Provided by Kao Hsiung Center, Formosa

Ingredients:

bean curd pockets


Pic. 1

Seasonings:

60g 
Pesto* (Pic. 2)
 
White pepper and salt (to taste)


Pic. 2

Directions:

1. 
Open bean curd pockets. Spread pesto. (Pic 3) Roll into cylinder shape. Using finger, dab a little of the flour batter onto the edge to seal the rolls.
2. 
Heat a pot. Add oil, enough to cover all bean curd pockets. Deep Fry bean curd pockets with medium heat until golden brown. Remove and drain.
3. 
Sprinkle some pepper salt on the top. Cut in half and lay out in a plate.


Pic. 3

*Pesto

Ingredients:

400g 
extra light olive oil
100g 
Tofu cheese
100g 
pine nuts
20g 
celery
200g 
basil (young leaves)
teaspoon black pepper
5g 
salt

Direction:

 
Clean basil and drain out water. Blend all the ingredients in a blender until creamy.




 

Back to Main Menu