May 10, 2009 By veganlovlie 23 Comments

Pan-Fried Bean Curd (Tofu) Skin Wraps Stuffed with Vegetables

Name: Pan-Fried Bean Curd (Tofu) Skin Wraps Stuffed with Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 large aubergine, cut lengthwise in quarters; Bunch of 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; 4 bean curd sheets; Salt to taste; 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

Discover a delightful way to enjoy bean curd or tofu skin with these pan-fried wraps, packed with a medley of fresh vegetables. This recipe combines tender slices of aubergine or eggplant, crisp green beans, sweet julienned carrots, earthy mushrooms, and hearty black beans, all encased in a lightly crisped tofu skin. Perfectly seasoned with black bean sauce and garlic, these wraps offer a savoury and satisfying bite.

Ideal for a quick lunch or a light dinner, these veggie-packed wraps are both nutritious and delicious, making them a great option for a wholesome, plant-based meal. Enjoy them with a fresh salad or as a convenient packed lunch for work.

I’ve had beancurd before finely chopped and just sautéed in tomato sauce or in curry. But I always tend to think bean curd 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 bean curd skin and I only had to brush with a bit of warm water to soften it slightly more.

To make these Pan-Fried Bean Curd (Tofu) Skin Wraps

Start by preparing the aubergine. Smear the aubergine quarters with some black bean sauce and shallow fry them on each side until they are tender but still firm. Once done, remove them from the pan and set them aside. This initial step ensures that the aubergine is nicely flavored and cooked to perfection before being added to the wraps.

Next, it’s time to cook the vegetables. In a frying pan, sauté the sliced green beans, julienned carrots, mushrooms, and minced garlic in 1 tablespoon of oil along with 1 teaspoon of black bean sauce. Sauté them for about 3-4 minutes until they are just tender. Remove the pan from the heat and set the vegetables aside to cool. This brief cooking period enhances the natural flavors of the vegetables while keeping them slightly crunchy.

Prepare the beancurd sheets by laying them on a large chopping board or workspace. Moisten and soften them by brushing with warm water. Cut the sheets into squares, ensuring they are large enough to wrap around the vegetables and aubergine, leaving some extra width on the sides. If needed, you can cut the aubergine to fit the size of the beancurd sheets.

Assemble the wraps by placing a piece of aubergine, some sautéed vegetables, and a few black beans on each beancurd sheet.

Start rolling from one end, folding over the sides towards the center to enclose the filling. Continue rolling to form a neat wrap.

The beancurd skin should encase the filling securely, creating a compact and tidy roll.

For the batter, mix the flour, black bean sauce, and salt in a large bowl. Gradually add water to make a thick batter, ensuring it is smooth and lump-free. Preheat some oil on medium heat in a frying pan for shallow frying. Carefully dip each wrap into the batter, ensuring all sides are evenly coated.

Place each wrap in the preheated pan. Fry the wraps on medium heat, adjusting as necessary to ensure the beancurd skin cooks slowly and evenly, allowing the vegetables inside to heat through. Turn the wraps frequently, frying them until they are golden brown on all sides. Once done, remove the wraps from the pan and drain them on kitchen absorbent paper to remove any excess oil.

Serve the wraps hot, accompanied by a fresh salad. These pan-fried bean curd wraps are not only delicious but also make a great packed lunch for work. Enjoy the crispy texture of the bean curd skin and the flavourful, vegetable-filled center!

Yield: 4 wraps