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Carrot Bean Curd Rolls Recipe

Carrot Bean Curd Rolls

04.30.15 by Jackie

My husband Lulu hasn't been traveling at all for work these days, so I'm back to my old habits.  I often attempt a similar meal to his, even though he's a vegetarian. That way we can "share the meal" and we can give each other feedback about the food. Last night, I made turkey rolls that I wrapped in carrots. My vegetarian substitute is dried bean curd. So what is dried bean curd, you may ask? Contrary to what you might think, it's not made directly from tofu; it's a more pressed version of soybeans and  is usually smoked; it contains 40% less liquid than standard firm tofu. It's packed with protein, super healthy, yet still flavorful and it's a great meat substitute.

I prepared the filling of the rolls with the dried bean curd, fresh wood ear mushrooms, onions that we grow in our garden and Japanese sweet potatoes for natural sweetness. Remember, you eat with your eyes first! So I enhanced its look by wrapping the rolls in carrot to give them a fancy flair. You'll be surprised; it's not that complicated to make a dish look a bit more appealing. I'll be sharing the meat version tomorrow. Stay tuned!


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