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Receta Crispy Tofu Roll
by Global Cookbook

Crispy Tofu Roll
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  Raciónes: 8

Ingredientes

  • 1 1/2 ounce Chinese dry mushrooms soaked in hot water for 30 min, rinsed, stems discarded and caps shredded
  • 1 sm carrot cut fine julienne
  • 1 sm celery stalk cut fine julienne
  • 1 tsp salt
  • 1 Tbsp. sugar plus
  • 1 tsp sugar
  • 2 Tbsp. sesame oil
  • 1/2 tsp celery salt Good healthy pinch of freshly-grnd white pepper
  • 2 tsp cornstarch mixed with
  • 1 Tbsp. cool water for thickening
  • 1/4 c. groundnut/peanut oil
  • 1 lrg onion thinly sliced
  • 1 lb bean sprouts
  • 2 sht tofu skin (fu pei) (Malaysian brand, available at Chinese stores)
  • 1 Tbsp. cornstarch mixed with
  • 1 Tbsp. cool water to make a paste for sealing the edges of the tofu skins Worcestershire sauce for serving Parsley sprigs for garnish

Direcciones

  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 Tbsp. of the groundnut oil in a wok till moderately warm. Stir-fry the onion slices for 20 seconds. Add in the bean sprouts and the blanched ingredients and stir-fry for 1 minute.
  4. Pour the seasonings mix slowly into the center of the wok, stirring till the mix thickens. Transfer to a bowl and allow to cold.
  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. Proportionately divide the vegetable mix into 8 portions. Spoon 1 portion of the vegetable mix onto each tofu rectangle, fold a corner over to firmly encase the filling and tuck the corner underneath. Mix 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 skillet (frying pan) till moderately warm. Reduce the heat a little and pan-fry each tofu roll on each side till crispy and golden.
  8. Diagonally slice each roll into 1-inch pcs. Serve with Worcestershire sauce. Garnish with sprigs of parsley.
  9. This recipe yields 8 servings.
  10. Comments: 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.
  11. The remarkable bean has an enormously wide range of by-products, ranging from soy sauces through to dry bean curd, that is available in sheets, sticks or possibly twists.
  12. This recipe uses dry bean curd sheets as a wrapping for an interesting vegetarian filling, to create an unusual hors d'oeuvre or possibly appetizer.