High Protein Tofu Skin Roll
Elevate your plant-based protein game with this delightful recipe for High Protein Tofu Skin Rolls—a crispy, golden snack packed with flavor. Featuring nutrient-rich dried tofu skin sheets (yuba), crumbled extra-firm tofu, earthy shiitake mushrooms, fresh carrots, and vibrant scallions, this dish delivers a satisfying, protein-loaded bite with every roll. The filling is sautéed with fragrant sesame oil and seasoned with soy sauce, white pepper, and salt for a perfectly balanced taste profile. Rolled tightly in rehydrated tofu skin sheets, these savory bundles are pan-fried to perfection, creating a crispy exterior and tender interior. Ready in under 40 minutes, these rolls are ideal as a high-protein appetizer, snack, or main dish when paired with your favorite dipping sauce. Perfect for vegetarians and vegans, this recipe is a delicious way to enjoy plant-based protein while savoring bold and irresistible flavors.
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Recipe Information
Ingredients
- 3 large sheets Dried tofu skin sheets (yuba)
- 200 grams Extra-firm tofu
- 1 medium Carrot
- 6 pieces Shiitake mushrooms
- 2 stalks Scallions
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 teaspoons Cornstarch
- 3 tablespoons Water
- 0.25 teaspoons Salt
- 0.25 teaspoons White pepper
- 2 tablespoons Neutral oil (for frying)
Instructions
1. Rehydrate the tofu skin sheets by soaking them in warm water for 10 minutes until soft. Carefully pat them dry with a clean kitchen towel.
2. Crumble the extra-firm tofu into a mixing bowl until it resembles small granules.
3. Finely julienne the carrot, thinly slice the shiitake mushrooms, and chop the scallions.
4. Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the carrot, mushrooms, and scallions. Sauté for 3-4 minutes until softened.
5. Add the crumbled tofu to the skillet. Stir in 2 tablespoons of soy sauce, 0.25 teaspoons of salt, and 0.25 teaspoons of white pepper. Cook for 2 more minutes. Remove the filling mixture from the heat and let it cool slightly.
6. Take a softened tofu skin sheet and place it on a flat surface. Add about 2-3 tablespoons of the filling across one edge of the sheet. Roll it up tightly, folding in the sides toward the center to create a sealed roll. Repeat with the remaining sheets and filling.
7. In a small bowl, mix 2 teaspoons of cornstarch with 3 tablespoons of water to create a slurry. Use this to seal the edges of the rolls, if necessary.
8. Heat 2 tablespoons of neutral oil in a skillet over medium-high heat. Place the rolls seam-side down in the hot oil and fry for 2-3 minutes per side until golden brown and crispy.
9. Remove the rolls from the skillet and place them on a paper towel-lined plate to remove excess oil. Let them cool for 1-2 minutes.
10. Serve while warm as a high-protein snack or pair with a dipping sauce of your choice.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1852 mg | 81% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 9.3 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1946 mg | 150% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1858 mg | 40% | |
*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.
