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Think tofu and bean curd like any other source of protein then you will have better impression about its taste and find it less struggle in making vegan dishes.

Today I will introduce you to something old but new for your daily diet and vegan journey which I am pretty sure will change your mind about vegan cooking. I made these yummy pocket over my grandfather death anniversary last week, super tasty that my uncle even had it like other finger food.

INGREDIENTS:

  • 3 large soft bean curd sheet
  • 1 leek, use the white part, finely chopped
  • 1 large carrot, peeled and cut into long small pieces
  • 4-5 large dried black fungus
  • 10-15 lotus seeds
  • Dipping sauce: mixed well 4 cube of fromage + 3 spoon of dark soya sauce + pepper

COOKING STEPS:

  • Soak fungus in warm water for 5-10 minutes until fully expand. Rinse and clean well with cold water.  Cut into small pieces
  • Over med heat cooking pan, saute leek until fragrant, add fungus in first, quickly stir until fungus are cooked before add in carrot and lotus seed.
  • When done, season to taste and leave to rest
  • With each large bean curd, cut into “pocket” size then stuff in above mixture. Close each pocket by 1 tothpick
  • Deep fried each and leave to rest
  • Cut into half, serve hot with dipping sauce.

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Bon appetit

Erin M. ❤

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