Vegan Tofu and Vegetable Stuffed Rice Rolls
Ingredients
- 3-4 cups cooked sushi rice (or use sticky, short grain, or black rice)
- 7oz (200g) firm tofu, drained, pressed and mashed
- 1 cup (140g) chopped Gailan stems (or use kale, broccoli, or sauted vegetables)
- 1 piece YouTiao (or use fried wonton skins, croutons, or saltine crackers)
- 1/2 cup (80g) salted preserved dried radish (or use pickles or relish)
- 1/2 cup finely shredded purple cabbage (or use vegetables of your 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 salted preserved radish in cold water for 30 minutes, then rinse. Saute 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 and saute mashed tofu until golden brown, then season with soy sauce and set aside
Using the same pan, saute Gailan stems until fully cooked through and season with salt, then set aside
Cut YouTiao into 3-inch pieces and bake at 350F until crispy, about 5-8 minutes
Sprinkle sesame seeds on a wrapped sushi mat or cloth and place about 1 cup of rice in the middle of the surface
Flatten the rice into a thin layer, wetting hands if necessary 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 rice roll like a log
Transfer the roll to a wrap, tighten, and keep it wrapped while cutting or serving
