Vegan Dim Sum - Ginger and Scallion Tripe
Vegan Ginger and Scallion Beef Tripe
(Serves 1-2)
- 2 sheets fried tofu, boiled in salted water
- 1 teaspoon ginger, julienned
- 1 garlic clove, smashed
- pinch white pepper
- pinch salt
- pinch sugar
- 1 teaspoon rice wine
- 1/2 teaspoon soy sauce
- 1/2 stalk scallion, cut into strips
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil (optional)
- chili pepper (optional)
Directions
- Boil fried tofu sheets in salted water for 5 minutes. Drain and repeat the process. Leave tofu sheets in the refrigerator for several hours to dry out.
- Cut the fried tofu sheets into strips.
- In a pan over low to medium heat, fry the ginger and garlic until aromatic, about 2 minutes.
- Turn eat up to medium high. Add in the tofu strips, white pepper, salt, sugar, rice wine and soy sauce and stir-fry for about 30 seconds. Finally, add in the scallions.
- In a small ramekin, combine 2-3 tablespoons of water with the cornstarch. Add this mixture to the sauce and cook for about 1 minute. Once the starch is cooked off, turn off the heat. Adjust for seasoning.
- Put the tofu strips into a small bowl and steam for 4-5 minutes. Serve immediately.