Craving a light, flavorful, and incredibly satisfying meal? Look no further than this delicious steamed bean curd wrap recipe! This Asian-inspired dish is not only packed with fresh, vibrant flavors but is also remarkably easy to prepare, making it perfect for a quick weeknight dinner or a delightful weekend brunch. Forget heavy, greasy wraps; this recipe utilizes soft, delicate steamed bean curd as the base, creating a healthy and surprisingly versatile canvas for a myriad of delicious fillings. The result is a culinary experience that's both refreshing and intensely satisfying.
Imagine the tender bean curd cradling a medley of crisp vegetables, fragrant herbs, and a perfectly balanced sauce. This recipe offers a flexible framework, allowing you to customize the fillings to your taste preferences. Ready to embark on a culinary journey and create your own perfect steamed bean curd wrap? Let's dive into the simple, step-by-step process!
Tools Needed
- Wok
- Bowl
- Steamer
- Heat-resistant wrap
Ingredients
- Large bean curd sheet: 1 piece
- Oyster mushroom: 10 pieces
- Winter mushroom: 30 grams
- Baby corn: 6 pieces, quartered
- Carrot: 100 grams (approx.)
- Garlic: 1/2 tablespoon, finely chopped
- Cooking oil: 1 tablespoon
- Shaoxing wine: 1/2 tablespoon
- Hot water: 80 milliliters
- Corn starch: 2 teaspoons
- Cold water: 3 tablespoons
- Light soy sauce: 2 teaspoons
- Oyster sauce: 2 tablespoons
- Light brown sugar: 1 teaspoon
- Salt: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Filling
- Lay the bean sheet open and cut out circles of 10-12 centimeters in diameter. You can use a large bowl as a guide.
- Soak oyster mushrooms and baby corn in cold water for 10 minutes. Drain and cut into thin strips. Set aside.
- Remove the root of winter mushrooms, soak in cold water for 10 minutes, tear into small bunches, and set aside.
- Peel and julienne the carrot and set aside.
- Heat one tablespoon of cooking oil in a wok on high heat. Add garlic, carrot, baby corn, oyster mushrooms, and winter mushrooms. Stir-fry for one minute.
- Add Shaoxing wine and stir-fry for one minute.
- Add soy sauce, oyster sauce, brown sugar, and salt. Stir-fry for one minute.
- Add 80 milliliters of hot water and keep stirring until the sauce thickens. Turn off the heat and separate the ingredients from the sauce.
Step 2. Assemble and Steam the Wraps
- Put one tablespoon of the stuffing onto each bean curd circle, roll into a cylinder, and place on a plate.
- Cover with a heat-resistant, clean wrap and steam for 5-6 minutes.
Step 3. Thicken the Sauce
- Remove, drain accumulated liquid. Reheat the sauce on high heat, add corn starch mixture, and stir well.
Step 4. Serve
- Pour sauce over the bean curd rolls and serve.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Nutrition
- N/A
FAQs
1. Can I use silken tofu instead of bean curd?
While silken tofu has a similar texture, it's much softer and might not hold the filling as well as firmer bean curd. It's best to stick with firm or extra-firm bean curd for this recipe.
2. What if I don't have all the suggested fillings? Can I substitute?
Absolutely! This recipe is highly adaptable. Feel free to substitute your favorite vegetables, herbs, and protein sources. Get creative and experiment with different flavor combinations!
This steamed bean curd wrap recipe offers a healthy, flavorful, and incredibly versatile meal option. From simple weeknight dinners to impressive brunches, this recipe is sure to become a new favorite. Enjoy the delightful experience of creating and savoring your own customized steamed bean curd wraps!