Ingredients with Measurements:
- 1 package of tofu skin (yuba)
- 1 block of firm tofu, sliced into thin strips
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 2 tablespoons of brown sugar
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- 1 green onion, thinly sliced
- Sesame seeds for garnish
Special equipment needed:
- Large bowl
- Small saucepan
- Baking sheet
- Parchment paper
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, combine soy sauce, mirin, brown sugar, cornstarch, vegetable oil, grated ginger, and minced garlic. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
3. Remove from heat and let it cool.
4. Cut the tofu skin into 8-inch squares.
5. Dip each tofu skin square into the teriyaki sauce, making sure it's well coated.
6. Place a strip of tofu on the edge of each tofu skin square.
7. Roll the tofu skin tightly around the tofu strip and tie it with kitchen twine.
8. Place the rolls on a baking sheet lined with parchment paper.
9. Brush the remaining teriyaki sauce on top of the rolls.
10. Bake for 15-20 minutes or until the tofu skin is crispy and golden brown.
11. Remove from the oven and let it cool for a few minutes.
12. Remove the kitchen twine and slice the rolls into bite-size pieces.
13. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 740mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 11g
Protein: 11g
Substitutions for ingredients:
- You can use honey instead of brown sugar.
- You can use rice vinegar instead of mirin.
- You can use any type of oil instead of vegetable oil.
Variations:
- You can add vegetables such as carrots, cucumber, or avocado to the rolls.
- You can use different types of tofu such as silken or extra-firm tofu.
- You can use different types of sauces such as hoisin sauce or sweet chili sauce.
Tips and tricks:
- Make sure to tie the rolls tightly with kitchen twine to prevent them from falling apart.
- You can prepare the teriyaki sauce in advance and store it in the refrigerator for up to a week.
- You can also freeze the rolls before baking them and bake them later.
Storage instructions:
Store the rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rolls in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the rolls on a platter and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the teriyaki sauce is too thick, add a little bit of water to thin it out.
- If the tofu skin is too dry, soak it in warm water for a few minutes before using it.
Food safety advice:
Make sure to cook the tofu skin rolls thoroughly to prevent foodborne illness.
Food history:
Tofu skin, also known as yuba, is a traditional Japanese ingredient made from the skin that forms on top of soy milk when it's heated. It has been used in Japanese cuisine for centuries and is often used as a meat substitute.
Flavor profiles:
The teriyaki sauce adds a sweet and savory flavor to the rolls, while the tofu provides a mild and creamy taste. The sesame seeds add a nutty flavor and a crunchy texture.
Serving suggestions:
Serve the rolls as an appetizer or a main dish.
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Region: Japanese