At a Glance

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.

(large size)