Vegan Stuffed Rice Rolls
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
- 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 desired.
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 through and season with salt, then set aside.
Cut the YouTiao into 3-inch pieces and bake at 350F until crispy, about 5-8 minutes.
Sprinkle sesame seeds on a sushi mat or cloth and place about 1 cup of rice in the middle, then flatten it into a thin layer using a spatula or wet hands to prevent sticking.
Add a heaping spoon of the prepared tofu on top of the rice, then layer with YouTiao, Gailan stems, and preserved radish.
Bring both sides of the rice to the middle and press to seal the fillings, then twist both ends several times to pack the roll like a log.
Tips
Transfer the roll to a wrap, tighten it, and keep it wrapped while cutting or serving to maintain shape.
