Buddha's Duck - Fake Duck

cFake Duck. I love it, and after some hesitation, I've tried to make it a couple of times. Although I still prefer eating this in the restaurant, the fake fake duck that I make isn't half bad.

First, soak several beancurd sheets in warm water for 5-10 minutes


Next: pat dry and lay out the beancurd one at a time on a piece of cheesecloth.

Heat a mixture of rice wine or sherry, soy sauce, sugar, stock and vegetable oil. Brush this on each piece of beancurd before adding another on top. Repeat until all of your beancurd is used

Fold the beancurd sheets inward until you have a fairly dense packet about the size of a paperback. Wrap with the cheesecloth, then steam for 10 minutes.

After steaming, saute in oil for 2-3 min, or until lightly brown and puffy on both sides. Serve with hot sauce and wine vinegar :)

Call me White Heaven

This was one of those accidental dishes that was so so right.
Inspired by a cooking demonstration at the PAT mart on Bloor, which seemed to use nothing more than enoki mushrooms and tofu, I made food from the nothing in my fridge.
Sauteed cauliflower and onions with chili flakes, then added a handful of enoki and oyster mushrooms and medium tofu. Towards the end, I added a mixture of soy sauce, mirin, sugar and water. Served it on top of quinoa.
Holy soju. Was it ever good.