Crispy Tofu Roll Recipe

• 1 1/2 ounce Chinese dry mushrooms soaked in hot water for 30 min, rinsed, stems discarded and caps shredded
• 1 sm carrot cut fine julienne
• 1 sm celery stalk cut fine julienne
• 1 tsp salt
• 1 Tbsp. sugar plus
• 1 tsp sugar
• 2 Tbsp. sesame oil
• 1/2 tsp celery salt Good healthy pinch of freshly-grnd white pepper
• 2 tsp cornstarch mixed with
• 1 Tbsp. cool water for thickening
• 1/4 c. groundnut/peanut oil
• 1 lrg onion thinly sliced
• 1 lb bean sprouts
• 2 sht tofu skin (fu pei) (Malaysian brand, available at Chinese stores)
• 1 Tbsp. cornstarch mixed with
• 1 Tbsp. cool water to make a paste for sealing the edges of the tofu skins Worcestershire sauce for serving Parsley sprigs for garnish

Directions