Sweet and sour beancurd skin roll
Happy Wednesday, friends. On my last @thrivemags feature, I mentioned tofu/yuba/beancurd skin to be one of the new ingredients that everyone can try out in their kitchen. I have always loved this ingredient since I was young. Now, I’m happy that it’s available at a lot of Asian grocery stores (freezer section).
~ 1 pack frozen beancurd skin, thaw at room temperature, pat dry with paper towel
~ 2 sheets dried beancurd sheet, soak in water until soft to handle
~ nori sheet (used @seasnax raw nori sheet), cut into half
~ 1 small medium onion (diced), 2 cloves minced garlic, 1 tablespoon sliced ginger,
~ 1/2 small bell pepper, diced
~ oil, white pepper, salt to taste
~ 3 tablespoons ketchup, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon organic sugar – mix all with 1/2 cup of hot water, set aside
Massage yuba skin with 1/2 teaspoon salt and a pinch of white pepper. Stack 2 beancurd skins on a half sheet of nori, fold like a parcel and seal with a little water, then fold again with soften beancurd sheet. In a heated non-stick pan with 1 tablespoon oil, pan fry the parcels until golden brown on all side. Remove and place them on paper towel to absorb excess oil. Cut into half.
Using the same pan with 1 teaspoon oil, sauté onion, garlic and ginger until fragrant. Add bell pepper, sauce and simmer until sauce thickens. Then, stir in fried yuba skin and coat well with sauce. Serve warm with your favorite grain.
Have a lovely day, everyone.
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