Fried Stuffed Bean Curd Paste

Ingredients

• 10 bean curd sheets10 bean curd sheets
• 200g (7oz) minced meat (pork or chicken) 200g (7oz) minced meat (pork or chicken)
• 1 small carrot, finely diced 1 small carrot, finely diced
• 1/2 cup cabbage, shredded 1/2 cup cabbage, shredded
• 2 spring onions, finely chopped 2 spring onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce1 tablespoon soy sauce
• 1 tablespoon oyster sauce1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper1/4 teaspoon white pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Soak the bean curd sheets in warm water until they become soft and pliable.
2. 2.
   In a bowl, combine the minced meat, carrot, cabbage, spring onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, white pepper, and salt. Mix well.
3. 3.
   Lay a bean curd sheet flat on a clean surface and place a spoonful of the filling mixture in the center.
4. 4.
   Fold the sides of the bean curd sheet over the filling and roll it up tightly, sealing the edges with a bit of water.
5. 5.
   Repeat the process with the remaining bean curd sheets and filling.
6. 6.
   Heat vegetable oil in a deep pan or wok over medium heat.
7. 7.
   Carefully place the stuffed bean curd rolls into the hot oil and fry until they turn golden brown and crispy.
8. 8.
   Remove the fried rolls from the oil and drain them on a paper towel to remove excess oil.
9. 9.
   Serve the Fried Stuffed Bean Curd Paste hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Bean curd sheets — Ensure that the bean curd sheets are soaked until they become soft and pliable before using them for stuffing. This will make it easier to roll and fry them.
• Minced meat — Use lean minced meat for a healthier option. You can also substitute it with minced tofu or textured vegetable protein for a vegetarian version.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor in the filling.

Tips & Tricks

• To achieve a crispier texture, you can double-fry the stuffed bean curd rolls. After the first fry, let them cool for a few minutes, then fry them again until they turn golden brown.
• Serve the Fried Stuffed Bean Curd Paste with a sweet chili sauce or a soy-based dipping sauce for an extra burst of flavor.
• Experiment with different fillings such as mushrooms, bamboo shoots, or water chestnuts to add variety to the dish.
• If you prefer a spicier version, add some chili flakes or Sichuan peppercorns to the filling mixture.
• Leftover Fried Stuffed Bean Curd Paste can be refrigerated and reheated in the oven for a quick and delicious snack.

Serving advice

Serve the Fried Stuffed Bean Curd Paste as an appetizer or as part of a Chinese-inspired meal. Garnish with some fresh cilantro or spring onions for added freshness and color.

Presentation advice

Arrange the Fried Stuffed Bean Curd Paste on a platter, allowing the golden brown rolls to be the centerpiece. Serve with the dipping sauce on the side and garnish with a sprinkle of sesame seeds for an elegant touch.