INGREDIENTS

INSTRUCTIONS

By: Junko Lampert, The Tofu Cookbook (Japan)  Press tofu with a light
weight. Mince vegetables and shiitake. When  dried shiitake are used,
prepare them according to instruction. In a  large bowl combine all the
ingredients except the last two. Knead  thoroughly. Add a little more
flour if the mixture is too soft. In a  frying pan or wok heat the oil
to 350F/180C. Drop spoonfuls of the  mixture into it and fry to a
golden color. Serve hot with ketchup and  Szechuan pepper-salt.
SHIITAKE ... Black mushrooms from Asian, sometimes available in fresh
form, but usually you will be using dried ones. Soak in water to
rehydrate and clean. Cut off and discard the stems. Strain the water
in which the shiitake were soaked (a coffee filter works well to  catch
the grit/sand) and use liquid in soup or sauce.  SZECHUAN PEPPER-SALT
is called Hua-chiao-yen. Szechuan peppercorns are  reddish brown. But
the seeded ones if possible; if not, pick through  and discard the
black kernels. Only the husks are used in cooking. The  pepper-salt dip
is a popular flavoring for ddep-fried foods. Combine  1 part
peppercorns to 3 parts salt in a dry frying pan. Heat over  very low
heat until the peppercorns smoke slightly. Cool and grind in  a mortar
or pepper grinder. You can also crush the peppercorns  sufficiently
with a rolling pin. Add to sauce. Junko Lampert, The  Tofu Cookbook:
Recipes for Traditional and Modern Cooking. Originally  published 1983
by Shufunotomo Co. US edition by Chronicle 1986.  By "patH"
phannema@wizard.ucr.edu

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