VEGAN DIM SUM - PAN-FRIED TOFU SPRING ROLLS!! （素食鮮竹卷）

tofu

🥗Healthier: tempeh

💰Cheaper: firm tofu

Tempeh offers a nuttier flavor and is higher in protein.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free and offers a similar creamy texture.

Slice 1 carrot into thin layers and then cut into strips for uniform texture.

Prepare 3 shiitake mushrooms and 1/4 cup of rehydrated wood ear mushrooms, cutting them into strips.

Cut 1-2 stalks of celery into strips similar in size to the carrot.

Add 1/4 cup of bamboo shoots to the mix for texture and flavor.

Prepare 1/2 box of firm tofu, drying it out in the oven if necessary, and add it to the mixture.

Mix together 2/3 cup of water, cornstarch, salt, sugar, oyster sauce, garlic powder, and rice wine to create the sauce.

Cook the vegetable filling in a pan with a little water for 2-3 minutes until the celery and carrot soften slightly, adding more water if needed and covering the pan.

Let the filling cool before using it to fill the rolls.

Fold fresh tofu skins into triangles, sealing them with a mixture of cornstarch and water.

Place about 2 tablespoons of filling in each triangle, fold in the sides, and roll up, ensuring the seal side is down.

Pan-fry the rolls in a couple of tablespoons of oil over medium-high heat for about 2-3 minutes on each side until golden brown.

Remove the rolls and place them on a paper towel to drain excess oil.

Stir the finishing sauce and bring it to a boil until it becomes clear.

Pour the finishing sauce over the pan-fried rolls before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens