Vegan Dim Sum - Ginger and Scallion Tripe

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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)


  1. 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.
  2. Cut the fried tofu sheets into strips.
  3. In a pan over low to medium heat, fry the ginger and garlic until aromatic, about 2 minutes.
  4. 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.
  5. 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.
  6. Put the tofu strips into a small bowl and steam for 4-5 minutes. Serve immediately.

Copyright © 2021 - Christina Ng