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Provided by Kao Hsiung Center, Formosa
Ingredients:
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Seasonings:
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| White pepper
and salt (to taste) |
Directions:
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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. |
*Pesto
Ingredients:
400g | extra light olive oil |
100g |
Tofu cheese |
100g | pine nuts |
20g |
celery |
200g | basil (young leaves) |
1 | teaspoon black pepper |
5g | salt |
Direction:
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Clean basil and drain out water. Blend all the ingredients in a blender until creamy. |
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