Vegan Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)
- 7oz firm tofu
- 1 cup chopped Gailan stems (or use kale/broccoli/sautéed vegetables)
- 1 piece YouTiao (or use fried wonton skins, croutons, saltine crackers)
- 1/2 cup salted preserved dried radish (or use pickles/relish)
- 1/2 cup finely shredded purple cabbage (or use vegetables of choice)
- 1 tablespoon soy sauce or tamari
- a drizzle of dark soy sauce for color (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, season with 1/2 teaspoon sugar if not sweetened.
Heat a non-stick pan with 3 teaspoons oil, sauté the mashed tofu until golden brown, and season with soy sauce.
Using the same pan, sauté the Gailan stems until fully cooked and season with salt.
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.
Flatten the rice into a thin layer using a spatula or wet hands.
Add a heaping spoon of tofu, then top with YouTiao, Gailan stems, and preserved radish.
Wrap the rice by bringing both sides to the middle, press to seal, and twist both ends to form a log.
Transfer the roll to a wrap, tighten, and keep it wrapped while cutting or serving.
Tips
Use vegetables of choice for customization to suit preferences or availability.
