Date: 05/04/2024 05/05/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Pan-Fried Tofu Skin Rolls
Summary:
This is a crispy-on-the-outside, tender-on-the-inside vegan dish where tofu skin wraps a flavorful filling and is pan-fried until golden brown, making it a delicious main dish or snack.
Ingredients:
Dried tofu skin (bean curd sheets) 4 sheets (soaked until soft)
Carrot 50g (julienned)
Shiitake mushrooms 50g (julienned)
Firm tofu 50g (julienned)
Red bell pepper 30g (julienned, optional)
Light soy sauce 1 tablespoon
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Cornstarch 1 tablespoon (for sealing)
Water 2 tablespoons
Vegetable oil 2 tablespoons
Instructions:
1. Prepare the Tofu Skin and Filling:
Soak the dried tofu skin in warm water until soft, then drain. Julienne the carrot, shiitake mushrooms, tofu, and red bell pepper.
2. Stir-Fry the Filling:
Heat 1 tablespoon of vegetable oil in a pan, add the carrot, shiitake mushrooms, and tofu, stir-fry for 2 minutes. Add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Mix well and let cool.
3. Wrap the Rolls:
Lay a softened tofu skin sheet flat, place some filling near one edge, then roll it up while folding in the sides to create a firm wrap.
4. Seal the Rolls:
Mix cornstarch with 2 tablespoons of water to make a paste, brush it on the edge of the roll, and press to seal it tightly.
5. Pan-Fry the Rolls:
Heat 1 tablespoon of vegetable oil in a pan over medium-low heat. Place the tofu rolls seam-side down and pan-fry until golden brown on both sides, flipping every 3 minutes.
6. Serve and Enjoy:
Remove from heat, slice into pieces or serve whole. The rolls are crispy outside, tender inside, and full of rich, umami flavors.
