Vegetarian Recipe

 BEAN CURD ROLL

 

Ingredients:

• 3 sheets dried bean curd
• 3 sheets yakinori (roasted seaweed used in sushi rolls)
• Seasoning:
• 1 tablespoon light soy sauce
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon pepper
• 1 teaspoon sesame oil
• a pinch MSG (if desired)
• 3 cups water
• Oil for frying

Preparation:

Heat water in the wok and add the remaining seasonings.  Bring to a boil. Lower heat.

Fold the bean curd sheets into 4 squares.  Boil the folded sheets in the heated water for 1 minute, using chopsticks to move the sheets around the boiling water as necessary. Drain.

In a baking tray, spread out the bean curd sheet and re-fold into a square. Place a square of seaweed on top, and fold into an oblong shape.
In a wok or large skillet add oil.  Fry the bean curd rolls on high heat until both sides are golden brown, adding more oil as needed. Slice into 1 - 1 1/2 inch (3 - 4 centimeter) pieces before serving.