Vegetarian ham (buddhist)

2 oz (3 sheets) dried bean curd
      3 tb soy sauce
      2 tb Water
      1    Level teaspoon sugar
    1/2    Level teaspoon MSG
      1    Level teaspoon fennel
    1/2    Star anise
      2    Cloves, crushed
    1/2    Level teaspoons wild
           -pepper, crushed.
           -[Szechwan peppercorns S.C.]
 
  "The Buddhists, whether monks or ordinary people, mingled freely with
  the non-vegetarians, and because the manners of Chinese society are
  all-embracing and diffuse, felt obliged to provide food which looked
  and almost tasted like meat.  This was a sign of hospitality.  Their
  cuisine was based on nuts, spices, vegetables, sauces, sesame, peanut
  and vegetables oils, and bean curd.  The last was the factotum, now
  appearing as duck, then as chicken, then as fish.  Its very lack of
  personality made it an excellent actor."
  
  Soak the bean curd in water for about 1/2 hour until soft.  Mix
  together the remaining ingredients, and marinate the bean curd in
  this mixture for about 2 hours.
  
  Select the largest and smoothest sheet and lay it on a flat surface.
  Place the remaining sheets on top of it evenly, so that when rolled
  up it will form a cylinder of regular dimensions.  Roll it up VERY
  tightly. Place it on a single piece of cheese-cloth or old sheet and
  roll it up, with the cloth overlapping both at both ends.  Tie the
  bundle at both ends like a toy firecracker at the two points where
  the bean curd ends. Steam the roll for about 1 hour.  Cool the roll
  and unwrap it.  Slice the roll into 1/4-inch slices and serve cold.
  
  From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First
  Harvest/HBJ, New York, 1977.  Introduction by Lin Yutang.
  
  Posted by Stephen Ceideburg; December 20 1990.