Another EZCR [easy Chinese recipe] dish which I prepared for a meatless meal. Tau pau [fresh beancurd skin] is used to wrap blanched spinach or por choi leaves then pan fried till golden brown. These are then cooked with a fragrant Miso paste sauce.
For lifetime vegans, you can omit the garlic and spring onions, replace it with chopped Chinese celery.
10 pieces fresh beancurd skin [tau pau]
4 stalks Pui Ling/Por Choi – washed and blanched
1 tbsp Miso paste [diluted with some water] - can also use black bean paste
1 tbsp each of chopped ginger and garlic
1 red chilli – seeded and chopped
1 tbsp wine
Sugar to taste
- Arrange several pieces of por choi leaves on a piece of tau pau. Roll up and set aside. Finish doing the remaining.
- Heat some oil in a non-stick pan. Pan fry bean curd rolls until golden brown and crispy all round. Dish up and cut into half, invert it and place on serving platter or without cutting it.
- Using the same wok, fry sauce ingredients until aromatic. Add in wine, some water and sugar to taste. Taste to adjust seasoning.
- Dish up onto fried bean curd rolls. Serve immediately.