Back to the dim sum metanode
Tofu and certain vegetables can be used to simulate meat. Being an aggressive omnivore myself, I never developed a taste for this pseudo-meat, but I admit some of it is decent. I mix it liberally with spicy sauce if I'm offered this dish and it is too impolite to decline it.
- Soak bean curd in water to cover about 1/2 hour until soft. Mix together remaining ingredients, then marinate the softened bean curd sheets in this mixture about 2 hours.
- Select the largest and smoothest sheet and lay it on a flat surface. Place the remaining sheets on it evenly, so that when rolled it will form a cylinder of regular dimensions. Roll it up tightly. Place it on a single piece of cheesecloth or old sheet and roll it up with the cloth overhanging at both ends. Tie the bundle at both ends where the bean curd ends.
- Place in a steamer and steam about 1 hour. Check to make sure the water does not boil away. Cool the roll and unwrap it. Cut into 1/4" slices. Serve cold.