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Bean Curd Roll
The fried bean curd roll closely resembles the fried bun in appearance and is shaped similarly to the staple food, steamed rolls (mantou). Its main ingredients are flour and tofu, but additional ingredients such as chives, mushrooms, eggplant, beef, and others can be added to enhance the flavor.
The Bean Curd Roll recipe I shared does not require complex seasonings. You can also add chili sauce, Doubanjiang, and other spicy sauces to enhance the flavor, along with a small amount of chili and sugar for a more distinctive taste. Children love fried Bean Curd Rolls because they are both cute and delicious. You can easily make them at home.
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Ingredients
  
  • 500 g of flour
  • 5 g yeast powder
  • 300 g of warm water
  • 500 g tofu
  • Two eggs
  • 130 g of edible oil
  • 30 g scallions
  • 5 g of pepper powder
  • 5 g salt
  • 10 g sesame oil
Instructions
 
  • Today, I am going to make a fried Bean Curd Roll. First, add 500 g of flour, 5 g of yeast powder, and 300 g of warm water to a bowl.
  • Then stir it until it reaches a flocculent state.
  • Then knead the dough for 5 minutes.
  • Cover the dough with plastic wrap and let it stand for 2 hours to ferment. After fermentation, the dough will double in volume.
  • Then prepare 500 g of tofu and cut it into small pieces.
  • Then take two eggs, beat them evenly, pour them over the tofu, and mix the tofu and egg mixture thoroughly.
  • Then add 80 g of edible oil to the frying pan and heat it. Pour the tofu into the pan, reduce the heat to medium, and stir constantly.
  • Fry the tofu until the skin turns golden yellow. Then, add 30g of scallions, 5g of pepper powder, 5g of salt, and 10g of sesame oil. Stir all the ingredients evenly.
  • Then take out the fermented dough and knead it for 1 minute to release any gas trapped inside.
  • Then roll the dough into rectangular pieces.
  • Spread the tofu filling evenly over the noodles.
  • Then wrap the filling with the dough and roll it up.
  • Then cut it into evenly sized small pieces.
  • Add 50 g of cooking oil to a flat-bottomed pan. Place the sliced Bean Curd Roll into the pan and let them sit for 15 minutes without heating.
  • Then turn on medium heat and cook for 3 minutes.
  • Fry the bottom of the Bean Curd Roll until it turns golden brown, then add 100g of water until the water reaches one-third the height of the Bean Curd Roll.
  • Then cover the pot and heat it over low heat for 10 minutes. When the moisture in the pot has evaporated, the Bean Curd Roll is ready.
  • The Bean Curd Rolls made in this way are soft, sticky, sweet, and delicious.
Notes
1、When rolling out the dough, be careful not to exceed a thickness of 5 mm. A thinner dough will have a better texture and taste.
2、 When frying tofu, cook it slowly over low heat, as high heat can easily cause it to burn. You may also add a little extra cooking oil.
3、Adding a small amount of chili sauce, Doubanjiang, and spicy sauce can create a richer flavor, while a small amount of white sugar is often preferred by children.
4、The final step in frying Bean Curd Rolls is to add an appropriate amount of water and monitor the moisture changes. Once the water has evaporated, turn off the heat to prevent burning.
 
 
Cooking Difficulty
level：1-10 Time：min taste Skill
6 40 salty, fragrant fry
 
Nutrient Content
Content Per 100 g
Calories 178 kcal
carbohydrate 15.3 g
Fat 6.2 g
protein 4.8 g
Cellulose 2.1 g
 
Matching Food
Stir fried Tomatoes and Beans，Long Bean Recipe，Fan Tuan
 
 
Suitable People
People Recommend value（1-10）
High blood sugar 6
High blood pressure 7
high blood fat 6
lose weight 5
child 8
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
 
 
Recipe related knowledge
What other ingredients can be added to Bean Curd Rolls?
You can add ingredients such as shiitake mushrooms, onions, beans, zucchini, eggplant, carrots, various vegetables, beef, chicken, and more to Bean Curd Rolls. However, try to avoid ingredients with high water content, such as tomatoes.
 
Why is the Bean Curd Roll burnt?
(1)、 An insufficient amount of edible oil was added.
(2) 、Too little water was added.
(3) 、After adding water and frying for too long, the water completely evaporated because the heat was not turned off.
 
What should be considered when fermenting dough?
The optimal room temperature for dough fermentation is between 35 and 40 degrees Celsius. If the room temperature is lower, the fermentation time will be extended; if it is higher, the fermentation time will be shortened. The objective of dough fermentation is to double the dough's volume.