Vegetarian Ham (Su Huo Tui)
Vegetarian ham is a classic plant-based dish, made from dried tofu skin through seasoning, rolling, steaming, and optional smoking. It boasts a red-brown color, clear layers, a firm chewy texture, and a savoury aroma with a subtle smoky hint. Perfect as a cold appetizer or added to stir-fries, this is a must-try for vegan diners.
Ingredients
11 items- Dried tofu skin (yuba) 200 g
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Vegetarian oyster sauce 1 tbsp
- White sugar 1 tbsp
- Five-spice powder 1 tsp
- Salt 1/2 tsp
- Ginger 2 slices
- Vegetable oil 1 tbsp
- Tea leaves (for smoking) 20 g
- Sugar (for smoking) 1 tbsp
Nutrition
Steps （8 steps）
Prepare tofu skin: Soak 200 g dried tofu skin in warm water for about 5 minutes until soft but still pliable. Drain and pat dry with paper towels. Cut into 10 cm wide rectangular sheets and stack them. Do not over-soak, otherwise it becomes too soft to handle.
Make the marinade: In a small bowl, combine 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp vegetarian oyster sauce, 1 tbsp sugar, 1 tsp five-spice powder, 1/2 tsp salt, and 2 ginger slices. Add 50 ml hot water and stir until sugar and salt dissolve. Taste for a balanced savoury-sweet flavour; adjust if needed.
Brush and layer: Lay one tofu sheet on a work surface, brush evenly with marinade, including the edges. Place another sheet on top and brush again. Repeat stacking 10–15 sheets (fewer if sheets are thick). Brush the top sheet as well to ensure each layer absorbs the sauce.
Roll tightly: Starting from one end, roll the stacked sheets into a tight cylinder, pressing with your palms to eliminate air pockets. After rolling, squeeze both ends firmly to compact the roll. A tight roll is crucial – a loose roll will fall apart when sliced.
Wrap in cloth: Place the roll on a clean piece of cheesecloth (or muslin), wrap tightly, and twist the ends like a candy wrapper. Secure with kitchen twine at both ends and in the middle. This step is essential for a neat shape; tie it firmly.
Steam: Put the wrapped roll in a steamer basket. Start with cold water, bring to a boil over high heat, then reduce to medium and steam steadily for 25 minutes. The roll should become firm, springy, and dark reddish-brown in colour. Turn off the heat, remove, and unwrap to check the texture.
Smoke (optional): If you like a smoky flavour, line the bottom of a wok with foil and scatter 20 g tea leaves, 1 tbsp sugar, and a handful of flour (optional to produce smoke). Place a rack on top, put the steamed roll (without cloth) on the rack, cover, and heat over high until smoke appears. Then lower to medium-low and smoke for 2–3 minutes. Turn off heat, let sit for 1 minute. Open and carefully remove; the surface should be an attractive brown-red and smell smoky.
Cool and slice: Allow the ham to cool completely at room temperature, then wrap in plastic wrap and refrigerate for at least 2 hours (or overnight) until fully set. Use a sharp knife to slice into 0.5 cm thick rounds. Arrange on a plate. The cut surface shows clear layers resembling ham. Serve cold or use in other dishes.
Tips
1. Squeeze excess water from the soaked tofu skin to help it absorb the marinade. 2. More layers give a more defined layered look, but rolling becomes a bit harder. 3. Press firmly while rolling; using a cloth helps to tighten. 4. Refrigerating before slicing makes neater cuts; it's best made a day ahead. 5. Smoking is optional; the original flavour is also delicious.
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