Chop celery and presoaked rice noodle. Blend Tofu, celery, rice noodle, and vegi ground meat. Season with salt, sugar, mushroom seasoning, pepper and corn starch to taste.

Stuff content into the bean curd pouch and secure the opening with gourd strings. Arrange on tray. Bring water to boil and steam pouch for 10 minutes. Arrange the pouches on a serving plate.

Sauce: Bring water to boil. Add salt, sugar, mushroom seasoning, and potato starch premixed in water to thicken. Pour over the pouches and serve.