Vegetarian Shark Fin
A vegetarian, Buddhist-style dish made primarily with tofu and tofu skin, shaped to resemble shark fin and prepared by steaming and braising.
Ingredients
Tofu skin
1
Tofu
250 g
Bamboo shoots (finely chopped)
50 g
White pepper
2 g
Fresh mushrooms (finely chopped)
50 g
Chopped scallion
5 g
Daylily (finely chopped)
100 g
Minced ginger
5 g
Cellophane noodles (softened in boiling water)
50 g
Chopped garlic chives
10 g
Cornstarch slurry
50 g
Cornstarch
5 g
Salt
2 g
Sesame oil
2 g
MSG
5 g
Cooking wine
5 g
Sugar
2 g
Vegetable broth
100 g
Instructions
1
Step 1
Use a knife to mash the tofu into a paste. Soften the tofu skin by covering it with a warm, damp towel. Finely chop the bamboo shoots, mushrooms, daylily, and garlic chives. Soak the cellophane noodles in boiling water until soft and set aside.
2
Step 2
In a small bowl, combine the mashed tofu, chopped bamboo shoots, chopped mushrooms, chopped daylily, chopped scallion, minced ginger, cornstarch, salt, white pepper, sugar, and cooking wine. Mix well to form the filling.
3
Step 3
Lay the tofu skin flat on a cutting board, trim off the tough edges, and spread a thin layer of cornstarch slurry over it. Spread the filling evenly over the tofu skin to a thickness of about 1 cm. Drain the cellophane noodles and arrange them neatly on top of the filling, pressing down gently with your hands. Steam until cooked through, then remove and let cool. Slice into large pieces to form the "shark fin" base.
4
Step 4
Take an iron pot, wash it and place it over the heat. Add the vegetable broth, salt, MSG, white pepper, cooking wine, and the "shark fin" pieces. Bring to a boil over high heat, then reduce to low heat and braise. When the sauce thickens, thicken with cornstarch slurry, drizzle with sesame oil, sprinkle with chopped garlic chives, and serve.
