Stir fry the carrot, tofu and bean sprouts for 1 minute. Roll the tofu sheet over once, fold in both sides, then finish rolling until 1/2-inch from the end. Finally add in the vegetable oil. I love this boneless and meatless ‘Shanghai goose’ probably because it has in its filling two of my favorite ingredients, tofu (beancurd) skins and fresh … To fry the tofu skin roll, place enough oil in a shallow pan, and fry it until golden brown then set aside. Tofu Skin Roll (Yuba) also known as ‘腐皮卷’ (Fǔ pí juǎn) in Mandarin or ‘Fu Pei Guen’ in Cantonese, is packed with crunchy vegetables and braised in a savory broth which makes it the perfect cold or hot dish for any meal. Filling ingredients are flexible, so use your favorite leafy greens or other accompaniment here. If you are using frozen tofu skin, let it ‘soften’ to room temperature but be sure to cover it. 3. The broth will also soften the crispy outer layer and season it at the same time. My name is WoonHeng and I share Asian plant-based deliciousness that you can make in your kitchen. Using your fingers, dab a little bit of the cornstarch mixture onto the edge. 3. Place tofu skin rolls on a clean plate. Cut crosswise into 1-inch segments, at least a foot in length. To make the filling, heat a non-stick pan with ½ tablespoons oil and sauté mushrooms until aromatic. Shop bought ones are definitely much easier to use than trying to make tofu skin at home. Place about 3 heaped tbs of the filling in the middle of the beancurd skin. Lay 2 half-moon shape tofu skin on a cleaned chopping board to make a round circle. Remove from pan and drain on paper towel. Bean curd skin is use in many forms from dessert, stir-fries, and use as a wrap. Line the sheets up on a cutting board and roll into a cylinder. (Skip this step if you have a full circle sheet). recipes! 3. would it still hold together if I served it hot ? It’s supposed to represent a Shanghai goose dish, which is why it’s sometimes called “Vegetarian Goose dish”. In a heated non-stick pan, add a drizzle of oil and sauté ginger until fragrant. you mention to leave the roll to cool. Heat 3-4 tablespoons of oil in a pan over medium to medium-high heat. Add in the cabbage and toss until well-combined. Add in the ginger, soy sauce, sesame oil, rice wine and 1/4 cup water and mix until combined. Divide the filling into 5 portions and place one portion onto the bottom of the tofu sheet. Then, the roll is slowly simmered in a flavorful broth. Drain the liquid and set aside in a bow… Fried tofu skin or Fu Juk is perfect in soup, stir-fries, or as an added protein to any dish such as this Tofu Skin Roll which is similar to the Shanghainese Beancurd Roll. 3/4 cup textured vegetable protein (TVP), 1/4 cup un-crushed, 1/2 cup ground, 1 sheet fresh tofu skin, cut into 5 - 8 x 8-inch square. full sheets or 4 half sheets of Tofu skin (Yuba). Gather all the ingredients and prep the vegetables and mushrooms. Transfer the log onto another half-moon tofu skin and roll it up again. If small bubbles begin to form, then it’s ready to fry the tofu skin. Now, let’s see how to make this at home with the steps below. Let's get cooking with these Once the sugar has melted, turn down the heat to medium and carefully place the tofu skin roll into the pan and cook each side for 5 minutes. Finish rolling and place the tofu skin roll seam side down onto a sheetpan or plate. Using a fork or cake tester, poke a few holes to release air so it won’t puff up too much when frying. In a small bowl, mix together 1/4 cup water with the cornstarch. This paste will act as a glue to seal the edges off and keep the filling intact within the tofu skin. Your email address will not be published. Happy cooking, friends! Remove the stems and dice. Using your fingers, spread the mixture into a 4-inch wide log. 1. To wrap the roll - Place a piece of the beancurd skin on a flat surface, use a damp cloth to wipe the beancurd skin to remove the excess salt and to soften the wrapper a little. Meanwhile, in a bowl, mix together the ingredients for the sauce.