Description
This Tofu Skin Roll recipe features delicate tofu skin wrapped around a savory vegetable filling, pan-fried to golden perfection, and then braised in a fragrant, spiced broth. Infused with flavors from ginger, soy sauce, cinnamon, and star anise, these rolls make a perfect appetizer or main dish with an inviting aroma and satisfying texture.
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 (enough to form a paste)
- Oil for frying
- Fresh cilantro for garnish
Instructions
- Prepare filling: Sauté cabbage, celery, carrots, and mushrooms in a pan with a little oil over medium heat until tender. Season with 1 tablespoon soy sauce and then set the mixture aside to cool slightly.
- Assemble tofu skin roll: Lay a sheet of tofu skin flat. Place a portion of the sautéed vegetable filling on one edge. Roll it up tightly to encase the filling and seal the edges using the flour paste to ensure the roll holds together during cooking.
- Fry tofu skin roll: Heat oil in a skillet over medium heat. Pan-fry the tofu skin rolls, turning occasionally, until all sides are golden brown and crispy. Remove from skillet and set aside.
- Make broth and sauce: In a pot, sauté minced ginger until fragrant. Add water or vegetable stock, 2 tablespoons soy sauce, 1 teaspoon sugar, cinnamon stick, and star anise. Bring the mixture to a simmer, allowing the spices to infuse the broth.
- Thicken broth: Stir in the cornstarch slurry gradually, continuing to simmer until the broth thickens into a smooth sauce consistency.
- Braise tofu skin roll: Add the fried tofu skin rolls to the simmering broth. Cook for 5 to 10 minutes, allowing the rolls to heat through and soak up the rich flavors of the sauce.
- Serve: Remove the tofu skin rolls from the broth, slice them if desired, and arrange on plates. Drizzle with the thickened sauce and garnish with fresh cilantro before serving.
Notes
- Use firm tofu skin sheets that are pliable to avoid cracking during rolling.
- The vegetable filling can be customized by adding other favorites like bell peppers or bean sprouts.
- The flour paste acts as a natural glue; ensure it’s slightly thick to seal properly.
- For a gluten-free version, use tamari instead of regular soy sauce and cornstarch for thickening.
- Serve these rolls as an appetizer or a light main course with steamed rice or noodles.
