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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tofu	7			285.7629	5.5168	34.2717	17.3045
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
ginger	1	tablespoon	peeled minced	4.8	1.0662	0.1092	0.045
salt	2	teaspoons		-	-	-	-
szechuan peppercorn	1/4	teaspoon	ground	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
yukon gold potato	3/4		peeled sliced	-	-	-	-
napa cabbage	1/2	cups	sliced	6.54	1.2154	0.5995	0.0927
water	6	cups		0.0	0.0	0.0	0.0
sambal oelek	1	teaspoon		-	-	-	-
spinach leaf torn	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.