I’ve had beancurd before finely chopped and just sautéed in tomato sauce or in curry. But I always tend to think beancurd skin is more appropriate as a wrapping ingredient. And indeed I liked it better used in this way.
Depending on what type of beancurd skin you are using, you might need to re-hydrate it according to package instructions, usually soaking in warm water. I used moist beancurd skin and I only had to brush with a bit of warm water to soften it slightly more.
Ingredients (4 wraps)
1 large aubergine, cut lengthwise in quarters
Bunch green beans, sliced
2 – 3 carrots, finely cut in julienne
3 – 4 mushrooms, sliced
½ cup black beans, boiled (any other beans will do)
2 – 3 tablespoons black bean sauce
2 cloves garlic, minced
Few sheets beancurd
Salt to taste
For the batter:
3 – 4 tablespoons flour
1 teaspoon black bean sauce
Salt to taste (if required)
Water (enough to make a thick consistency)
Oil for sautéing and frying
- Smear the aubergines on the sides with some black bean sauce. Shallow fry them on each side until tender but still firm in a frying pan. Remove, set aside.
- Sautee the sliced green beans, carrots, mushrooms and garlic in 1 tablespoon oil and 1 teaspoon black bean sauce for 3 – 4 minutes.
- Remove, set aside to cool.
- Lay the beancurd sheets on a large chopping board or on the kitchen work space.
- Moisten and soften them by brushing with some warm water.
- Cut into squares (so that the aubergines and veggies would fit in leaving some extra width on the sides. Allow for at least 2 turns of skins around). You may also want to make them half the length by cutting the aubergines.
- Place aubergine, veggies and black beans on beancurd sheet.
- Start rolling from one end, fold over the 2 sides towards the centre.
- Continue rolling to enclose everything nicely inside.
- Preheat some oil on medium heat in a frying pan for shallow frying.
- To make the batter, place flour, black bean sauce and salt in a large bowl (large enough to accommodate the length of the wraps). Gradually add water to make a thick batter.
- Carefully dip each wrap (one at a time) into the batter. Gently roll to coat every side evenly with batter.
- Place each wrap (one at a time) in the pan. Adjust heat if necessary so that the skin is not cooked too quickly, allowing the veggies to cook a little bit more inside. Turn frequently on every side until golden.
- Remove and drain on kitchen absorbent paper.
Enjoy with some salad! This is nice for a packed lunch for work!