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 Cuisines > Chinese cuisine > Search results

Crispy tofu roll

1 1/2 oz (45 g) Chinese dried mushrooms, soaked in warm water for 30 minutes, rinsed, stems discarded and caps shredded
1 small carrot, cut into fine julienne
1 small celery stalk, cut into fine julienne
For the seasonings:
1 teaspoon salt
1 tablespoon plus 1 teaspoon sugar
2 tablespoons sesame oil
1/2 teaspoon celery salt
Good pinch of white pepper
2 teaspoons cornstarch (cornflour), mixed with 1 tablespoon cold water, for thickening
1/4 cup (2 fl oz/60 ml) groundnut peanut oil
1 large onion, thinly sliced
1 lb (500 g) bean sprouts
2 sheets tofu skin (fu pei) (Malaysian brand)
1 tablespoon cornstarch (cornflour), mixed with 1 tablespoon cold water to make a paste for sealing the edges of the tofu skins
worcestershire sauce
parsley, for garnish

1. Bring a medium pot of water to a boil. Blanch the mushrooms, carrots, and celery for 1 minute. Drain and set aside.
2. Mix all of the seasonings ingredients together in a bowl. Set aside.
3. Heat 1 tablespoon of the groundnut oil in a wok until moderately hot. Stir-fry the onion slices for 20 seconds. Add the bean sprouts and the blanched ingredients and stir-fry for 1 minute.
4. Pour the seasonings mixture slowly into the center of the wok, stirring until the mixture thickens. Transfer to a bowl and allow to cool.
5. Meanwhile, spread out the tofu skins on a work surface. Cut each skin into 4 rectangles. Dampen the skins with a little water and cover with a damp cloth.
6. Evenly divide the vegetable mixture into 8 portions. Spoon 1 portion of the vegetable mixture onto each tofu rectangle, fold a corner over to firmly encase the filling and tuck the corner underneath. Fold in both ends of the wrapping skin, as if wrapping a parcel, and roll up to resemble a filled pancake. Spread a little of the Cornstarch paste on the edges and press firmly. Repeat with the remaining wrapper skins.
7. Heat the groundnut oil in a flat skilled (frying pan) until moderately hot. Reduce the heat a little and pan-fry each tofu roll on each side until crispy and golden brown.
8. Diagonally slice each roll into 1-inch (2.5-cm) pieces. Serve with worcestershire sauce. Garnish with sprigs of parsley.
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