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Tofu and Vegetable Party Platter
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Three large strips dried konbu , soaking in water for 40 minutes, rinsed and drained
2 cakes pressed tofu (taukwa)
1 carrot, peeled and sliced
16 large dried black Chinese mushrooms, soaked in hot water for 15minutes
1 medium daikon radish, peeled and cubed 1/4 cup wood ear fungus, rinsed, soaked and drained, stems removed
2 1/2 cm (1 in) fresh ginger, grated
1 red finger-length chili, helved lengthwise
1 medium head broccoli, cut into florets 1/2 head iceberg lettuce, separated into leaves
Stock 1 liter (4 cups) water 1/2 tablespoon five spice powder
1 teaspoon salt
2 teaspoon sugar
2 tablespoons rice wine
85 ml ( 1/3 cup) soy sauce
Dips Hot Chinese or English mustard
Soy sauce
Toasted sesame seeds Sweet Thai chili sauce
Method :
To prepare the konbu, roll up each piece of soaked konbu to form a roll, then pierce it with a toothpick to secure and set aside.
To prepare the stock, bring the water to a boil in a large pot. Add all the seasonings and return to the boil.
Add the tofu and all the vegetable to the stock, except the broccoli and lettuce leaves. When it returns to a boil, cover and reduce the heat to low, and cook for 20 to 30 minutes. Stir gently once or twice to prevent sticking. After 20 minutes, add the broccoli. If he stock begins to evaporate, add a little more water.
Meanwhile, line a serving dish with the lettuce leaves. When the vegetables are tender, drain in a colander, reserving the stock. Discard the ginger and chili.
When cool enough to handle, cut the tofu squares and mushrooms into bite-sized pieces; remove the toothpicks from the seaweed rolls and cut each roll into bite-sized sliced. Arrange all the cut ingredients on the serving dish.
Warm the stock in a small saucepan and drizzle 2 tablespoons of the stock evenly onto the cut vegetable and serve.
Serve with the hot Chinese or English mustard, wasabi, soy sauce, toasted sesame seeds or sweet Thai chili sauce.
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