KCB 8.11: Spicy Tofu Rolls
Spicy Tofu Rolls
This tasty savoury is made from beancurd sheets, or "tofu skin", a dried tofu product, and stuffed with vegetables, such as choko. Choko is a green pear-shaped gourd that is sometimes called chayote. If choko is not available, substitute peeled, seeded, and shredded cucumber.
When purchasing the tofu skin, select the soft variety made especially for wrapping. All the Chinese ingredients are available at Asian grocers.
• PREPARATION TIME: 30 minutes
• COOKING TIME: 20 minutes
• YIELD: 12 rolls
• COOKING TIME: 20 minutes
• YIELD: 12 rolls
Filling
• 2 tablespoons (40 ml) corn oil
• 1 tablespoon (20 ml) shredded fresh ginger
• 1 1/2 cups (375 ml) choko or cucumber, peeled and finely shredded
• 1 1/2 cups (375 ml) carrots, peeled and shredded
• 1 1/2 cups (375 ml) shredded Chinese bok choy leaves
• 1 tablespoon (20 ml) minced preserved turnip (choyboh)
• 1/2 teaspoon (2 ml) salt
• 1 teaspoon (5 ml) fresh lemon juice
• 3 tablespoons (60 ml) Chinese
• Vegetable Stock (or water)
• 1/2 teaspoon (2 ml) brown sugar
• 1/4 teaspoon (1 ml) black pepper
• 1 cup (250 ml) mung bean shoots
• 1 large packet soft beancurd sheet
• corn oil for shallow-frying
• 1 tablespoon (20 ml) shredded fresh ginger
• 1 1/2 cups (375 ml) choko or cucumber, peeled and finely shredded
• 1 1/2 cups (375 ml) carrots, peeled and shredded
• 1 1/2 cups (375 ml) shredded Chinese bok choy leaves
• 1 tablespoon (20 ml) minced preserved turnip (choyboh)
• 1/2 teaspoon (2 ml) salt
• 1 teaspoon (5 ml) fresh lemon juice
• 3 tablespoons (60 ml) Chinese
• Vegetable Stock (or water)
• 1/2 teaspoon (2 ml) brown sugar
• 1/4 teaspoon (1 ml) black pepper
• 1 cup (250 ml) mung bean shoots
• 1 large packet soft beancurd sheet
• corn oil for shallow-frying
For thickening paste
• 1/2 teaspoon (2 ml) cornflour
• 2 teaspoons (10 ml) water
• 1/2 teaspoon (2 ml) Chinese sesame oil
• 2 teaspoons (10 ml) water
• 1/2 teaspoon (2 ml) Chinese sesame oil
Sauce
• 2 tablespoons (40 ml) brown sugar
• 2 tablespoons (40 ml) light soy sauce
• 2 tablespoons (40 ml) Chinese Vegetable Stock (or water)
• 1 teaspoon (5 ml) Chinese sesame paste
• 1 teaspoon (5 ml) sesame oil
• 2 teaspoons (10 ml) fresh lemon juice
• 1 teaspoon (5 ml) chili oil
• tiny pinch Chinese 5-spice powder
• 2 teaspoons (10 ml) fresh red chili chopped for garnish
• 2 tablespoons (40 ml) chopped fresh parsley for garnish
• 2 tablespoons (40 ml) light soy sauce
• 2 tablespoons (40 ml) Chinese Vegetable Stock (or water)
• 1 teaspoon (5 ml) Chinese sesame paste
• 1 teaspoon (5 ml) sesame oil
• 2 teaspoons (10 ml) fresh lemon juice
• 1 teaspoon (5 ml) chili oil
• tiny pinch Chinese 5-spice powder
• 2 teaspoons (10 ml) fresh red chili chopped for garnish
• 2 tablespoons (40 ml) chopped fresh parsley for garnish
* * *
1. Heat 2 tablespoons (40 ml) corn oil in a wok. Stir-fry the ginger, choko, and carrots in the hot oil over moderate heat for about 2 minutes. Add the shredded bok choy leaves and the preserved turnip, cover the vegetables, and cook until tender.
2. Combine thickening-paste ingredients. Remove lid and increase the heat; then add the salt, lemon juice, 3 tablespoons (60 ml) stock or water, brown sugar, black pepper, and the thickening paste. Add the bean shoots and stir. Spread the preparation on a plate to cool. Divide into 12 portions.
3. Unwrap the beancurd sheet and cut it into 30 cm (12-inch) squares. Dip a sheet momentarily into a bowl of cold water. Place it on a flat surface and pat dry. Place a portion of filling near the corner of the sheet and roll it over, tucking in the edges as you go until you make a tight roll. Repeat for all 12 rolls.
4. Place the corn oil in a shallow pan and, a batch at a time, shallow-fry the rolls over moderate heat 180°C/355°F until they are golden brown on both sides. Remove and drain.
5. Mix all the ingredients for the sauce in a small pan (except the chilies and parsley). Cook over low heat until the mixture is smooth. Remove from the heat.
6. Pour the sauce over the rolls, garnish with parsley and chili, and serve immediately.
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