Photograph of the finished Steamed Vegetarian Terrine

Vietnam · Chả hấp chay

Steamed Vegetarian Terrine

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 1.8 lb
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 4.2 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 2.1 oz
  • Photograph of Glass noodles Glass noodles 4.2 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Cornstarch Cornstarch 2.1 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp

Method

  1. 1 Press the tofu under a heavy object for 30 minutes to drain all the water; this step is crucial to ensure the patties don't fall apart.
  2. 2 Soak shiitake mushrooms, wood ear mushrooms, and vermicelli separately for 30 minutes, then chop them finely and squeeze out the excess water.
  3. 3 Mash the tofu until smooth, then mix it all with cornstarch, soy sauce, and pepper.
  4. 4 Line the mold with tofu skin, press the mixture firmly inside, then fold the tofu skin over the top.
  5. 5 Steam for 35 minutes, then let cool in the mold for 15 minutes before cutting to prevent the patty from breaking.

With an appliance

  • Pressure cooker 45 min

    Replace step 5: steam the vegetarian patty mold under high pressure for 15 minutes, then release the pressure naturally for 8 minutes, and let it cool for 15 minutes in the newly cut mold.

Start cooking