The ultimate Vegan sweet and sour 'fish' - 糖醋素鱼

By WoonHeng · 60 min

Ingredients

Instructions

1. Tear the mushrooms into large pieces by hand or cut them with a knife.
2. Sauté the mushrooms in 2 tsp oil in a nonstick pan over medium-low heat for 3 to 5 minutes until browned on the outside. Season with a pinch of salt and move to a food processor.
3. Add the tofu, breaking it up as you go, plus the sugar, mushroom seasoning, salt, white pepper and 1 tbsp cornstarch. Blend until fully combined, then divide into 6 equal portions.
4. Fill a shallow dish with water and set a chopping board nearby.
5. Dip a rice paper sheet in water, turning it until no dry spots remain. Place it on the board, press a sheet of nori onto it.
6. Spoon a portion of filling onto the lower end, fold in the left and right edges, lift the bottom edge over the filling, and roll up to seal. Pack loosely so the filling can expand without bursting the skin.
7. Heat about 1 cm of oil in a large skillet over medium heat until it reaches 325°F (or a dried rice paper scrap sizzles when dropped in).
8. Slide the rolls into the oil with about 1/2 inch between them. Shallow fry, turning with tongs, until crisp on all sides, about 8 to 10 minutes. Do not move them until a crust forms; if the skin cracks, stop frying that side and try again later. If browning too fast, lower the heat while keeping a sizzle.
9. Drain the cooked rolls on paper towels. When cool, slice each into 3 or 4 pieces and dust the cut side that shows the filling with cornstarch.
10. In the same pan with the remaining oil, pan-fry the dusted sides until golden. Set aside.
11. Clean the pan, set it on medium heat and add the water, ketchup, vinegar, sugar, lemon juice, salt and soy sauce. Bring to a boil.
12. Stir with the back of a spatula until the sugar dissolves. Gradually add the cornstarch slurry, a little at a time, until the sauce thickens to your liking.
13. Fold in the tomato and cucumber and toss for 30 seconds. Add the fish pieces and toss gently to coat in sauce.

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

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TomatoLemonRiceMushroomCucumberTofuNori seaweed