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Sunday, 10 May 2009

Aubergine and Veggies in Beancurd Fried Wrap

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I’ve had beancurd before finely chopped and just sautéed 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.

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.

Ingredients (4 wraps)

1 large aubergine, cut lengthwise in quarters
Bunch green beans, sliced
2 - 3 carrots, finely cut in julienne
3 - 4 mushrooms, sliced
½ cup black beans, boiled (any other beans will do)
2 – 3 tablespoons black bean sauce
2 cloves garlic, minced
Few sheets beancurd
Salt to taste

For the batter:

3 – 4 tablespoons flour
1 teaspoon black bean sauce
Salt to taste (if required)
Water (enough to make a thick consistency)

Oil for sautéing and frying

  • Smear the aubergines on the sides with some black bean sauce. Shallow fry them on each side until tender but still firm in a frying pan. Remove, set aside.
  • Sautee the sliced green beans, carrots, mushrooms and garlic in 1 tablespoon oil and 1 teaspoon black bean sauce for 3 – 4 minutes.
  • Remove, set aside to cool.
  • Lay the beancurd sheets on a large chopping board or on the kitchen work space.
  • Moisten and soften them by brushing with some warm water.
  • Cut into squares (so that the aubergines and veggies would fit in leaving some extra width on the sides. Allow for at least 2 turns of skins around). You may also want to make them half the length by cutting the aubergines.
  • Place aubergine, veggies and black beans on beancurd sheet.

tags: aubergine beancurd

  • Start rolling from one end, fold over the 2 sides towards the centre.

Aubergine and veggies in beancurd

  • Continue rolling to enclose everything nicely inside.

aubergine beancurd

  • Preheat some oil on medium heat in a frying pan for shallow frying.
  • To make the batter, place flour, black bean sauce and salt in a large bowl (large enough to accommodate the length of the wraps). Gradually add water to make a thick batter.
  • Carefully dip each wrap (one at a time) into the batter. Gently roll to coat every side evenly with batter.
  • Place each wrap (one at a time) in the pan. Adjust heat if necessary so that the skin is not cooked too quickly, allowing the veggies to cook a little bit more inside. Turn frequently on every side until golden.
  • Remove and drain on kitchen absorbent paper.

Enjoy with some salad! This is nice for a packed lunch for work!

tags: aubergine beancurd

23 comments:

  1. I've never heard of beancurd before but it sounds delicious! Lovely wraps =)

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  2. i love bean curd, but i had never thought of using as a wrap! what a great idea! cute blog!

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  3. This looks so delicious. I've never heard of beancurd before as well, I'll try to look for it in Mauritius. :D
    Your recipe looks awesome.

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  4. Mmmmm they look really delicious! I've heard of Beancurd but have never used it before. Thanks for this recipe.
    :)

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  5. These look amazing, Lovlie! I have the damndest time finding bean curd sheets where I live - next time I'm in the city (Paris) I'm loading up!

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  6. That looks so cool!! I think beadcurd wrap is pretty hard to find here, although someone told me once to try asian groceries ::shrugs::

    I can't believe that you don't own a single vegan cookbook!! Haha, I'm obsessed, I think I have at least 20, although I've probably only made two or three things in most of them. I need them for baking though, that just doesn't come naturally to me :)

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  7. Wrap is so lovely, this is so unique recipe :) Thanks for sharing I really want to try this.
    Oh! I got the 'yes to carrot' in local store in US :) works great on me :P

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  8. This is making my mouth water just looking at it - I keep looking at those beancurd skins in the Chinese supermarket and wondering what to do with them. Now I have an idea!!!

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  9. sweet! i've never used bean curd wraps before but this seems like a very fun and tasty recipe :)

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  10. Awesome recipe and great instructions. Haven't used bean curd skin in a while, I gotta try making something similar!

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  11. Morinn, I used to buy beancurd in TangWay in Beau Bassin. You might find some at other Way supermarkets. Or, try Chinatown. Although, I could only find the dried version in Mauritius. The dried ones are quite brittle and break easily in the packet. So, you don't get whole sheets to use then. There are some that are rolled as well, you might be able to use these ones once soaked to soften, but they won't make big wraps.

    Gina, I pretty sure you'll find some at the Asian store. That's where I buy it over here. And guess what, I got my first vegan cookbook yesterday as a present from Boyfriendlovlie! Yay!

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  12. cool, I have bean curd sheets in the freezer and hadn't really thought of what to do with them. This looks yummy.

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  13. Your blog and your photos are beautiful my dear! Keep up the good work!

    Lyn Rose

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  14. OMG, what a great idea! That looks awesome.

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  15. where do you get bean curd skin that big? the only ones i can find are too small from wraps... i'd like to try this.

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  16. These look so delicious and perfect for spring! I will have to pick up some bean curd!

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  17. I've always wanted to wrap something in bean curd but I never knew how and I always forgot - and now that you've posted that YUMMY looking wrap I have got to try this soon! I even have eggplant and green beans...

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  18. miss v, I got these at the Asian store over here in Dublin. They are moist and folded into the packet instead of dried. They're pretty good. It's the first time I saw beancurds that size too! Maybe try at your closest Asian store?

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  19. I've made bean curd wraps before. I thought they a little weird, at least in texture. The skins I bought were huge and it was fun to use!

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  20. aTxVegn, I didn't find them weird, they were actually quite tasty. Probably rolling them in a batter before frying helped improve the texture...

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  22. these look awesome! Wow. Just like in the CHinese restaurants.

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