Saturday, March 21, 2009

Jindo Mock Spareribs

Tofu skin also known as dried beancurd, yuba or bean skim, is a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. Because it is derived directly from soy milk, the name tofu skin is technically inaccurate. Due to it slightly rubbery texture, tofu skin is also manufactured in bunched, folded and wrapped forms that are used as meat substitutes in vegetarian cuisine. Tofu skins can be wrapped and then folded against itself to make doù baō (Chinese: 豆包, literally "tofu package").

1/2 lb dou bao/tofu package
1/2 lb carrot
Cornflour/tapioca for dusting
2 cups oil
1/4 tsp 5-spice powder
1 tbsp milk powder
1 tsp rice wine
1/2 tsp salt
1 tsp sugar
1 tsp soaya sauce
5 tbsp cornflour/tapioca flour
1 tbsp sesame oil
1 tbsp Worcestershire sauce
1 tbsp tomato sauce
1 tbsp sugar
1/2 tsp sesame oil

Marinate dou bao for at least 20 minutes.
Cut carrot into 1/2 inch x 2 inches x 1 inch.
Cut dou bao into 2 inches strips and wrap it around a piece of carrot. Secure with a toothpick.
Heat oil until hot, dust each vegetarian sparerib with cornflour/tapioca flour and drop into hot oil.
Fry until golden brown.
Garnish with coriander and serve with sauce.



Mary said...

Lily, I have so much to learn. Thank goodness your here to teach me and others. You also keep us humble :-).

Claire said...

I love vegetarian "meat" dishes...keep posting more vegetarian "meat" dishes using tofu and gluten puffs!

Big Boys Oven said...

you are such a great cook, dont think I can do this one!

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