Let's Cook with YLO

I have been listening to lots of health and longevity-related podcasts, and everything is leading to a plant-based diet. This leads me to think of my go-to Chinese Vegetarian dish 南乳炆齋, Fermented Beancurd Vegetarian Stew. This is also a dish Buddhist eat during the 1st and the 15th of each month and especially Chinese New Year. This Buddhist tradition pays respect to the Budha and generates good karma twice a month by not killing animals. Originated from Guangdong, I remember my Grandma would buy these long cabbage and hang them for a few days before CNY. Then on New Years Eve, they will make a big pot of this dish and we will be eatting this for 2-3 days. The longer it sits, the taste of the Namyu permeates into all the vegetables. This is probably the only vegetarian dish that I always go back for seconds. The Key ingredient, Nam Yu 南乳. Also known as Red Fermented BeanCurd is like the blue cheese for the Chinese. Specifically Red Beancurd is made with a special kind of R...