Ingredients with Measurements:
- 8 sheets of tofu skin
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced bell peppers
- 1 cup of sliced scallions
- 1 block of firm tofu, drained and crumbled
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Salt and pepper to taste
Special equipment needed:
- Steamer basket
- Parchment paper
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the shredded carrots, cabbage, mushrooms, bell peppers, scallions, and crumbled tofu.
2. Add the soy sauce, sesame oil, cornstarch, water, salt, and pepper to the mixing bowl and mix well.
3. Place a sheet of tofu skin on a piece of parchment paper.
4. Spoon the vegetable and tofu mixture onto the tofu skin, leaving about an inch of space on each side.
5. Roll the tofu skin tightly around the filling, tucking in the sides as you go.
6. Repeat with the remaining tofu skins and filling.
7. Place the rolls in a steamer basket and steam for 10-12 minutes.
8. Remove from the steamer basket and let cool for a few minutes before slicing.
9. Serve with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Steam at medium-high heat.
Serving size:
This recipe makes 8 rolls, serving size is 1 roll.
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 350mg
Total carbohydrates: 14g
Dietary fiber: 3g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe.
- Instead of tofu skin, you can use rice paper or spring roll wrappers.
- Instead of soy sauce, you can use tamari or coconut aminos.
Variations:
- Add cooked rice noodles to the filling for extra texture.
- Add chopped peanuts or cashews to the filling for extra crunch.
- Add a tablespoon of grated ginger to the filling for extra flavor.
Tips and tricks:
- Make sure to tuck in the sides of the tofu skin tightly to prevent the filling from falling out.
- If the tofu skin is too dry, you can soak it in warm water for a few minutes before using.
- You can make these rolls ahead of time and store them in the refrigerator for up to 2 days.
Storage instructions:
Store the rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rolls in a steamer basket for a few minutes until heated through.
Presentation ideas:
Arrange the rolls on a platter and garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds.
Pairings:
Serve with a dipping sauce of your choice, such as sweet chili sauce or peanut sauce.
Suggested side dishes:
Serve with a side of steamed rice or a green salad.
Troubleshooting advice:
- If the rolls are too dry, you can brush them with a little bit of soy sauce or sesame oil before serving.
- If the rolls are falling apart, make sure to tuck in the sides tightly and use a little bit of water to seal the edges.
Food safety advice:
Make sure to cook the rolls thoroughly to prevent any foodborne illnesses.
Food history:
Tofu skin, also known as yuba, is a popular ingredient in Chinese cuisine. It is made by boiling soy milk and skimming off the top layer, which is then dried into sheets.
Flavor profiles:
These rolls are savory and slightly sweet, with a hint of sesame flavor.
Serving suggestions:
Serve as an appetizer or a light meal.
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Region: Chinese