Step 1

First, mash the tofu using a pastry scraper until no large lumps appear. Alternatively, place the tofu in a nut milk bag and squeeze to mash it.

Step 2

Transfer tofu to a large bowl. Add the mushrooms, carrot, bamboo shoot, water chestnuts and season with salt, sugar, mushroom seasoning, and toasted sesame oil. Using a spatula or your hand, mix everything together with 2 tablespoons of cornstarch.

Step 3

Prepare the beancurd sheet. Mine comes in a large circular sheet, so I halved it and then cut it into 6-in squares (You should have about 16 sheets)

Step 4

Next, mix a tablespoon of cornstarch with 1 ½ tablespoons of water to make a slurry.

Step 5

Then, lay the beancurd sheet on a work surface, using a brush moist it with the slurry. Spoon a filling in the middle and wrap it like a spring roll, making sure all the openings are securely sealed. Cover the wrapped rolls so they don't dry up.

Step 6

To shallow fry the rolls, add enough oil to a large skillet to rise ½ inch up the sides and heat it to 350°F (~175°C). Carefully slide the rolls into the hot oil and fry under golden brown. Fry in batches if needed. Remove the rolls and drain them on a drain rack or paper towels to absorb excess oil. Then, divide the rolls into two plates.

Step 7

Prepare a quick slurry by mixing a tablespoon of cornstarch with 2 tablespoons of water. Now, sauté ginger until aromatic and char the green onions.

Step 8

Slowly add in the water along with the rest of the seasoning ingredients. While stirring, cook the sauce until bubbly and the sugar has dissolved. Remove the ginger and green onions, then slowly stir in cornstarch slurry and cook the sauce until thickened.

Step 9

Spoon this sauce over the rolls. Transfer to a steamer and steam over high heat for 10 minutes. Serve warm with a side of chile.