Vegan Stuffed Rice Rolls with Tofu and Vegetables
Ingredients
- 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)
- 7oz (200g) firm tofu
- 1 cup (140g) 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 purple cabbage (or use vegetables of choice)
- 1 tablespoon soy sauce/tamari
- a drizzle of dark soy sauce for color (optional)
- toasted sesame seeds
- oil for cooking
- salt to taste
Preparation
Soak salted preserved dried radish in cold water for 30 minutes, then rinse.
Sauté the radish in a pan with oil for 1 minute, then season with 1/2 teaspoon sugar (omit if using sweetened dried radish; skip this step if using pickles).
Heat a non-stick pan with 3 teaspoons oil, then 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 through and season with salt. Set aside.
Cut YouTiao into 3-inch long pieces and bake at 350°F until crispy, about 5-8 minutes.
Sprinkle 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 (if using hands, wet hands to prevent sticking).
Add a heaping spoon of tofu.
Top with YouTiao, Gailan stems, and preserved radish.
Bring both sides of the rice to the middle and press to seal while 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.
