CHINESE COOKING: This is a recipe for tofu that is popular as a vegetarian snack or a dish to go with other dishes. It can be served either crispy and without sauce or soft and flavourful with sauce added.

STUFFED-BEANCURB SHEET WITH SAUCE 腐皮卷:

 

 

 

4 soft bean curd "sheets"--fresh or dry--available in Chinese markets                        

1 small chayote

1 cup carrots, cut into matchsticks                              

2 wood-ear fungus

¼ cup shitake mushrooms, cut into matchsticks         

cooking oil      

sauce:

    2 tbsp. each sugar & dark soy sauce

    2 tbsp. vegetable stock                                

    1 tsp. each sesame paste, sesame oil & chilli oil                                         

    1 ½ tsp. lemon juice

    ½ tsp. 5-spice powder

    1 tsp. dried pepper flakes

    1 tsp. tapioca starch mixed with 2 tbsp. cold water

seasoning:

    1 tsp. dark soy sauce & sugar

    ½ tsp. salt

    dash of sesame oil

    1 tsp. tapioca starch + 3 tbsp. water

 

 

Soak wood-ear fungus in warm water until softened. Cut chayote and wood-ear into matchsticks. In a large wok or non-stick saucepan over high heat, heat oil until hot. Add chayote, wood ear, carrots and mushrooms. Stir-fry for a few minutes until softened. Mix starch with water and add it, together with rest of seasoning ingredients, into vegetable mixture. Cook until sauce thickens. Set aside and let cool.

 

Cut each bean-curd sheet into 2 half circles, and each half circle into 3 triangles. Add 1 portion of filling onto each triangle; then fold in all the sides to  make into a thin package., sealing edges with a bit of flour. Place bean curd packages, open ends down, in hot oil in a flat skillet and pan-fry until golden brown. Bring sauce ingredients to a boil, then add in packages of bean curds. Cook together for 5 minutes. Transfer to serving platter to serve.