1 

pack firm tofu

2 

Tablespoons finely shredded carrot

8 

Tablespoons chopped fresh or dry black mushrooms (about 4-5 pieces.)

⅓ 

cup mung bean thread*

½ 

teaspoon paprika powder

2 

teaspoons salt

 

Grounded black pepper to taste

1. 

Drain liquid from tofu. (About 1 hour)

2. 

Soak mung bean thread in warm water to soften, chop into small pieces. (About ½ inch.)

3. 

After tofu is drained, break tofu into small pieces with a fork.

4. 

Mix in shredded carrot, salt, black pepper, and paprika.

5. 

Add black mushrooms, and mung bean thread. Blend well and pack the mixture firmly into a large bowl. Steam for about 20-30 minutes. (Mixture will become firm.)

6. 

Let cool for 10-15 minutes before un-molding. To take out: Run butter knife around the edge, cover with a plate and turn upside down. Gently shake it until the tofu comes off.

7. 

Garnish with steamed vegetables and sprinkle top with paprika.