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Vegan Soy Beancurd 素鮮豆包 EB1 SY VSB2 (500g)

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Vegan Soy Beancurd 素鮮豆包 EB1 SY VSB2 (500g)

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Vegan Soy Beancurd 素鮮豆包 EB1 SY VSB2 (500g)
Ingredients: soybean.

Storage: Keep Frozen -18°c

Crispy Yuba(bean curd skin) Rolls

Dipping Sauce:
1/4 cup soy sauce
1 tablespoon black vinegar or rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon sugar
Whisk together all ingredients, taste and adjust seasoning, and reserve.

The rolls:
8 ounces extra-firm tofu
Big handful finely julienned carrot
3 scallions, white and light green parts only, thinly sliced
1/2 teaspoon grated fresh ginger
1 clove minced garlic
1/4 teaspoon Kosher salt
1 tablespoon kochujang mixed with 1 tablespoon soy sauce
8 pieces fresh yuba (tofu skin), approximately 5 x 7 inches
1/4 cup vegetable oil

In a medium bowl, mash the tofu with a fork. Wrap it in a clean dish towel and squeeze to extract as much water as possible. Return the tofu to the bowl and mix in the carrot, scallion, ginger, garlic, salt, and kochujang/soy sauce mixture. Taste and adjust seasoning. You might like it spicier and it may need more salt.
Lay out one square of yuba. Place 1/8th of the filling (about 2 tablespoons) along a short edge, leaving a bit of space at either side. Tuck in the sides then roll up like a burrito, keeping it as tight as possible. Repeat for the remaining rolls.
Heat a large skillet over medium high heat. Add the oil. When it is shimmering, add the rolls and fry until dark golden brown on one side. Flip and cook the other side. Remove to paper towels. Serve immediately, with the dipping sauce.
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