavy stockpot over medium-high heat. Add dried tofu sticks and cook, stirring, for 2 minutes. (Reduce heat if they start sticking.) 3. Add ginger, salt, Sichuan pepper and cumin. Cook, stirring, for 1 minute. 4. Add potatoes and cabbage. Cook, stirring often, for 2 minutes or until cabbage begins to wilt. Stir in 2 cups water and chili paste. 5. Bring to boil. Cover and then cook at gentle boil, reducing heat if needed, until vegetables are very soft, about 10 minutes. Add 4 cups water. 6. Bring back to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes. 7. Add spinach. Cook, stirring occasionally, just until wilted and tender. 8. Serve with dark barley bread and sharp cheese (Western style). ---------------------------------------------------------------------------
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Ingredients
