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Crispy Tofu Roll

Source: The Heritage of Chinese Cooking
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 8
The soy bean has sometimes been called "poor man's cow" in China as, like all beans, it is rich in protein, complex carbohydrates and valuable minerals.
RECIPE INGREDIENTS
1 1/2 oz chinese dried mushrooms (available at Chinese stores), 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 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, mixed with 1 tablespoon cold water, for thickening
1/4 cup peanut oil
1 large onion, thinly sliced
1 lb bean sprouts
2 sheets tofu skin (fu pei) (Malaysian brand, available at Chinese stores)
1 tablespoon cornstarch, mixed with 1 tablespoon cold water to make a paste for sealing the edges of the tofu skins
worcestershire sauce
parsley, for garnish
Crispy Tofu Roll Recipe at Cooking.com
DIRECTIONS
Bring a medium pot of water to a boil. Blanch the mushrooms, carrots, and celery for 1 minute. Drain and set aside. Mix all of the seasonings ingredients together in a bowl. Set aside.


Heat 1 tablespoon of the peanut 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. Pour the seasonings mixture slowly into the center of the wok, stirring until the mixture thickens. Transfer to a bowl and allow to cool.


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.


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.


Heat the groundnut oil in a flat skillet (frying pan) until moderately hot. Reduce the heat a little and pan-fry each tofu roll on each side until crispy and golden brown.


Diagonally slice each roll into 1-inch pieces. Serve with Worcestershire sauce. Garnish with sprigs of parsley.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 151
Sodium: 419mg
Fiber: 2g
Carbohydrates, Total: 13g
Protein: 3g
% Cal. from Fat: 60%
Fat. Total: 10g
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