Day 9 – Beancurd Skin Rolls, Two Ways
Beancurd skin is a side product of tofu production, often used in making dim sum. Here I’ve used the same filling to stuff two different styles of beancurd skin. You will need:
1 vegetarian sausage of your choice
1 Tbs oil
3 button mushrooms, minced
3-4 pieces black fungus, an asian style of mushroom with a gelatinous/cartilaginous texture
1 tsp soy sauce
1 spring or green onion, chopped
1 Tbs fresh coriander
1 tsp garlic pulp
1 tsp ginger pulp
Beancurd skins – I used a thin, dried version for the first batch and a thicker frozen version for the second.
1 Tbs oil
Put the black fungus in hot water to rehydrate. Meanwhile, heat the oil in a frying pan and fry until browned, remove and set aside to cool. Add the button mushrooms and cook over a low heat.
Remove the black fungus from the water, pat dry and cut into shreds, add to the pan.
Chop the cooled sausage as finely as possible and return to the pan. Mix together and add soy sauce. Cook until the soy is absorbed. Stir in the spring onion, coriander, garlic and ginger.
Put the beancurd skins into warm water to soften. Transfer a single sheet to a damp tea towel and lay it as flat as possible, taking care not to tear it. Place a small amount of filling mix and roll into a cigar shape, trimming off any excess.
Heat more oil in the frypan and carefully transfer the beancurd rolls to it, fry until crispy and golden.
Serve with dipping sauces of your choice – I used a mixture of soy sauce and sriracha.
The dried beancurd skin was a lot harder to work with, it was very thin and breakable, and it was hard to obtain large enough peices to make the rolls. That said it gave a much better texture to the finished dish than the frozen version, which was much thicker, more similar to a thin slice of fried tofu. The frozen version did not break, but overwhelmed the filling a bit and was much more chewy. I think the dried version is the winner here.
All the offcuts and remainders have gone into the freezer, to be added to soups.