Brocade Pouch (Tofu Skin Pockets)
A purse-shaped vegetarian dish made by wrapping a filling of shiitake mushrooms, jicama, and carrot in tofu skin, then deep-frying until crisp.
Ingredients
Tofu skin (each sheet cut into 8 pieces)
2
Dried shiitake mushrooms (cut into finger strips)
4
Jicama (cut into finger strips)
80 g
Carrot (cut into finger strips)
80 g
Black moss (fa cai), soaked until soft, washed and shredded
a pinch
Garlic clove (cut into finger strips)
1
Ginger (sliced)
1 slices
Soy sauce (seasoning)
1 tsp
Vegetarian oyster sauce (seasoning)
1 tbsp
Vegetarian chicken bouillon powder (seasoning)
1/2 tsp
Cornstarch (seasoning)
1 tsp
Water (seasoning)
3 tbsp
Oil (for stir-frying)
3 tbsp
Oil (for deep-frying)
to taste
Instructions
1
Cutting Prep
Cut all ingredients (except the tofu skin) into finger-shaped strips.
2
Stir-frying the Filling
Heat a wok with 3 tbsp of oil and sauté the ginger slices until fragrant. Add the shiitake mushrooms and stir briefly, then add all the remaining vegetables and toss until evenly combined. Stir in the seasonings to coat well, then transfer to a plate and set aside to cool for later use.
3
Wrapping the Pouches
Place a portion of the cooled filling onto each piece of cut tofu skin and wrap into a small pouch shape. Deep-fry in hot oil until golden brown, then remove and drain.
4
Decoration
Soak the Japanese dried daikon radish until soft, then briefly blanch until pliable. Tie around each fried pouch like a gift ribbon to finish.
