Ingredients

    1. 4 oz frozen Tofu skin
    2. 1 bag Nori seaweed (about 12 sheets)
    3. 1 bunch scallions (minced white ends)
    4. 1 Tbsp minced garlic
    5. 1 tsp mushroom powder or 1 tsp salt + 1 tsp sugar
    7. 3 tsp soy sauce
    8. 1 1/2 tsp sugar
    9. 2 Tbsp water or vegetable broth
    10. 4 Tbsp vegetable oil, divided
 

Preparation and Cooking

     Soak the frozen tofu skin in hot water until soft, rinse and drain. Mix the tofu skins with mushroom powder in a bowl. Set 2 sheets of seaweed on a flat surface, put the tofu & mushroom mixed in the middle of the seaweed sheets.  Wrap into 4"x1" rolls, repeat the process until all tofu are used up. Heat a stir-fry pan or a wok with 3 Tbsp of vegetable oil until white smoke appears. Fry the tofu rolls until the outside become crispy. Place the tofu rolls on paper towels to soak the oil out.

In another pan, heat up with the remaining oil until white smoke appears, fry the garlic and scallions until fragrant. Next, mix in the soy sauce, sugar, veggie broth or water, and tofu rolls.  Turn the heat down to low and simmer for 5 minutes. Serve the Soy-Simmered Vegetarian Fish in a plate sprinkle with the rest of the scallions.

 

If you have any questions or comments, please contact Ms. Dieu An by email at dieuan@sinhthuc.org

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