Stuffed Rice Rolls with Tofu and Veggies
Ingredients
- 3-4 cups cooked sushi rice
- 7oz firm tofu
- 1 cup chopped Gailan stems
- 1 piece YouTiao
- 1/2 cup salted preserved dried radish
- 1/2 cup finely shredded purple cabbage
- 1 tablespoon soy sauce or tamari
- a drizzle of dark soy sauce (optional)
- toasted sesame seeds
- oil for cooking
- salt to taste
Preparation
Soak the salted preserved radish in cold water for 30 minutes, then rinse and sauté in a pan with oil for 1 minute, seasoning with 1/2 teaspoon sugar if not using sweetened radish.
Heat a non-stick pan with 3 teaspoons oil and sauté the mashed tofu until golden brown, then season with soy sauce and set aside.
Using the same pan, sauté the Gailan stems until fully cooked and season with salt, then set aside.
Cut the YouTiao into 3-inch pieces and bake at 350°F until crispy, about 5-8 minutes.
Sprinkle sesame seeds on a sushi mat or cloth, place about 1 cup of rice in the middle, and flatten it into a thin layer using a spatula or wet hands to prevent sticking.
Add a heaping spoon of tofu, then top with YouTiao, Gailan stems, and preserved radish.
Bring both sides of the rice to the middle, press to seal while keeping the fillings intact, then twist both ends several times to pack it like a log, and transfer to a wrap to tighten before cutting or serving.
