Serves 1
Directions
- 1Chop the shiitake mushrooms, carrots, and spring onions.
- 2Crumble some extra firm tofu into a bowl.
- 3Add in your cooked shiitake mushrooms, carrots, scallions, cornstarch, mushroom seasoning, 5 spice, agave, sesame oil, and salt, and give them all a good mix.
- 4Scoop the filling and brush with some cornstarch slurry on the sides, then fold them tightly into a roll and repeat this until you use up all your beancurd skin.
- 5Air fry or steam them for about 8 to 10 minutes.
- 6Prepare your sauce by sautéing some ginger, garlic, white part of scallions, vegan oyster sauce, cooking wine, light soy sauce, agave, and white pepper and bring that to a boil.
- 7Layer the beancurd rolls on a plate and spoon over some of that sauce, garnish with spring onions and sesame seeds, and enjoy.
Ingredients
- shiitake mushrooms
- carrots
- spring onions
- extra firm tofu
- scallions
- cornstarch
- mushroom seasoning
- 5 spice
- agave
- sesame oil
- salt
- beancurd skin
- ginger
- garlic
- white part of scallions
- vegan oyster sauce
- cooking wine
- light soy sauce
- white pepper
- spring onions
- sesame seeds
Equipment
knifecutting boardbowlspoonpastry brushsteamerpan
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