Postmortem Zine

General Tsao Tofu:

1 block of extra firm tofu.
1 cup House of Tsang General Tsao Sauce.

After draining the water out of the tofu cut the block in thin strips.
lay your tofu out on a large plate and use a spoon to marinate it using your General Tsao sauce.
on a medium-high flame place your marinated tofu in your frying pan and let sit till the tofu is sizzling then flip and repeat

* you might need to do this more then once.
* you don't want the sauce burning to the bottom of the pan.

Vegetable Spring Rolls:

1 bag of Cole Slaw cabbage.
13 egg roll wrappings.
2 or more tablespoons of vegetable oil.

drizzle your 2 tablespoons of vegetable oil around the bottom of a large pan on low heat. Place your Cole Slaw cabbage in your pan and turn your heat to medium.
After a few minutes start moving your cabbage around in the pan.

* you want the cabbage to get soft but have a little crunch to it.
* use your best judgment in order to tell of your cabbage is done cooking. (try two little shreds of it)

When the cabbage is done cooking let it sit for 2 minutes. Add a little cabbage to the center of your spring roll wrapping and then fold it up.
After your spring roll is folded up place it on medium heat in your frying pan and cook until golden brown and crispy on one side then flip over and repeat.

*how to fold spring rolls:
Place filling diagonally on wrapping.
Fold corner over filling.
fold up both sides and then moisten edge for last flip.
Roll over until wrapping is completely around the spring roll then seal the edge of the roll with warm water.

Vegetable Spring Roll dipping sauce:

2 packets of duck sauce.
1 packet of hot mustard.

add your duck sauce to your hot mustard and mix it with a fork.

*This is very easy although you might need to go to your local Chinese restaurant.