This side dish features blanched lotus root tossed with silken bean curd and perilla seed powder in a sweet and sour sauce. Silken bean curd is a great way to bring out the clean taste of lotus root. First, slice the lotus root thinly, then let the slices sit in water that the rice was washed in. This helps to remove the acrid taste from the lotus root. Second, blanch the lotus root with a dash of vinegar to prevent discoloration. Third and last, crush the silken bean curd, put plenty of powdered perilla seed in, then toss with soy sauce, malt syrup, vinegar, and water, rounding off with a fresh kick from citrus preserves. One way to enrich the taste is to replace the water with soy milk.

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