Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

I haven't tried this recipe yet, but it looks amazing. I can't wait to try it out.

You can get the dried tofu skin (sometimes known as "bean curd skin" or "bean curd sheets") on the shelf at your local quality asian market. I found mine by chance at the Westfield in Hornsby!

Vegan/Vegetarian Bean Curd Skin Rolls with Sesame Ginger Dipping Sauce

Ingredients :

200 g (4 cups) fresh mung bean sprouts
50 g (1/2 cup) enokitaki mushrooms, separated, cleaned, and blanched
2 carrots, peeled and cut into very fine strips
110 g (1 cup) sugar snap or snow peas, sliced thinly lengthwise
4 sheets dried tofu skin
1 tablespoon flour
2 tablespoon oil

Dipping Sauce:

2 tablespoon sesame paste or tahini, blended with 5 teaspoon water
1/2 teaspoon black soy sauce
1/2 teaspoon salt
3 1/2 teaspoons sugar
4 tablespoon black Chinese vinegar
1 tablespoon sesame oil
2 clovers garlic, minced
1 spring onion, thinly sliced
2 sliced fresh ginger, minced
1 red finger-length chili, deseeded and minced

Method :

1. Bring a large pot of lightly salted water to a boil and add the bean sprouts, mushrooms, carrots, and snow peas. Stir a few times, leave in the water for about 30 seconds, then transfer to a colander, rinse in cool water, drain, and set aside.

2. Cut each tofu skin sheet in half. Place one half on top of the other. Repeat, ending up with 4 layered rectangles about 20x25 cm.

3. Place the vegetables in a mixing bowl, sprinkle evenly with the flour and mix. Divide the vegetables evenly into 4 portions, and place them neatly at the edge of each of the 4 rectangles. Roll the skin over the vegetable to form cylinders. To prevent the tofu skin from opening up while frying, seal the skin with a dab of paste made from flour and water.

4. Heat the oil in a large skillet over high heat and when the oil is hot, but not smoking, gently place the rolls in the pan and fry for about 2 minutes, then turn and try the other side for another 2minutes. The skins should turn light golden brown, but be careful not to scorch them. When done, remove from the skillet and place on paper towels on a plate to remove excess oil.


Source: http://www.asianfood-recipes.com/Asian_Vegetarian/Vegetarian-Bean-Curd-Skin-Rolls-with-Sesame-Ginger-Dipping-Sauce.php

Serves: 4
Rating: ??

Babaghanoush

This dish is so simple, and yet tastes devine. It's eaten widely in the Middle East, Lebanon and Turkey. Tastes great as a dip, an accompaniment to meals, or even "straight" on Lebanese bread.

Babaghanoush

Ingredients:

2 large (about 500g each) eggplants
1 tsp olive oil
2 garlic cloves (or as desired - I love garlic)
1/4 cup (75g) tahini
2 tbs fresh lemon juice
1/2 cup (125ml) olive oil, extra
Salt & freshly ground pepper

Method:

1. Preheat oven to 200°C. Place the eggplant on a baking tray and rub with the oil. Bake for 30-40 minutes or until the eggplant is very soft. Set aside to cool slightly.

2. Carefully peel skin off the eggplant, discarding the skin. Place the eggplant flesh, garlic, tahini, lemon juice and extra oil in a food processor. Process until well combined and smooth. Season well with salt and pepper.

3. Store in an airtight container in the fridge, until required.

Rating: 4.5