Tofu in soya milk:
As local dishes in Hong Kong go Tofu in soya milk with a mild flavour is quite unusual for a western taste as it is lightly braised in the milk (as the title suggests!) It is very healthy and nutritional, retaining a fresh flavour that has not been boiled to death. The added burst of cranberries also adds to the unusual combination of flavour that actually really works.
250ml Soya milk
8 leaves Chinese cabbage
1 medium Onion
1 packet of tofu
5tbsp light soy sauce
1tsp garlic powder
1/4tsp mustard powder
Mix the unsliced tofu with the mustard powder, light soy sauce and garlic powder. Leave to marinade for 2 hours.In the meantime soak the cranberries in warm water for the same period of time.
Remove the tofu from the marinade and simply cook the tofu on a low heat with the remaining ingredients on a low heat for 15 minutes. The cabbage should be soft but the stalks must still retain a resistance when you bite into it.
To serve braised tofu in soya milk
Ensure the soup is fairly warm so you can experience the subtle flavours and the slight creaminess of the milk with sweetness of the cranberries