Chinese Recipe for Steamed Vegetarian Tofu Rolls
INGREDIENTS FOR MAKING STEAMED VEGETARIAN TOFU ROLLS
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Ingredients for Filling of Rolls
- 3 cups spinach (shredded)
- 1 cup bamboo shoots (cut into matchsticks)
- 1 cup yellow or green chives (cut into matchsticks)
- 1 cup carrots (peeled & cut into matchsticks)
- 60g cellophane noodles (soaked & drained)
- 1/4 cup mushroom liquid (from dried mushroom)
- 2 tbsp mirin or sherry
- 1 tbsp light soy sauce
- 1 tsp garlic (minced)
- 2 tbsp ginger (minced)
- 1/2 cup dried Chinese mushrooms
- 1/2 cup hot boiling water
- 6 sheets frozen square tofu skin wraps
- 1 tsp hot bean paste
- 1 tsp sesame oil (divided)
Chinese Black Mushrooms
We hope you enjoy this delicious and healthy Chinese Steamed Vegetarian Tofu Rolls.
- Using the hot boiling water, soak the dried Chinese black mushrooms for 20 mins
- Reserve and save the liquid for the filling
- Remove mushrooms, wash under cold water and sliced thinly
- Heat up a wok and add oil to it
- Stir-fry the garlic, ginger, mushrooms, bamboo shoots, chives and carrots for 2 mins
- Push the veggies aside then add in the cellophane noodles, light soy sauce, mirin and mushroom liquid (1 min)
- Add chopped spinach and stir everything till liquid is absorbed (1 min)
- Remove mixture and allow to cool
- Set the steamer over wok to high heat
- Brush a shallow dish with sesame oil
- In a small bowl, mix the hot bean paste and whatever is left over for the sesame oil
- How to make the tofu roll: Place one sheet of the tofu wrap on a flat, dry surface
- Spoon about 1/4 cup filling mixture onto the bottom 1/2 of the tofu sheet
- Gently fold the bottom and side edges over the filling mixture and continue to fold/form into a tight roll
- Place the seam-side down on the plate
- Repeat to make approx. 6 rolls
- Place plate with the rolls into the steamer and steam for 5 to 7 mins
- As soon as rolls are done, brush with the bean paste and serve either hot or cold
TIP: Cut the rolls into thick slices before serving.
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singapore style.
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