Man! I could live on Ma Po tofu!!! :)
Steph
Sent from my iPhone. Please forgive any typos or errors.
On May 22, 2010, at 3:31 PM, SquidBreth@aol.com wrote:
Oh, cool, Cindi. I'm glad to hear it. Would that my local Chinese
restaurants would do the same. My favorite one does offer a small listing of
vegetarian dishes, but they're really all vegetable dishes. Although I love
Ma Po Tofu and Buddist's Delight, as well as their steamed vegetable dishes,
I'd really occasionally like something different... preferably something
with lots of garlic. I'm a big fan of garlic. Actually, they do make a
really lovely eggplant and garlic dish. Oh dear... you just made me hungry...
Here's something you might like to try...
Chinese Vegetarian Bean Curd Rolls
Ingredients:
* 3 sheets dried bean curd
* 3 sheets yakinori (roasted seaweed used in sushi rolls)
* Seasoning:
* 1 tablespoon light soy sauce
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 teaspoon pepper
* 1 teaspoon sesame oil
* a pinch MSG (if desired)
* 3 cups water
* Oil for frying
Preparation:
Heat water in the wok and add the remaining seasonings. Bring to a boil.
Lower heat.
Fold the bean curd sheets into 4 squares. Boil the folded sheets in the
heated water for 1 minute, using chopsticks to move the sheets around the
boiling water as necessary. Drain.
In a baking tray, spread out the bean curd sheet and re-fold into a
square. Place a square of seaweed on top, and fold into an oblong shape.
In a wok or large skillet add oil. Fry the bean curd rolls on high heat
until both sides are golden brown, adding more oil as needed. Slice into 1 -
1 1/2 inch (3 - 4 centimeter) pieces before serving.
In Vino Veritas,
*´¨) Janis Abbe
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(¸.·´ (¸.*´ ¸.·´ `·-* *
Oenaphile, Logophile, Ailurophile, Bibliophile
"Great spirits have always encountered violent opposition from mediocre
minds." ~Albert Einstein
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are much more fun." ~ Billy Joel
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