Cut bean curd (tofu) to approximately half an inch thick.
Put chopped preserved cabbage on top. You can replace preserved cabbage by thinly sliced eggplant and spring onions. See next page for preparation of preserved cabbage.
You can get preserved cabbage at Chinese grocery stores. Soak them for about 20-30 minutes to wash down the saltiness. Take them out and coarsely chop them.
While steaming the bean curd, prepare the sweet soya sauce: Mix 3 table spoons of soya sauce with 2-3 table spoons of brown sugar.
When steaming is done, add the sweet soya sauce to the bean curd.
You may steam it for a further minute to heat up the soya sauce. The reason for adding soya sauce later rather than at the beginning is so the tofu won't get too salty and retain it's original flavor.
A healthy Chinese vegetarian meal is ready in no time!