Tofu Rolls

Ingredients

• FOR THE FILLING:
• 50g Dried shiitake mushrooms, rehydrated, reserve the soaking liquid
• 100g Valcom brand bamboo shoots, julienned
• 100g Carrot, julienned
• 1 Tbls Ginger, julienned
• 2 Tbls Light soy sauce
• 3 Tbls Neutral oil
• 1 Tbls Shaoxing wine
• 1 Tbls Vegetarian oyster sauce
• FOR ASSEMBLY:
• 2 Sheets of bean curd skin
• 2 Tbls Vegetarian oyster sauce mixed with 2 Tbls water
• 1 Cup of mushroom soaking liquid
• 1 Tbls Vegetarian oyster sauce
• 2 Tsp Sugar
• 1 Tbls Shaoxing wine
• 1 Tbls Light soy sauce
• 1 Tsp Sesame oil
• 1 Tsp Dark soy sauce
• 3 Tbls Neutral oil
• Vegetable stock for soaking the bean curd sheets.
• 4 Scallions, thinly sliced
• Toasted sesame seeds

Method

1. Place your dried bean curd skin into a large flat baking dish and cover with vegetable stock. Leave to soak until fully hydrated.
2. Rinse the mushrooms and soak in hot water until rehydrated. Squeeze out the liquid from the mushrooms and slice thinly, reserve the water for the braising sauce.
3. Heat your wok or pan over medium heat with 3 tablespoons of neutral oil. Add the ginger and fry for 30 seconds, add the carrots and stir-fry for 1 minute. Add the mushrooms and bamboo shoots, turn up the heat and cook for a further 3 minutes or until fragrant.
4. Stir in the wine, light soy and vegetarian oyster sauce and continue cooking until the liquid has reduced. Remove from the heat and allow to cool.
5. Bring a large pot of water to the boil and line your steamer basket with a piece of baking paper, pierce some holes into the paper with a skewer or knife.
6. Gently ring out the liquid from the bean curd skin, lay a sheet of bean curd skin on a clean dry surface, Using a basting brush or pastry brush paint the surface with the vegetarian oyster sauce / water mixture. Lay a second bean curd skin over the top of the first sheet and paint the surface with the remainder of the mixture.
7. Add the filling in the centre of the curd sheet, in a nice neat rectangle shape about 15cm from the edge closest to you. Fold over the edge closest to you so it covers the filling. Fold the sides into the middle so they cover the ends, then roll the whole filling package over so its covered on all sides. Continue to roll as tightly as you can until you get to the end of the bean curd sheet.
8. Place your roll into the steamer basket on high heat and steam for 12-15 minutes.
9. Whilst the roll is steaming mix together the braising sauce, mushroom soaking water, Vegetarian oyster sauce, shaoxing wine, sugar, light and dark soy and sesame oil. Mix until sugar is dissolved.
10. Once the roll is steamed heat your wok or pan over medium heat, add the neutral oil and swirl to coat the pan, add the roll and brown each side for 1-2 minutes. Flip gently so the roll doesn't fall apart.
11. Once you have some nice colour on both sides of the roll add your braising liquid, braise for 3 minutes with a lid on and then 3 minutes uncovered, gently flip the roll over and repeat with the other side. The sauce will reduce, it should coat the rolls, not be a pool of sauce in the bottom. Braise for a few more minutes if needed.
12. Remove the rolls from the pan and allow to cool completely. Once cool slice with a serrated knife. Top with toasted sesame seeds and a generous amount of sliced scallions.

Product used in recipe

• Valcom - Bamboo Shoot Slices