Seaweed Tofu Roll 香酥紫圓

Seaweed Tofu Roll


Ingredients 材料:

Dried seaweed, bean curd sheet, 1 sheet each; flour paste, small amount 紫菜、腐皮 各1張,麵糊水 少許
Bean curd pouches, 6 pieces; tofu, 2 pieces; ground ginger, small amount, corn starch, 1 tablespoon 豆包 6片,豆腐 2塊,薑末 少許,太白粉 1湯匙
Shredded green and red peppers, small amount 青紅椒絲 少許

Seasoning 調味料:

Soya sauce, vinegar, sugar, barbecue (Sa Cha) sauce, 1 tablespoon each   生抽、醋、糖、沙茶醬 各1湯匙
Water, ½ cup   水 ½杯

Cooking Method 做法:

  1. Mix diced bean curd pouches with drained tofu pieces. Add ground ginger and corn starch.  Stir the ingredients until well mixed.
  2. Place a bean curd sheet on a flat surface, brush it with a small amount of flour paste and top it with a seaweed sheet. Add the mixture on top of the seaweed sheet.  Roll up tightly, forming a long tube.  Steam for 25 minutes.  Remove and leave to cool.  Cut the roll into 1 inch slices.  Fry the slices in medium heat until golden brown on both sides.
  3. Stir-fry the shredded green and red peppers lightly in a wok with 1 teaspoon of oil, remove onto a plate. In the same wok, cook the seaweed tofu slices and the seasoning until the sauce reduces to 1 tablespoon.  Remove the slices onto a serving plate, pour the sauce on top and sprinkle shredded green and red peppers and serve.