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.