Bacon Wrapped Bean Curd with Spicy Dipping Sauce (****tail Party Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 5
Appetizers » Pork » American


Ingredients:

This is a sort of riff on bacon-wrapped shrimp. While not necessarily any healthier than the seafood original, I found the result to be very tasty with a very nice texture. The dipping sauce is an alteration of a "Polynesian Meatballs" recipe that originally came from a newspaper in Phoenix, AZ some time in the 1970s. My family has been making them for special occasions for years, and the sauce is simple and stands up to simmering. To tone down the spiciness I suggest using a bottled chili sauce of lower heat, as that's what the original recipe calls for.

- One package Pressed Soybean Cake
- bacon - nice high-quality stuff is a good idea
- Fresh Rosemary - pay special attention to the stems. You want nice solid ones.

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[bholus10]

Step 1:





For the sauce:

- 1/2 c Ketchup/Catsup
- 1/4 c Sriracha
- 1/4 c g**** jam/jelly
- 1 teaspoon worcestershire sauce (out of respect for my long-departed grandfather, I must insist on Lea and Perrins)

[bholus10]

Step 2:





First, we wrap!

Start by denuding our greenery.

[bholus10]

Step 3:

Pluck off all the leaves, and strip off whatever bark will easily come off as well. Then cut each twig into two sticks suitable for stabbing pork and soybean - I like about a 45 degree angle on the cut to make it easier to pierce things.

[bholus10]

Step 4:




Pressed soybean cake is much sturdier than tofu. It will hold its shape when cut up, and won't leak much (if any) water. We'll take advantage of this fact and cut it into little wrapable shapes like so: