Vegan Stuffed Rice Rolls with Tofu
Ingredients
- 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)
- 7oz (200g) firm tofu, drained, pressed and mashed
- 1 cup (140g) chopped Gailan stems (or use kale/broccoli/sautéed vegetables)
- 1 piece YouTiao (or use fried wonton skins, croutons, saltine crackers)
- 1/2 cup (80g) salted preserved dried radish (or use pickles/relish)
- 1/2 cup finely shredded purple cabbage (or use vegetables of choice)
- 1 tablespoon soy sauce/tamari
- a drizzle 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 oil for 1 minute and season with 1/2 teaspoon sugar (omit if using sweetened dried radish or skip if using pickles)
Heat a non-stick pan with 3 teaspoons oil, sauté the mashed tofu until golden brown and season with soy sauce. Set aside
Using the same pan, sauté the Gailan stems until fully cooked 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 sesame seeds on a sushi mat or cloth, place about 1 cup of rice in the middle, and flatten into a thin layer (wet hands if using 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 and press to seal, keeping the fillings intact
Twist both ends several times to pack the roll like a log
Tips
Transfer the roll to a wrap, tighten, and keep wrapped while cutting or serving
