A delicious and clever dish from Shanghai, made from the recipe on page 82 of Carolyn Phillips’ All Under Heaven. There are a number of dishes in Buddhist temple cuisine that are meant to imitate meat texture and taste. I’ve got many more that I want to try.
Here are my notes from the first time I made it:
I was so close to giving up on this dish. I’d made the filling, but when it was time to wrap it in tofu skin, the dry tofu skin I had started cracking into a thousand pieces. There was no way it was going to wrap anything. My go-to Chinese market was closing in 20 minutes, but I jumped in the car and hoped for the best. I found frozen tofu skin, and that worked beautifully. I’ve never eaten anything like it before and it’s super.
