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, drained and pressed
- 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 of dark soy sauce for color (optional)
- toasted sesame seeds
- oil for cooking, salt to taste
Preparation
Soak the salted preserved dried radish in cold water for 30 minutes, then rinse. Sauté it in a pan with some 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 through and season with salt. Set aside.
Cut the 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, and flatten into a thin layer (wet hands if using hands to prevent the rice from 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 (like wrapping a candy). Twist both ends several times so the rice roll is packed like a log. Transfer the roll to a wrap, tighten, and keep it wrapped while cutting or serving.
