East Meets Kitchen
Vegan Dim Sum - Ginger and Scallion Tripe
Vegan Ginger and Scallion Beef Tripe
2 sheets fried tofu, boiled in salted water
1 teaspoon ginger, julienned
1 garlic clove, smashed
pinch white pepper
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)
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.
vegan dim sum
vegetarian dim sum
ginger and scallion tripe