Gluten-Free Tofu Skin Roll
Delight in the wholesome flavors of this Gluten-Free Tofu Skin Roll, a perfect plant-based appetizer or snack bursting with savory umami goodness. Made with tender tofu skin sheets (yuba) and packed with a flavorful filling of crumbled tofu, shredded carrots, shiitake mushrooms, and green onions, these rolls are seasoned with gluten-free tamari and sesame oil for a rich, Asian-inspired taste. The recipe prioritizes simplicity and health, requiring just 20 minutes of prep and gentle steaming for a light yet satisfying texture. These rolls are entirely gluten-free, making them a great option for those with dietary restrictions. Serve them warm, sliced into bite-sized portions, with extra tamari or your favorite dipping sauce for an elegant presentation that’s deliciously guilt-free.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 sheets tofu skin sheets (yuba)
- 200 grams firm tofu
- 1 medium carrot, finely shredded
- 4 pieces shiitake mushrooms, finely diced
- 2 stalks green onion, finely chopped
- 2 tablespoons gluten-free tamari (or gluten-free soy sauce)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil (for brushing)
Instructions
Prepare the tofu skin sheets by soaking them in warm water for 5–10 minutes until softened. Gently pat them dry with a clean kitchen towel. Be careful, as tofu skin can tear easily.
In a medium bowl, crumble the firm tofu into small pieces. Add the shredded carrot, diced shiitake mushrooms, and chopped green onions.
Season the filling with gluten-free tamari and sesame oil. Mix well to combine.
In a small bowl, mix the cornstarch and water to create a slurry. This will act as a glue to seal the rolls.
Lay a softened tofu skin sheet flat on a clean work surface. Place about 2 tablespoons of the filling mixture in a line near one edge of the sheet. Fold in the sides and roll tightly, similar to rolling a spring roll.
Brush a small amount of the cornstarch slurry along the edge of the tofu skin to seal the roll. Repeat this process with the remaining tofu skin sheets and filling.
Lightly brush the rolls with vegetable oil to prevent sticking and to help them develop a slight sheen when cooked.
Prepare a steamer and bring the water to a boil. Place the rolls in the steamer, ensuring they do not touch each other, and steam for 10–12 minutes until cooked through.
Remove the rolls from the steamer and let them cool slightly before serving. They can be sliced into smaller pieces for easier serving or enjoyed whole.
Serve warm with additional gluten-free tamari or a dipping sauce of your choice.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.7 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 573 mg | 44% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1313 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
