Bean Curd Rolls

Another option for the bean curd sheets is this recipe:

4 oz pork, julienned
1 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tsp cornstarch
1 tbsp vegetable oil, something with a neutral taste
1/2 cup Chinese black mushrooms, rehydrated and cut into strips
1/2 cup Chinese tree ears, rehydrated and cut into strips
1/2 cup bamboo shoots, julienned
8 oz bean curd sheets
small bowl of water
small bowl of cornstarch
3 tbsps vegetable oil (again, something neutral)
2 tbsps soy sauce
pinch of sugar

1. In a medium bowl, mix the pork, soy sauce, Shaoxing wine, and cornstarch together.
2. Heat a tablespoon of vegetable oil in a sauté pan over high heat. When the oil is hot, sauté the pork until almost cooked. Add the mushrooms, tree ears, and bamboo shoots to the pork and stir fry for another minute. Remove from heat. If the bean curd sheets are not square or rectangular, trim them with scissors so they are relatively square or rectangular. Wet the sheets under water or take a wet cloth and wipe the sheets down until they soften and become pliable. Set one sheet of bean curd skin on a clean working surface with a corner pointing at you.
3. Place a few tablespoons of the pork and vegetable filling an inch or two from the corner nearest you on the bean curd sheet. Roll from the corner nearest you until the filling is enclosed in the sheet (don’t roll too tight!). Fold in the sides to form a neat roll. Continue rolling until the last corner remains. Dip your finger in the water and then in the cornstarch and wipe the edge of the last corner. Roll up the roll and set aside. Repeat until your filling or sheets are used up.
4. Heat 2 tablespoons of vegetable oil in a large shallow sauté pan over medium high heat. Place the bean curd skin rolls with their corner flaps face down in the pan and fry until slightly browned. Turn over and fry until slightly browned. Remove from heat and stack the rolls in a shallow bowl in a steamer. Pour a tablespoon of oil, 2 tablespoons of soy sauce, and a pinch of sugar over the rolls. Cover and steam for 5-10 minutes (or longer, depending on how soft you want the skins). Pour the catch juices over the top and serve hot.

Here's one more recipe:

Dried beancurd, also known as tofu skin, is a dried food product made from soybeans. When the soy milk is boiled in a pan, a “skin” is formed on the liquid surface. These skins are then collected and dried into yellowish sheets.

The dried form is soaked in water to hydrate it before using in soup, stir-fry, or as dumpling wrapper.

Chinese families have always cook tofu skin with lean pork, tomato and carrot as soup. The soup is an accompaniment of other main course for lunch.

One other ingredient used is Tianjin Preserved Vegetables, which comes in a round ceramic jar. This salty preserved cabbage is used for its strong and distinctive smell. Since the other ingredients are bland in taste, this particular item is quite crucial in giving the soup a nice boost in flavor.

ingredients

250 gr lean pork cutlet

100 gr dried beancurd

1 tablespoon Tianjin preserved vegetable (optional)

1/2 tomato

300 gr (1 pc) carrot

1/2 tablespoon salt

1/2 tablespoon light soy sauce

2 litres water

instructions

• Cut carrot and pork cutlet in bite sizes
• Soak dried beancurd in a pan of cold water till soft / pliable. Cut them lengthwise, 2″ in length.
• Fill a saucepan of 2 litres of water. Add in the meat. Boil the pan in high heat.
• After the water boils (this will take 5 minutes), add in half of tomato (whole), carrot, salt and light soy sauce.
• Turn down the heat to a simmer and cover for 20 minutes.
• Add in the soaked beancurd skin and preserved vegetable.
• Check on taste, if not salty, add some more salt.
• Serve warm with other dishes

note

Tianjin Preserved Vegetable can be omitted or substituted with two tablespoon of light soy sauce.