Stuffed Rice Rolls with Tofu and Vegetables
Ingredients
- 3-4 cups cooked sushi rice
- 7 oz 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
- 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.
Sauté the radish in a pan with some oil for 1 minute, and season with 1/2 teaspoon sugar (omit if using sweetened dried radish or if skipping this step).
Drain and press the firm tofu, then mash it
Heat a non-stick pan with 3 teaspoons oil and sauté the mashed tofu until golden brown, then season with soy sauce. Set aside.
Using the same pan, sauté the Gailan stems until fully cooked through and season with salt. Set aside.
Cut the YouTiao into 3-inch pieces and bake at 350°F until crispy, about 5-8 minutes.
Sprinkle toasted sesame seeds on a wrapped sushi mat or cloth.
Place about 1 cup of rice in the middle of the surface.
Flatten the rice into a thin layer using a spatula (wet your hands if using hands to prevent sticking).
Add a heaping spoon of the prepared tofu.
Top with YouTiao, Gailan stems, and preserved radish.
Bring both sides of the rice to the middle and press to seal, keeping the fillings intact.
Twist both ends several times to pack the rice roll like a log.
Transfer the roll to a wrap, tighten, and keep it wrapped while cutting or serving.
