Wu Hsiang Tou Fu Kan

Name: Wu Hsiang Tou Fu Kan
Cook time: 15 min
Total time: 15 min
Yield: 12 appetizers
Ingredients: 6 pieces fresh firm tofu, waterpacked; 1 1/2 cups water; 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce; 1 whole star anise or 8 star anise pods; 1 teaspoon sugar; 1/2 teaspoon salt; 1/8 teaspoon msg

Submitted by That is Dr House to

"Season Pressed Bean Curd from Florence Lin's Chinese Vegetarian Cooking"

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Ready In:: 15mins
Ingredients:: 7
Yields:: 12 appetizers

ingredients

6 pieces fresh firm tofu, waterpacked
Marinade
1 ¹⁄₂ cups water
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 whole star anise or 8 star anise pods
1 teaspoon sugar
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon msg

directions

The tofu called for is six 3 X 3 X 1/3 inch squares.
Do not make this in very hot weather. It sours.
Press the bean curd to remove excess water. Do this by wrapping in cheese cloth and placing on a slanted board. Place very heavy plates or other flat surface on top. Place weights on top of that. The water will drain out slowly. Allow to sit overnight or at least 8 hours in a cool place. The time is recommended by Lin.
To cook:
Bring water to boil. in small saucepan. Add remaining marinade ingredients. Simmer 5 minutes. Let sauce cool then add pressed bean curd [cover it completely] Simmer 10 minutes on low heat. Do NOT LET BOIL. Remove and let curd soak over night. Drain cut into pieces and serve or use in other dishes such as Ch'in Ts'ai Pan Kan Szu.
If desired keep covered and refrigerated for up to 2 weeks in Marinade.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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