{"id":488,"date":"2009-05-10T23:30:00","date_gmt":"2009-05-11T06:30:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=488"},"modified":"2022-08-30T10:56:39","modified_gmt":"2022-08-30T17:56:39","slug":"aubergine-and-veggies-in-beancurd-fried","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/aubergine-and-veggies-in-beancurd-fried\/","title":{"rendered":"Aubergine and Veggies in Beancurd Fried Wrap"},"content":{"rendered":"

\"Beancurd <\/picture><\/p>\n

I\u2019ve had beancurd before finely chopped and just saut\u00e9ed 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.<\/p>\n

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.<\/p>\n

Ingredients<\/strong> (4 wraps)<\/p>\n

1 large aubergine, cut lengthwise in quarters
\nBunch green beans, sliced
\n2 – 3 carrots, finely cut in julienne
\n3 – 4 mushrooms, sliced
\n\u00bd cup black beans, boiled (any other beans will do)
\n2 \u2013 3 tablespoons black bean sauce
\n2 cloves garlic, minced
\nFew sheets beancurd
\nSalt to taste<\/p>\n

For the batter:<\/strong>
\n3 \u2013 4 tablespoons flour
\n1 teaspoon black bean sauce
\nSalt to taste (if required)
\nWater (enough to make a thick consistency)<\/p>\n

Oil for saut\u00e9ing and frying<\/p>\n