Vegetarian Ham
Submitted by mfishc
Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsLong before the modern plant-based meat boom, Chinese Buddhist monks were crafting this kind of thing in temple kitchens.
Vegetarian ham starts with thin bean curd sheets soaked until pliable, then marinated in a fragrant bath of soy sauce, star anise, and cloves.
The sheets get stacked and rolled into a tight cylinder, wrapped in cheesecloth, and steamed until they fuse into a firm, sliceable log with a surprisingly meaty chew.
Served cold in thin slices, it has a savory, aromatic depth that works on its own, in sandwiches, or alongside rice and pickled vegetables.
Chef Tips
- Roll the bean curd as tightly as possible. A loose roll won’t hold together after steaming.
- Marinate for the full two hours so the soy and spice flavors penetrate every layer.
- Tie the cheesecloth snugly at both ends to keep the cylinder from unraveling during steaming.
- Let it cool completely before unwrapping and slicing for the cleanest cuts.
Ingredients
Directions
Soak the bean curd in water for about ½ hour until soft.
Mix together the remaining ingredients, and marinate the bean curd in this mixture for about 2 hours.
Select the largest and smoothest sheet and lay it on a flat surface.
Place the remaining sheets on top of it evenly, so that when rolled up it will form a cylinder of regular dimensions.
Roll it up VERY tightly.
Place it on a single piece of cheese-cloth or old sheet and roll it up, with the cloth overlapping both at both ends.
Tie the bundle at both ends like a toy firecracker at the two points where the bean curd ends.
Steam the roll for about 1 hour. Cool the roll and unwrap it.
Slice the roll into ¼ inch slices and serve cold.
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