Vegetarian Lion's Head (Su Shih Tzu T'ou)

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1 1⁄2 hours 4 Servings Print RecipeEmail Recipe


6 squares fresh firm bean curd (3" x 3" x 3/4")
1cupbraised fresh mushrooms (chun yu) (drained and finely chopped)
1⁄2cupcooked carrots (finely chopped)
1 1⁄2teaspoonsalt
1tablespoonsoy sauce
1⁄4teaspoonmonosodium glutamate
2cuppeanut oil (or corn oil)
1cupvegetable broth (or water)


In a dish towel or piece of cheesecloth, wrap 1 square of bean curd at a time and squeeze out excess water. Set bean curd in a mixing bowl and mash well. Add the remaining ingredients except the oil and broth. Mix very well and form 8 balls. Set aside.

Heat the oil in a wok until hot and deep-fry 4 lion's heads at a time until browned on all sides. Transfer the fried lion's heads to a casserole. Strain the remaining oil and reserve for future use. Add the vegetable broth or water to the casserole. Cover and slowly bring to a boil, then simmer for 1 hour. The dish should be served piping hot and can be reheated on the stove or in the oven.

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