Stuffed Rice Rolls with Veggies and Tofu
Ingredients
- 3-4 cups cooked sushi rice
- 7oz firm tofu
- 1 cup chopped Gailan stems
- 1 piece YouTiao
- 1/2 cup salted preserved dried radish
- 1/2 cup finely shredded purple cabbage
- 1 tablespoon soy sauce or tamari
- a drizzle of dark soy sauce (optional)
- toasted sesame seeds
- oil for cooking
- salt to taste
Preparation
Soak the salted preserved radish in cold water for 30 minutes, then rinse. Sauté in a pan with oil for 1 minute and season with 1/2 teaspoon sugar if desired.
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 and season with salt. Set aside.
Cut the YouTiao into 3-inch pieces and bake at 350°F 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. Using a spatula, flatten it into a thin layer (if using hands, wet them to prevent sticking). Add a heaping spoon of tofu, then top with YouTiao, Gailan stems, and preserved radish.
To wrap, bring both sides of the rice to the middle and press to seal, keeping the fillings intact. Twist both ends several times to pack like a log. Transfer the roll to a wrap, tighten, and keep it wrapped while cutting or serving.