Ingredients:
- 3 sheets dried bean curd
- 3 sheets yakinori (roasted seaweed used in sushi rolls)
- Seasoning:
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon pepper
- 1 teaspoon sesame oil
- a pinch MSG (if desired)
- 3 cups water
- Oil for frying
Preparation:
Heat water in the wok and add the remaining seasonings. Bring to a boil.
Lower heat.
Fold the bean curd sheets into 4 squares. Boil the folded sheets in the heated water for 1 minute, using chopsticks to move the sheets around the boiling water as necessary. Drain.
In a baking tray, spread out the bean curd sheet and re-fold into a square. Place a square of seaweed on top, and fold into an oblong shape.
In a wok or large skillet add oil. Fry the bean curd rolls on high heat until both sides are golden brown, adding more oil as needed. Slice into 1 - 1 1/2 inch (3 - 4 centimeter) pieces before serving.
Fold the bean curd sheets into 4 squares. Boil the folded sheets in the heated water for 1 minute, using chopsticks to move the sheets around the boiling water as necessary. Drain.
In a baking tray, spread out the bean curd sheet and re-fold into a square. Place a square of seaweed on top, and fold into an oblong shape.
In a wok or large skillet add oil. Fry the bean curd rolls on high heat until both sides are golden brown, adding more oil as needed. Slice into 1 - 1 1/2 inch (3 - 4 centimeter) pieces before serving.
