LunchDinnerMain Course

Yuba Tofu-Skin Rolls

Name: Yuba Tofu-Skin Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 100 g dried tofu skin sheets; 30 g dried shiitake mushroom rehydrated and sliced; 1 pcs carrot julienned; 100 g bamboo shoot julienned; 2 tbsp soy sauce; 1 tsp sesame oil; 0.5 tsp white pepper; 1 tbsp cornstarch; 2 tbsp water; 1 tbsp vegetable oil

These delightful yuba rolls are a traditional vegan dish, featuring tender tofu skin wrapped around a savory filling of mushrooms, carrots, and bamboo shoots. They are steamed to perfection, offering a delicate texture and rich umami flavor. Enjoy them as a light main course or a flavorful appetizer.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gdried tofu skin, sheets
1 tbspvegetable oil

filling

30 gdried shiitake mushroom, rehydrated and sliced
1 pcscarrot, julienned
100 gbamboo shoot, julienned
2 tbspsoy sauce
1 tspsesame oil
0.5 tspwhite pepper

slurry

1 tbspcornstarch
2 tbspwater

Equipment

knife · cutting board · whisk · large bowl · pan · steamer basket

The method

Step by step

1
Soak the dried tofu skin sheets in warm water for about 15-20 minutes until they are pliable and soft.
About 20 min
Cook’s note: Ensure the tofu skin is fully submerged to rehydrate evenly.
2
While the tofu skin is soaking, rehydrate the dried shiitake mushrooms in hot water for 15 minutes. Once soft, squeeze out excess water and slice them thinly.
About 15 min
Cook’s note: Save the mushroom soaking liquid for another recipe if desired, it's very flavorful.
3
Heat the vegetable oil in a pan over medium heat.
About 1 min
4
Add the sliced shiitake mushrooms, julienned carrot, and julienned bamboo shoots to the pan and stir-fry for 3-5 minutes until slightly softened.
About 5 min
5
Stir in the soy sauce, sesame oil, and white pepper. Cook for another 1-2 minutes.
About 2 min
6
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour this into the vegetable mixture and stir until the sauce thickens slightly.
About 1 min
Cook’s note: The slurry helps bind the filling together.
7
Drain the rehydrated tofu skin and gently pat it dry. Lay a sheet of tofu skin flat on a clean surface.
About 2 min
Cook’s note: If the sheets are too large, you can cut them into smaller, more manageable rectangles.
8
Place a spoonful of the cooked filling near one edge of the tofu skin.
9
Fold the sides of the tofu skin over the filling, then tightly roll it up to form a compact log.
About 5 min
Cook’s note: Ensure the rolls are tightly wrapped to prevent them from unraveling during steaming.
10
Repeat with the remaining tofu skin and filling.
11
Arrange the finished rolls in a single layer in a steamer basket lined with parchment paper to prevent sticking.
About 1 min
12
Steam the rolls over boiling water for 10-12 minutes, or until heated through and tender.
About 12 min
Cook’s note: Do not overcrowd the steamer basket; steam in batches if necessary.
13
Carefully remove the steamed rolls and serve warm.
Cook’s note: These rolls are delicious on their own or with a side of soy sauce for dipping.

Keep it good

Storage

Store leftover yuba rolls in an airtight container in the refrigerator.

Reheating

Reheat rolls by steaming for a few minutes until warmed through.