Tofu Sheet with Bean Sprout Rolls Recipe

10 oz

3

1/2

1

6

1/3 teaspoon

1/4 teaspoon

Ingredients A

1 tablespoon

1

Bean sprouts

Tofu sheets

Carrot

Bamboo shoot

Dried Chinese mushrooms

Salt

Sesame oil

Flour

Egg white

• Wash and clean bean sprouts, then drip dry.

• Remove the outer layer of bamboo shoot, then shave off the hard skin before cutting into 4 pieces.

• Place in a steamer and steam for 10 minutes.

• Cool and then shred.

• Shred carrot.

• Soften the Chinese mushrooms in water, remove stems, then shred.

• Heat 1 tablespoon oil in a wok.

• Stir-fry mushrooms until fragrant.

• Add bean sprouts, bamboo shoot and carrot, stir-fry until bean sprouts are cooked.

• Season with salt and add sesame oil.

• Cut tofu sheets into halves.

• Cut off the hard edges.

• Place stir-fried bean sprouts on the sheets.

• Roll the tofu sheet and tighten it.

• Glue the end part with the mixed ingredient A.

• Use a toothpick to poke at the tofu sheet to prevent swelling during steaming.

• Place the bean sprout rolls in the steamer.

• Steam over high heat for 8 minutes.

• Remove and cut into small pieces.