Tofu Skin Veggie Roll (Yuba Roll)
- 2 full sheets or 4 half sheets of Tofu skin (Yuba) - used frozen
- 250g cabbage
- 1 stalk celery
- 1 small carrot
- 1/4 cup Shiitake mushrooms
- oil for cooking
- 11/2 tablespoon soy sauce
- 1/2 teaspoon sugar (optional)
- 1/2 teaspoon pepper
- a drizzle of sesame oil
- 4 slices of ginger
- 2 cups of water/vegetable stock
- 2 tablespoons of soy sauce
- 1 teaspoon of sugar
- 1 cinnamon stick
- 5 star anise
- cornstarch slurry
- flour paste - mix 3 tablespoons with water
Sauté mushrooms until aromatic. Then, add the rest of the vegetables & cook until cabbage turns slightly soft. Season & set aside.
Lay tofu skin on a cleaned chopping board. Place the filling on the side closest to you, then wrap it like a spring roll while sealing all the opening with the flour paste. Poke a few holes on each side of the roll with a fork.
Place enough oil in a pan, & fry it until golden brown then transfer the roll to a cleaned plate.
Sauté ginger until fragrant, then slowly add in the water & season. Add the cinnamon stick, star anise, & bring the mixture to a rolling boil.
Carefully, place the tofu skin roll into the broth & braise each side for about 5 minutes. Remove & slice it into your desired width once cooled.
For the sauce, thicken the remaining broth with cornstarch slurry
Slather the tofu skin roll with sauce before serving.