* Savory Sauteed Bean Curd Sheets with Persimmon * Dessert: Banana Fritters Nov 10,2008 (In English)   
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Savory Sauteed Bean Curd Sheets with Persimmon Dessert: Banana Fritters


Savory Sauteed Bean Curd Sheets With Persimmon

  • 2 oz. dried bean curd sheets
  • 1 large persimmon
  • Handful of raw cashew nuts
  • Half a cup of water
  • 1 tablespoon vegan butter (optional: cooking oil)
  • 1 cube fermented bean curd
  • 1 tablespoon of vinegar
  • 10 dashes of Maggi
  • Few dashes of ground
  • Black pepper (optional)

Dessert: Banana Fritters

  • 4 bananas
  • 500 grams wheat flour
  • ½ liter of water
  • Pinch of salt
  • Cinnamon
  • Oil to deep fry

  1. Soak 2 ounces of bean curd sheet in hot water to soften it for 15-20 minutes.
  2. Peel the skin of persimmon off.
  3. Cut the persimmon into very thin slice
  4. After the bean curd sheet soft enough, drain the water. Use your hand to squeeze more water out of it.
  5. Heat the vegan butter or cooking oil in a pan. Let the heat low-medium.
  6. Put the bean curd sheet into the pan and soften sauté it.
  7. Add half cup of water into it.
  8. Cover the pan for 1 or 2 minutes.
  9. Add in the persimmon fruit slices.
  10. Add one tablespoon of vinegar.
  11. Dash in a few dashes of Maggi, count to 10.
  12. Add few dashes of ground pepper.
  13. Stir it well together.
  14. Crush 1 cube of fermented bean curd into fine substance, then pour it into the pan.
  15. Put in a handful of cashews.

We can serve it with white rice or brown rice.

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