Hakka Taro Abacus Seeds
Ingredients
- 250g taro, cut into cubes
- 125g tapioca flour
- pinch of salt and pepper
- water to cook the taro
Toppings and seasonings
- 4oz firm tofu
- 1/4 cup chopped shallots
- 1 teaspoon chopped garlic
- 1/4 cup of sliced: wood ear, mushrooms
- 1 tablespoon vegan 'oyster' sauce & soy sauce
- a handful of chopped cilantro & green onions
- 1/2 cup water or veggie stock
- white pepper
Preparation
Place taro cubes in a small pot and add just enough water to cover the taro
Cook over high heat until taro is tender or steam taro until soft
Transfer taro into a bowl and mash it into a fine paste and season
Stir in the tapioca starch and knead into a soft dough
Pinch a teaspoon of dough and roll it into a ball, then make a dent in the middle using your thumb and index finger
Cook the taro abacus seeds in hot water until they float up
Dish out into a bowl of cold water to stop the cooking
Drain and rub them with some oil
Heat a non-stick pan with oil, then sauté shallots until translucent
Add in the mushrooms, tofu, wood ear mushrooms, garlic, and stir fry until aromatic
Season accordingly
Add the water and let the mixture simmer for a minute
Add in the cooked taro abacus seeds and toss everything together until well-combined
Serve warm with a side of chili
Notes
Allium-free version: skip shallots and garlic
Serves 3 people
