eglamkowski's Journal: Slashdot cookbook: tofu

Another tofu soup - Beancurd in Consomme
And despite being a sichuan recipe, it's not spicy and doesn't even use peppers.

1 pound soft tofu
3 egg whites
1 tablespoon softened lard
1.5 tablespoons cornstarch mixed with a little bit of cold water
7 cups clear chicken or vegetable stock
salt to taste
white pepper to taste
1 pound napa (or other leafy green like bok choy or spinach)

* Mash the tofu until smooth. Beat the egg whites and mix into the tofu. Add the lard and cornstarch and mix until amalgamated. Pour into a lightly oiled square tin and place on a rack in a wok. Cover a steam for 15 minutes until firm, then remove and leave to cool (several hours, or overnight)

* Cut the tofu mixture into rectangular shaped pieces

* Boil the stock and season with salt and pepper

* Place the cabbage leaves on the bottom of a serving bowl and arrange the tofu on top. Pour the boiling stock into the bowl and serve!