Ingredients

• 7 (8 inch) dried tofu (sticks)
• 1/4 cup vegetable oil
• 1 tablespoon ginger, peeled and minced
• 2 teaspoons salt
• 1/4 teaspoon szechuan peppercorns, ground
• 1/2 teaspoon ground cumin
• 3/4 lb yukon gold potatoes or 3/4 lb red potatoes, peeled and thinly sliced
• 1/2 lb napa cabbage, thinly sliced crosswise (about 4 cups)
• 6 cups water
• 1 teaspoon sambal oelek
• 2 cups spinach leaves, loosely packed and coarsely torn

Instructions

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).