Chinese · Lunch
Fried Tofu Skin Rolls with Mushroom
Crisp fried tofu skin rolls wrapped around a savory mushroom and cabbage filling seasoned with ginger, scallion, soy sauce, and sesame oil. Golden and shatteringly crisp outside, tender and umami-rich inside, served with a soy-vinegar dip.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
410Calories
18.8gProtein
27.6gFat
26.4gCarbs
4.1gSugar
4.8gFiber
1310mgSodium
0mgChol
4.3gSat Fat
650mgPotassium
160mgCalcium
5.4mgIron
0mcgVitamin B12
9.2mgVitamin C
vegetarian
vegan
low-calorie
gluten-free-adaptable
rich-umami
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Soak tofu skin sheets in warm water for 8 to 10 minutes until pliable. Finely chop mushroom, cabbage, ginger, and scallion.
2
Saute
Heat 1 tsp vegetable oil over medium heat; cook mushroom, cabbage, ginger, and scallion for 3 to 4 minutes until cabbage wilts.
3
Rest
Cool filling in skillet for 10 minutes. Stir in soy sauce, sesame oil, cornstarch, salt, and white pepper until sticky.
4
Wrap
Lay softened tofu skin sheet flat, spoon filling along one edge, roll tightly into a log, tucking ends under.
5
Fry
Heat remaining oil over medium heat and pan-fry rolls for 8 to 10 minutes, turning every 2 minutes, until deep golden and crisp on all sides.
6
Plate
Slice rolls diagonally. Whisk dipping sauce from soy sauce and rice vinegar, then arrange rolls with sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 5 sheets tofu skin sheets
- 5.6 oz160g mushroom
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tsp2 tsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 2/3 cup70g napa-cabbage
- 2 tsp2 tsp cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white-pepper
- 4 tbsp60ml vegetable-oil, for pan-frying
- 2 tbsp30ml soy-sauce, for dipping sauce
- 2 tsp2 tsp rice-vinegar, for dipping sauce
