How would you describe the general consistency of this when it's finished steaming? The reason why I ask is that it sounds like it may produce a similar food like one at a Chinese vegetarian restaurant I used to go to in Houston. (They have a 'fish' dish that uses bean curd sheets that is then wrapped in seaweed. It comes broiled or fried, mmmmm.)

I tried it over the weekend, but I used the dried bean curd that comes in rolls (bundles) not the flat sheets. I forgot that I had frozen sheets in the fridge :(. But, I think the end result was pretty good in terms of how it soaked up the liquid and steamed together. It still had a slightly overpowering taste of dried bean curd, but I think that was from using the bundles that weren't completely broken up.

Next week I'll try the frozen sheets and report on how it turns out.

But, Mr. F, what's the general consistency supposed to be like? and how do you serve it when it's finished steaming? Do you use a sauce, or fry it? When you make it again, will you post pics?

Thanks in advance! --rizo