- 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