Ingredients with Measurements:
- 12 sheets of dried tofu skin
- 1 block of firm tofu, drained and crumbled
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1/2 cup of chopped scallions
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of chili garlic sauce
- 1 tablespoon of honey
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Large bowl
- Cutting board
- Sharp knife
- Rolling pin
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large bowl, combine crumbled tofu, shredded carrots, shredded cabbage, and chopped scallions.
2. In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, chili garlic sauce, honey, salt, and black pepper.
3. Pour the sauce over the tofu and vegetable mixture and toss until well combined.
4. Soak the dried tofu skin sheets in warm water for 10 minutes until they become pliable.
5. Lay a sheet of tofu skin on a cutting board and place a spoonful of the tofu and vegetable mixture on one end of the sheet.
6. Roll the sheet tightly around the filling, tucking in the sides as you go.
7. Repeat with the remaining tofu skin sheets and filling.
8. Place the rolls in a steamer basket lined with parchment paper.
9. Steam the rolls for 10-12 minutes until heated through.
10. Serve hot with additional chili garlic sauce for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe makes 12 tofu skin rolls, serving size is 2 rolls per person.
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 450mg
Total carbohydrates: 14g
Dietary fiber: 2g
Sugar: 6g
Protein: 6g
Substitutions for ingredients:
- Shredded carrots can be substituted with shredded zucchini or daikon radish.
- Shredded cabbage can be substituted with shredded kale or bok choy.
- Chili garlic sauce can be substituted with sriracha or red pepper flakes.
Variations:
- Add cooked rice noodles to the filling for added texture.
- Use a different dipping sauce, such as peanut sauce or sweet chili sauce.
- Add chopped peanuts or sesame seeds to the filling for added crunch.
Tips and tricks:
- Make sure to soak the dried tofu skin sheets in warm water until they become pliable, otherwise they will be difficult to roll.
- Use a rolling pin to flatten the tofu skin sheets before rolling to make them easier to work with.
- Steam the rolls on parchment paper to prevent sticking.
Storage instructions:
Leftover tofu skin rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the rolls for 5-7 minutes until heated through.
Presentation ideas:
Arrange the tofu skin rolls on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the tofu skin sheets are too dry and brittle, they may need to soak in warm water for a longer period of time.
- If the rolls are falling apart during steaming, make sure they are tightly rolled and secure with toothpicks if necessary.
Food safety advice:
Make sure to handle the tofu and vegetables with clean hands and wash all produce thoroughly before use.
Food history:
Tofu skin, also known as yuba, is a traditional Chinese ingredient made from the skin that forms on top of heated soy milk. It has a delicate texture and is often used as a meat substitute in vegetarian dishes.
Flavor profiles:
These spicy tofu skin rolls are savory, slightly sweet, and have a spicy kick from the chili garlic sauce.
Serving suggestions:
Serve as an appetizer or light meal.
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Region: Chinese