Saucepan@saucepan · Shared this recipeFollowAsian · appetizerEasy Vegan Dim Sum Beancurd (Tofu Skin) RollA vegan dim sum dish featuring tofu and vegetable filling wrapped in beancurd sheets, fried, then steamed with a savory sauce.total1 hr 15 minprep45 mincook30 minservings4Original recipe on woonheng.comKeep this recipeAdd a copy of Easy Vegan Dim Sum Beancurd (Tofu Skin) Roll to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 beancurd sheet round, yuba5 dried Shiitake mushrooms, rehydrated and thinly sliced1 oz wood ear mushrooms, rehydrated and sliced1 small carrot, shredded1 lb [397g] firm tofu3 tbsp bamboo shoot strips3 tbsp chopped water chestnuts3 tbsp chopped cilantrocornstarch0.5 tsp salt, plus more to taste1 tsp sugar0.5 tsp mushrooms seasoning1 tbsp toasted sesame oil3 slice ginger2 stalks onion, chopped1 tbsp oyster sauce2 tsp soy sauce0.5 tsp sugar0.25 tsp mushroom seasoning, optional0.75 cup waterdash of white pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Mash the tofu using a pastry scraper until no large lumps remain. Alternatively, place the tofu in a nut milk bag and squeeze to mash it.2Step 2: Transfer the mashed tofu to a large bowl. Add the mushrooms, carrot, bamboo shoot, water chestnuts, and season with salt, sugar, mushroom seasoning, and toasted sesame oil. Mix everything together with 2 tablespoons of cornstarch using a spatula or your hand.3Step 3: Prepare the beancurd sheet. If it comes in a large circular sheet, halve it and then cut it into 6-inch squares (you should have about 16 sheets).4Step 4: Mix a tablespoon of cornstarch with 1 1/2 tablespoons of water to make a slurry.5Step 5: Lay a beancurd sheet on a work surface and brush it with the slurry. Spoon some filling in the middle and wrap it like a spring roll, making sure all openings are securely sealed. Cover the wrapped rolls so they don't dry out.6Step 6: To shallow fry the rolls, add enough oil to a large skillet to rise 1/2 inch up the sides and heat it to 350°F (~175°C). Carefully slide the rolls into the hot oil and fry until golden brown. Fry in batches if needed. Remove the rolls and drain them on a drain rack or paper towels to absorb excess oil. Divide the rolls into two plates.7Step 7: Prepare a quick slurry by mixing a tablespoon of cornstarch with 2 tablespoons of water. Sauté ginger until aromatic and char the green onions.8Step 8: Slowly add the water along with the rest of the seasoning ingredients. While stirring, cook the sauce until bubbly and the sugar has dissolved. Remove the ginger and green onions, then slowly stir in the cornstarch slurry and cook the sauce until thickened.9Step 9: Spoon the sauce over the rolls. Transfer to a steamer and steam over high heat for 10 minutes. Serve warm with a side of chile.getsaucepan.com/r/114548d3-6f47-4ac6-b813-4dea3b55c2ec · Original: https://woonheng.com/vegan-dim-sum-beancurd-tofu-skin-roll/
