soy sauce, tamari
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.