Tablespoons chopped fresh or dry black mushrooms (about 4-5 pieces.)
⅓
cup mung bean thread*
½
teaspoon paprika powder
2
teaspoons salt
Grounded black pepper to taste
Directions:
1.
Drain liquid from tofu. (About 1 hour)
2.
Soak mung bean thread in warm water to soften, chop into
small pieces. (About ½ inch.)
3.
After tofu is drained, break tofu into small pieces with a fork.
4.
Mix in shredded carrot, salt, black pepper, and paprika.
5.
Add black mushrooms, and mung bean thread. Blend well and pack the mixture firmly into a large bowl. Steam for about 20-30 minutes. (Mixture will become firm.)
6.
Let cool for 10-15 minutes before un-molding. To take out: Run butter knife around the edge, cover with a plate and turn upside down. Gently shake it until the tofu comes off.
7.
Garnish with steamed vegetables and sprinkle top with paprika.
Tip:
Tofu can be drained on a drainer with a small plate and a heavy object on top.
