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Vegetarian Ham

Vegetarian Ham


  • 2 ounces (3 sheets) dried bean curd
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1 teaspoon fennel seeds
  • 1/2 star anise
  • 2 whole cloves, crushed
  • 1/2 teaspoon Szechuan peppercorns, crushed


Soak bean curd in water to cover about 1/2 hour until soft. Mix together remaining ingredients, then marinate the softened bean curd sheets in this mixture about 2 hours.

Select the largest and smoothest sheet and lay it on a flat surface. Place the remaining sheets on it evenly, so that when rolled it will form a cylinder of regular dimensions. Roll it up VERY tightly. Place it on a single piece of cheesecloth or old sheet and roll it up with the cloth overhanging at both ends. Tie the bundle like a toy firecracker at both ends where the bean curd ends.

Place in a steamer and steam about 1 hour. (Check to make sure the water does not boil away.) Cool the roll and unwrap it. Cut into 1/4-inch slices. Serve cold.

Yield: 2 Servings

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