In a wok or large skillet add oil. Fry the bean curd rolls on high heat until both sides are golden brown, adding more oil as needed. Slice into 1 – 1 1/2 inch (3 – 4 centimeter) pieces before serving. 

 

A vegetarian dish made with the same seaweed used to make sushi rolls.

Ingredients:

3 sheets dried bean curd
3 sheets yakinori (roasted seaweed used in sushi rolls)
Seasoning:
1 tablespoon light soy sauce
1 teaspoon salt
2 teaspoons sugar
1 teaspoon pepper
1 teaspoon sesame oil
a pinch MSG (if desired)
3 cups water
Oil for frying

Preparation:
Heat water in the wok and add the remaining seasonings. Bring to a boil. Lower heat.

Fold the bean curd sheets into 4 squares. Boil the folded sheets in the heated water for 1 minute, using chopsticks to move the sheets around the boiling water as necessary. Drain.

In a baking tray, spread out the bean curd sheet and re-fold into a square. Place a square of seaweed on top, and fold into an oblong shape.