Vegan Dim Sum - Steamed Tofu Skin Rolls - Fu Pei Guen
Vegan Steamed Fu Pei Guen - Tofu Skin Rolls
(Makes about 5)
Filling:
- 3/4 cup textured vegetable protein (TVP), 1/4 cup un-crushed, 1/2 cup ground
- 2 tablespoons chickpea flour
- 1/4 teaspoon of white pepper
- 1/2 teaspoon garlic powder
- 1/4 cup vegan prawns, minced
- 3 tablespoons bamboo shoots, chopped
- 1-2 spring onions, chopped
- 1/2 teaspoon ginger, grated
- 2 1/2 teaspoon gluten-free soy sauce
- 1 tsp of sesame oil
- a dash of Chinese cooking wine
- 1 teaspoon vegetable oil
- 1 1/2 tablespoons of cornstarch
- 1 sheet fresh tofu skin, cut into 5 - 8 x 8-inch square
Sauce:
- 1 teaspoon oil
- 1/2 teaspoon of garlic paste
- 1/2 teaspoon of ginger paste
- 1 cup of vegetable stock
- 2 teaspoons vegetarian oyster sauce
- 1 tablespoon cornstarch
Directions
- In a bowl with a spatula, gently mix the the TVP, chickpea flour, white pepper, garlic powder,vegan prawns, bamboo shoots and spring onions together. Add in the ginger, soy sauce, sesame oil, rice wine and 1/4 cup water and mix until combined. Finally add in the vegetable oil. Cover the mixture and let sit for 10 minutes.
- In a small bowl, mix together 1/4 cup water with the cornstarch.
- Divide the filling into 5 portions and place one portion onto the bottom of the tofu sheet. Using your fingers, spread the mixture into a 4-inch wide log.
- Roll the tofu sheet over once, fold in both sides, then finish rolling until 1/2-inch from the end. Using your fingers, dab a little bit of the cornstarch mixture onto the edge. Finish rolling and place the tofu skin roll seam side down onto a sheetpan or plate. Repeat with the rest of the rolls.
- Heat 3-4 tablespoons of oil in a pan over medium to medium-high heat. Place the rolls seam side down onto the pan and fry until side is dark, golden brown, about 2-3 minutes each side. Remove from pan and drain on paper towel.
- Meanwhile, in a bowl, mix together the ingredients for the sauce. Pour the sauce into a pot on medium-high heat. Bring mixture to a boil, while constantly whisking. Once the sauce has thickened, about 2-3 minutes, take it off the heat.
- Place tofu skin rolls on a clean plate. Pour half to three quarters of the sauce over the rolls.
- Steam in a pre-heated steamer until the filling cooks through and the tofu skins are moist, about 12-15 minutes.
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Garnish with scallions and additional sauce. Eat immediately.