Description
This Tofu Skin Roll recipe features delicate tofu skin wrapped around a savory vegetable filling, pan-fried to a golden crisp, and then braised in a fragrant spiced broth. The rolls are served sliced with a flavorful sauce and fresh cilantro garnish, making it a delicious and satisfying vegetarian dish perfect for a light meal or appetizer.
Ingredients
Scale
Tofu Skin
- 2 full sheets or 4 half sheets tofu skin
Filling
- 1 cup cabbage, shredded
- 1/2 cup celery, diced
- 1/2 cup carrots, grated
- 1/2 cup mushrooms, chopped
- 1 tablespoon soy sauce
Broth and Sauce
- 1 tablespoon ginger, minced
- 2 cups water or vegetable stock
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 cinnamon stick
- 1 star anise
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Other
- Flour paste (2 tablespoons flour mixed with water)
- Oil for frying
- Fresh cilantro for garnish
Instructions
- Prepare filling: Sauté shredded cabbage, diced celery, grated carrots, and chopped mushrooms in a pan with a little oil over medium heat until the vegetables are tender. Season the mixture with 1 tablespoon soy sauce and set it aside to cool slightly.
- Assemble tofu skin roll: Lay a sheet of tofu skin flat, then place a portion of the sautéed vegetable filling onto it. Roll the tofu skin tightly around the filling, sealing the edges with flour paste made from 2 tablespoons flour mixed with water, to secure the roll.
- Fry tofu skin roll: Heat oil in a skillet over medium heat. Carefully place the assembled tofu skin rolls into the hot oil and pan-fry until golden brown on all sides, turning gently to ensure even crispness.
- Make broth and sauce: In a pot, sauté minced ginger briefly to release its aroma. Add 2 cups of water or vegetable stock, 2 tablespoons soy sauce, 1 teaspoon sugar, 1 cinnamon stick, and 1 star anise. Bring the mixture to a gentle simmer, then stir in the cornstarch slurry to thicken the broth into a flavorful sauce.
- Braise tofu skin roll: Add the fried tofu skin rolls to the simmering broth and cook for 5 to 10 minutes, allowing the rolls to absorb the sauce flavors and heat through completely.
- Serve: Remove the rolls from the broth, slice them into bite-sized pieces, drizzle with the thickened sauce, and garnish with fresh cilantro before serving.
Notes
- Tofu skin sheets can be found in Asian grocery stores or specialty markets.
- Vegetable stock enhances the flavor but water can also be used for a lighter taste.
- Adjust the soy sauce amount to your taste preference for saltiness.
- For a gluten-free version, substitute soy sauce with tamari.
- Ensure the rolls are tightly sealed with flour paste to prevent filling from spilling out during frying.
- You can add other vegetables like bell peppers or bean sprouts to the filling according to preference.
