Tofu Skin Roll (Yuba) - 简单又美味的腐皮卷

By WoonHeng · 60 min

Ingredients

Instructions

1. Fill the tofu skin roll: sauté the mushrooms in a little oil until fragrant, then add the carrot and celery and sauté until the carrot softens. Add the cabbage, toss well, season, and let the filling cool in a bowl.
2. Join two half-moon tofu skins into a round, glueing the seams with flour paste (skip if using a full round sheet). Place the cooled filling near the edge closest to you, fold the sides in and roll into a closed log.
3. Roll the log in another half-moon tofu skin, then poke a few holes along each side with a fork or cake tester.
4. Shallow-fry the roll in oil at 150-160°C (300-320°F) until golden brown, then transfer to a clean plate.
5. Heat a little oil in a non-stick pan and sauté the ginger until fragrant. Pour in the water or stock, add the cinnamon stick and star anise, and bring to a rolling boil.
6. Season with soy sauce and sugar. Once the sugar dissolves, lower the heat to medium and add the roll.
7. Spoon the broth over the roll and turn it occasionally. Cook each side for about 5 minutes.
8. Transfer the roll to a cutting board, let it cool, then slice to the desired width.
9. Thicken the remaining broth with cornstarch slurry to make a sauce.

Summarized from WoonHeng's video. Watch it for the details.

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