Tofu skin roll recipe
In this section, I'll teach you how to make the popular Asian dish, tofu skin roll.
Servings 4 people
Cost $2
Ingredients
For the filling, you'll need:
- 1 lb ground pork
- ½ lb prawns shelled and chopped
- 8 ounce sliced bamboo shoots
- 2 spring onions minced (white part only)
- 2 cm grated ginger
- 1 tsp white pepper
- 3 tbsp corn flour
- 3 tbsp light soy
- 2 tsp sesame oil
- 2 tsp Chinese cooking wine
- 1 large egg beaten
For the sauce, you'll need:
- 1 tbsp cooking oil
- 1 tsp chopped garlic
- 1 tsp minced ginger
- 1 cup chicken stock
- 2 tsp Chinese cooking wine
- ½ tsp white pepper
- 3 tbsp corn flour
Instructions
- Put all the ingredients for the filling in a large bowl and mix them together.
- Get a sheet of fresh tofu skin and place it on a flat surface. If you're using dried tofu skin, make sure that you rehydrate it. Wipe any excess liquid or salt from its surface.
- Put around 3 tablespoons of the filling near the edge of the sheet closest to you. Fold the sides of the tofu skin, then roll it over.
- Roll until you form a cylinder that's about 4 inches long and 1.5 inches wide. Wet the edge using water or egg white, then stick it to the surface of the roll, securing it.
- This recipe will let you make 10 to 15 rolls, depending on your desired roll size.
- Shallow fry your tofu skin rolls until golden brown. After frying, place your rolls in a strainer or paper towel to get rid of excess oil. Set aside.
- In a saucepan, sauté ginger and garlic in cooking oil for a minute.
- Add the chicken stock, Chinese cooking wine, and white pepper.
- In a cup, mix the corn flour with a few tablespoons of the chicken stock. Mix until solution is smooth, then add it to the sauce.
- Bring your sauce to a boil and wait for it to thicken.
- Arrange your tofu skin rolls in a shallow bowl. Pour some of the sauce over, cover, and steam in medium heat for 6 to 8 minutes.
