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- 2 quarts boiling water
- 2 or 3 onions
- 1 cup or so of any bland vegetable; I usually use summer squash.
- 2 or more chilis
- 1 tbsp vinegar
- 3 pounds tofu
- 2 tbsp soy sauce
- 2 tbsp cornstarch for the thickener
- 4 or more tbsp cold water for the thickener
- If the tofu is not called "firm tofu", firm it by freezing it for a short time and rethawing it.
- Cut the onions in half lengthwise, then lengthwise again into quarters at right angles to the first cut, and then into halves at right angles to both. Throw the resulting squares of onion into the pot.
- Slice the squash or other vegetable and throw into the pot.
- Holding with gloved hands, seed and slice the chilis and throw into the pot.
- Add the vinegar and simmer for 1/2 hour.
- Cut the tofu into cubes about 1/2" on a side and throw into the pot.
- Mix in the soy sauce.
- Make a paste of the cornstarch and the cold water and mix into the pot.
- Heat just to boiling and lower again, simmer for 5 minutes, and serve.
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