Bring this Dim Sum Beancurd (Tofu skin) Roll to your own kitchen (Vegan)

By WoonHeng · 90 min

Ingredients

Instructions

1. Mash the firm tofu with a pastry scraper until no large lumps remain (or squeeze it through a nut milk bag).
2. In a large bowl, combine the tofu with the mushrooms, carrot, bamboo shoot and water chestnuts. Season with the salt, sugar, mushroom seasoning and sesame oil, then mix in 2 tablespoons of cornstarch.
3. Halve the large round beancurd sheet and cut it into 6-inch squares (about 16 sheets).
4. Mix 1 tablespoon of cornstarch with 1½ tablespoons of water to make a slurry.
5. Brush a sheet with the slurry, spoon filling into the middle and roll it like a spring roll, sealing all openings well. Cover the rolls so they don't dry out.
6. Heat enough oil in a large skillet to rise ½ inch up the sides to 350°F (about 175°C). Fry the rolls in batches until golden brown, then drain on a rack or paper towels and divide between two plates.
7. Make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Fry the ginger until aromatic and char the green onions.
8. Slowly add the water and remaining seasonings (oyster sauce, soy sauce, sugar, mushroom seasoning if using, white pepper). Stir and cook until bubbly and the sugar has dissolved. Remove the ginger and onions, then stir in the slurry and cook until thickened.
9. Spoon the sauce over the rolls, steam over high heat for 10 minutes, and serve warm with chili on the side.

Summarized from WoonHeng's video. Watch it for the details.

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OnionGingerCarrotMushroomTofuShiitake mushroomBamboo shootBlack fungus