Hakka Taro Abacus Seeds
Ingredients
- 250g taro, cut into cubes
- 125g tapioca flour
- pinch of salt and pepper
- water to cook the taro
Toppings & seasonings
- 4oz firm tofu
- 1/4 cup chopped shallots
- 1 teaspoon chopped garlic
- 1/4 cup sliced wood ear mushrooms
- 1 tablespoon vegan 'oyster' sauce and soy sauce
- a handful of chopped cilantro and 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 tender. Alternatively, steam until soft.
Transfer to a bowl and mash into a fine paste and season.
Stir in the tapioca flour and knead into a soft dough.
Pinch a teaspoon of dough, roll into a ball, and make a dent in the middle using thumb and index finger.
Cook the taro abacus seeds in hot water until they float, then dish out into cold water to stop cooking. Drain and rub with oil.
Heat a non-stick pan with oil and sauté shallots until translucent.
Add mushrooms, tofu, wood ear mushrooms, garlic, and stir fry until aromatic. Season accordingly.
Add water and simmer for a minute.
Add cooked taro abacus seeds and toss together until well-combined.
Serve warm with a side of chili.
Notes
For an allium-free version, skip shallots and garlic.
