Description

A flavorful and satisfying Tofu Skin Roll recipe featuring a savory vegetable filling wrapped in delicate tofu skin, pan-fried to a golden brown, and simmered in a fragrant spiced broth. Perfect as an appetizer or main dish, garnished with fresh cilantro for a fresh finish.

Ingredients

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, to seal rolls)
Oil for frying
Fresh cilantro for garnish

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Instructions

Prepare the 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, stir well, then remove from heat and set aside.
Assemble the Rolls: Lay a sheet of tofu skin flat. Spoon the sautéed vegetable filling evenly along one edge. Roll it up tightly and seal the edges using the flour paste to secure the roll.
Pan-Fry the Rolls: Heat oil in a skillet over medium heat. Carefully place the tofu skin rolls in the skillet and fry them, turning occasionally, until all sides are golden brown and crispy.
Make the Broth: In a pot, sauté the minced ginger in a little oil until fragrant. Add 2 cups of water or vegetable stock, soy sauce, sugar, cinnamon stick, and star anise. Bring the mixture to a simmer.
Thicken the Sauce: Stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water) into the simmering broth gradually, stirring constantly until the sauce thickens.
Simmer the Rolls: Add the fried tofu skin rolls into the thickened broth. Let them simmer for 5 to 10 minutes so they heat through and absorb the flavorful sauce.
Serve: Remove the rolls from the broth and slice them into pieces. Drizzle with the sauce and garnish with fresh cilantro before serving.

Notes

Use vegetable stock for a richer broth flavor, or water for a lighter version.
Ensure the tofu skin is pliable by briefly dipping it in warm water if it’s brittle before rolling.
Fry the rolls carefully to avoid tearing the tofu skin.
The flour paste acts as a glue to keep the rolls intact during cooking.
Adjust seasoning with soy sauce and sugar according to taste.