These are simply delectable and super quick to make. The larger roll was intentionally done! Man portion for Dave ha ha. He just loves them.
What you’ll need:
1 sheet of dried bean curd
Block of tofu
Soy bean paste
2 cloves of garlic
Rehydrate bean curd sheet:
Take one sheet of curd and cut length ways into three separate pieces
Place in hot water for 10-15 min until pliable and soft
Heat a wok and add:
2 tbls of soy bean paste
Splash of soy sauce and rice mirin
Shake of coconut sugar
Half block of tofu mashed
Handful of grated daikon
Half a chinese cabbage finely chopped
Cook through and set aside. What the filling lacks in visual appeal it makes up for many times over in its rich flavour.
Remove bean curd lengths from the water
Pat dry and lay out flat
Add a scoop of cabbage tofu mix onto the end of each of the bean curd lengths.
Tuck and roll. Simple!
Into the oven at 200c until golden brown and delicious.
I served them up with Sriracha as it’s my favourite.