Steamed Tofu

Courtesy of http://www.godsdirectcontact.org

Ingredients:

• 1 pack firm tofu
• 2 Tablespoons finely shredded carrot
• 8 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.

Note: * Available at Asian markets.