Braised Bean Curd and Cabbage

• Fresh bean curd
• Choi sum, washed
• Garlic
• Ginger
• Soy sauce

Parboil the cabbage until just tender; drain. Rinse the bean curd; cut large cubes in half horizontally, then each half into two or four pieces. In a little oil, sauté a crushed clove or two of garlic; discard the garlic, then add the cubes of bean curd. Fry — rather quickly over medium-high heat — until each surface has a light brown crust. Add a crushed slice of ginger, season with soy sauce