Vegetarian Ham
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
bean curd
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
water
|
|
| ½ | tablespoon |
star anise
|
*
|
| 2 | each |
cloves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
bean curd
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
water
|
|
| 7.5 | ml |
star anise
|
*
|
| 2 | each |
cloves
|
*
|
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.
