No Crust Tofu Quiche (Eggless)

Makes one 9" quiche

Ingredients:

1 carton 14-16 oz firm tofu, drained

1/2 lb ground pork (optional)

1 bunch (~2 oz) bean thread noodles (vermicelli), dried

2 tbsp black fungus, dried & chopped

2 tbsp pickled mustard tuber (zha cai), chopped

1 tsp sesame oil

1 tsp salt

1/2 tsp sugar

1/8 tsp white pepper powder

1 tsp vegetable oil

Directions:

Pre-heat oven to 350 degrees.

Drain tofu and place in a large mixing bowl.  Add ground pork, if desired.  In a separate bowl, soak black fungus in water until soft. Remove from water and finely chop.  Rinse bean thread noodles and cut into 1 inch pieces.  Rinse pickled mustard tuber and finely chop.  Add black fungus, bean thread noodles, and mustard tuber into mixing bowl with the tofu.  Add sesame oil, salt, sugar, and white pepper.  Mix all ingredients until evenly distributed.

Grease a 9" pie pan or small baking dish with vegetable oil.  Pour in tofu mixture and spread.  Bake for 30 minutes covered and another 30 minutes uncovered.

Serve plain or with sauces as desired.

Pickled Mustard Tuber (Zha Cai)