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


  1. Sauté mushrooms until aromatic. Then, add the rest of the vegetables & cook until cabbage turns slightly soft. Season & set aside.⁣

  2. 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. ⁣

  3. Place enough oil in a pan, & fry it until golden brown then transfer the roll to a cleaned plate. ⁣

  4. Sauté ginger until fragrant, then slowly add in the water & season. Add the cinnamon stick, star anise, & bring the mixture to a rolling boil. ⁣

  5. 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. ⁣

  6. For the sauce, thicken the remaining broth with cornstarch slurry

  7. Slather the tofu skin roll with sauce before serving. ⁣

Related recipes

Load more