Madoufu may not look beautiful, but I’m very happy about this one. I’ve been trying to make more and more bean items from scratch, and one of those is mung bean starch. In researching that, I found that there are two dishes typical of Beijing that use the byproducts from making the starch. This one uses the mung bean dregs that are sifted out in raw form. The other will show up in a future post. This dish is normally made with meat, but I simply left it out. It’s got a rich, deep flavor – very savory but complex, and very very nourishing. I auto-translated this recipe and followed as closely as I could, other than the adaptations for making it vegetarian.
