- 1 large cake firm bean curd
- 3 dried mushrooms
- 4 sheets seaweed (4 inches by 9 inches)
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tsp cornstarch
- 1/4 tsp MSG (optional)
- a few drops sesame oil
- Freshly ground black pepper - a few shakes or to taste
- 1 bean curd sheet
- 1/3 cup flour
- 3 1/4 teaspoons glutinous rice flour
- 3/4 tsp baking powder
- 1/2 cup water
- 1/2 tsp salt
- 1 1/2 tablespoons oil
- Flour Mixture:
- 2 tsp flour
- 2 tsp water
- Oil for deep-frying
Drain the bean curd. Soak the dried mushrooms in warm water for between 20 - 30 minutes. Squeeze any excess water out of the mushrooms. Cut off the stems and dice. Save the soaking liquid to use, if desired.(Strain if necessary to remove any grit).
Steam the mushroom pieces and bean curd for 8 minutes.
Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces.
Place the steamed bean curd in a bowl and add the salt, sugar, cornstarch, MSG, sesame seed oil and pepper. Mash and mix the ingredients with a fork.
Wipe the bean curd sheet with a damp cloth. Trim the edges and cut into 10 pieces.
Mix together the batter ingredients. Use soaking liquid from the mushrooms in place of water if desired. Make sure the batter has no lumps.
Mix together the flour and water mixture until it forms a type of glue.
To wrap: Lay out a bean curd square in front of you so that it forms a diamond. Place about a teaspoon of the mashed bean curd in the middle. Add a bit of the seaweed/mushroom mixture and top with another teaspoon of bean curd. Fold the bottom over the filling so that it forms a triangle. Fold over the top. Brush generously with the flour/water mixture, and fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.
Heat wok on high heat and add oil. Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter. Deep-fry until golden brown (about 5 minutes), turning a few times during the cooking process. Drain.
Serve with Vegetarian Worcestershire sauce or seasoned salt.