Tofu Skin Roll

🛒 Ingredients

• Dried Tofu Skin Sheets 15 g · 60 kcal
• Dried Shiitake Mushrooms 5 g · 15 kcal
• Carrot 15 g · 6 kcal
• Bamboo Shoots 15 g · 4 kcal
• Napa Cabbage 25 g · 3 kcal
• Light Soy Sauce 9 g · 5 kcal
• Sesame Oil 2 g · 20 kcal
• Cornstarch 3 g · 11 kcal
• Vegetable Oil 5 g · 44 kcal
• Water or Vegetable Broth 50 g · 0 kcal

👨‍🍳 Instructions

1. Soak dried tofu skin sheets and shiitake mushrooms in separate bowls of warm water until softened, about 15-20 minutes. Drain both, gently squeeze excess water from the tofu skin, and reserve the mushroom soaking liquid; thinly slice the rehydrated mushrooms.
2. Julienne the carrot, bamboo shoots, and napa cabbage into thin strips. In a large pan, heat vegetable oil over medium-high heat and stir-fry the prepared vegetables and sliced mushrooms for 3-5 minutes until slightly tender-crisp.
3. Add light soy sauce, sesame oil, and a pinch of white pepper to the stir-fried vegetables; mix well. In a small bowl, dissolve cornstarch in a tablespoon of the reserved mushroom soaking liquid or water, then add to the pan to thicken the filling.
4. Lay a softened tofu skin sheet flat on a clean surface. Place a portion of the vegetable filling near one edge, then fold the sides inward and roll tightly into a cylindrical shape. Repeat with the remaining sheets and filling.
5. Arrange the tofu skin rolls in a steamer basket. Steam over boiling water for 10-12 minutes until heated through. Alternatively, you can shallow-fry the rolls in a little oil until golden brown and crispy after steaming.
6. Serve the Tofu Skin Rolls hot, optionally with a side of soy sauce or a sweet chili dipping sauce.