Pine Nut Tofu Rolls
A signature Huaiyang dish: pine nut tofu rolls smoked to a golden hue with a tender, fragrant bite.
Ingredients
pine nuts
to taste
Sichuan peppercorns (for lining the pot bottom)
to taste
cooked rice (for lining the pot bottom)
to taste
sugar (for lining the pot bottom)
50 g
tea leaves (for lining the pot bottom, soak in water before use)
to taste
whole scallions (laid on the wire rack)
to taste
sesame oil (for brushing the surface)
to taste
Hangzhou tofu skin/sheets (recommended)
to taste
Instructions
1
Forming
Roll the pine nut tofu filling into long strips about one inch wide; prepare the remaining five portions using the same method.
2
Smoking Preparation
Take a clean pot and line the bottom with Sichuan peppercorns, cooked rice, 50 g of sugar, and tea leaves. Place a wire rack over the top and lay the whole scallions across the rack.
3
Smoking
Arrange the rolled pine nut tofu rolls on top, cover the pot tightly, light the fire, and smoke for about 10 minutes. Remove the rolls when done.
4
Plating
Brush the surface with sesame oil, let cool, cut into pieces, and arrange on a plate to serve.
