Tofu Skin Rolls

Serves 1
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Directions

  1. 1Chop the shiitake mushrooms, carrots, and spring onions.
  2. 2Chop the shiitake mushrooms, carrots, and spring onions.
  3. 3Chop the shiitake mushrooms, carrots, and spring onions.
  4. 4Crumble some extra firm tofu into a bowl.
  5. 5Crumble some extra firm tofu into a bowl.
  6. 6Crumble some extra firm tofu into a bowl.
  7. 7Add in your cooked shiitake mushrooms, carrots, scallions, cornstarch, mushroom seasoning, 5 spice, agave, sesame oil, and salt, and give them all a good mix.
  8. 8Add in your cooked shiitake mushrooms, carrots, scallions, cornstarch, mushroom seasoning, 5 spice, agave, sesame oil, and salt, and give them all a good mix.
  9. 9Add in your cooked shiitake mushrooms, carrots, scallions, cornstarch, mushroom seasoning, 5 spice, agave, sesame oil, and salt, and give them all a good mix.
  10. 10Scoop the filling and brush with some cornstarch slurry on the sides, then fold them tightly into a roll and repeat this until you use up all your beancurd skin.
  11. 11Scoop the filling and brush with some cornstarch slurry on the sides, then fold them tightly into a roll and repeat this until you use up all your beancurd skin.
  12. 12Scoop the filling and brush with some cornstarch slurry on the sides, then fold them tightly into a roll and repeat this until you use up all your beancurd skin.
  13. 13Air fry or steam them for about 8 to 10 minutes.
  14. 14Air fry or steam them for about 8 to 10 minutes.
  15. 15Air fry or steam them for about 8 to 10 minutes.
  16. 16Prepare your sauce by sautéing some ginger, garlic, white part of scallions, vegan oyster sauce, cooking wine, light soy sauce, agave, and white pepper and bring that to a boil.
  17. 17Prepare your sauce by sautéing some ginger, garlic, white part of scallions, vegan oyster sauce, cooking wine, light soy sauce, agave, and white pepper and bring that to a boil.
  18. 18Prepare your sauce by sautéing some ginger, garlic, white part of scallions, vegan oyster sauce, cooking wine, light soy sauce, agave, and white pepper and bring that to a boil.
  19. 19Layer the beancurd rolls on a plate and spoon over some of that sauce, garnish with spring onions and sesame seeds, and enjoy.
  20. 20Layer the beancurd rolls on a plate and spoon over some of that sauce, garnish with spring onions and sesame seeds, and enjoy.
  21. 21Layer the beancurd rolls on a plate and spoon over some of that sauce, garnish with spring onions and sesame seeds, and enjoy.

Ingredients

  • shiitake mushrooms
  • shiitake mushrooms
  • shiitake mushrooms
  • carrots
  • carrots
  • carrots
  • spring onions
  • spring onions
  • spring onions
  • extra firm tofu
  • extra firm tofu
  • extra firm tofu
  • scallions
  • scallions
  • scallions
  • cornstarch
  • cornstarch
  • cornstarch
  • mushroom seasoning
  • mushroom seasoning
  • mushroom seasoning
  • 5 spice
  • 5 spice
  • 5 spice
  • agave
  • agave
  • agave
  • sesame oil
  • sesame oil
  • sesame oil
  • salt
  • salt
  • salt
  • beancurd skin
  • beancurd skin
  • beancurd skin
  • ginger
  • ginger
  • ginger
  • garlic
  • garlic
  • garlic
  • white part of scallions
  • white part of scallions
  • white part of scallions
  • vegan oyster sauce
  • vegan oyster sauce
  • vegan oyster sauce
  • cooking wine
  • cooking wine
  • cooking wine
  • light soy sauce
  • light soy sauce
  • light soy sauce
  • white pepper
  • white pepper
  • white pepper
  • spring onions
  • spring onions
  • spring onions
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

knifecutting boardbowlspoonpastry brushsteamerpan