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Vegetarian crispy beancurd rolls

Ching He-Huang from Market Kitchen
Ching-He Huang’s delightful Chinese vegetarian dish is a healthy alternative to spring rolls and makes a stunning starter

Vegetarian crispy beancurd rolls

Method

1. Soak the shiitake mushrooms in a bowl of hot water for 20 minutes, then drain, reserving the soaking liquid. Remove the stalks and discard, then thinly slice the caps. Set aside.

2. Heat a wok over high heat and add the groundnut oil. Stir in the mushrooms, carrots, bamboo shoots, spring onions and ginger and stir-fry for 30 seconds. Add a splash of water to help create some steam.

3. Add in the shaoxing wine, five spice, light soy sauce, and oyster sauce and stir-fry for one minute.

4. Soak the beancurd sheets in a large bowl of water for 5-10 minutes, or until softened slightly. Place the sheets on a board and fold into squares twice. Spoon some of the vegetable filling in the centre of the beancurd sheet, then fold in the two sides of the sheet together and roll the sheet upwards into a tight cylinder.

5. Mix together the cornflour with the hot water and use to seal the edges of the beancurd roll. Repeat with the second beancurd sheet.

6. Half fill a wok or deep pan with groundnut oil and heat until a piece of bread dropped in turns golden brown in 15 seconds. Carefully place the rolls in the oil and fry for 2-3 minutes, or until crisp and golden. Lift out with a slotted spoon and drain on kitchen paper.

7. To serve, place the rolls on a serving plate and garnish with the coriander leaves. Serve immediately with some sweet chilli dipping sauce on the side.

Cook’s note
This dish can be varied with different fillings (meat fillings, for example) and is a very versatile and nutritious dish. The beancurd skin is a good source of protein too. If you make the rolls large enough, they can be served as a main with some jasmine rice or salad.

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Serves: 2

Prep: 20 min, plus 30 minutes soaking
Cook: 5 min

Ingredients
4 dried shitake mushroom
1 tbsp groundnut oil
1 medium carrot, topped and tailed, julienned
1 small handful tinnned Bamboo shoots, drained and cut into strips
1 spring onion, finely sliced
2 cm piece root ginger, peeled and finely chopped
1 tbsp rice wine
2 pinches Chinese five spice
1 tbsp light Soy sauce
1 tbsp vegetarian oyster sauce
2 large Tofu
1 tsp cornflour
1 tbsp hot water
coriander leaves, to garnish
sweet chilli sauce, for dipping