Stuffed Rice Rolls with Tofu and Vegetables
Ingredients
- 3-4 cups cooked sushi rice (or sticky/short grain/black rice)
- 7oz (200g) firm tofu, drained, pressed and mashed
- 1 cup (140g) chopped Gailan stems (or kale/broccoli/sautéed vegetables)
- 1 piece YouTiao (or fried wonton skins, croutons, saltine crackers)
- 1/2 cup (80g) salted preserved dried radish (or pickles/relish)
- 1/2 cup finely shredded purple cabbage (or vegetables of choice)
- 1 tablespoon soy sauce or tamari
- a drizzle of dark soy sauce (optional, for color)
- toasted sesame seeds
- oil for cooking
- salt to taste
- 1/2 teaspoon sugar (optional)
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 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 and sauté mashed tofu until golden brown, then season with soy sauce. Set aside
Using the same pan, sauté Gailan stems until fully cooked and season with salt. Set aside
Cut 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 it 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 so the rice roll is packed like a log
Tips
Transfer the roll to a wrap, tighten, and keep it wrapped while cutting or serving
