Low Carb Tofu Skin Roll
Delight in the irresistible flavors of this Low Carb Tofu Skin Roll recipe—a perfect blend of nutritious vegetables and savory seasoning wrapped in tender yuba sheets. Packed with crisp cabbage, sweet carrots, and fresh mung bean sprouts, these rolls are stir-fried to perfection with aromatic garlic, ginger, and sesame oil. The tofu skin creates a golden, crispy exterior when pan-fried, making these rolls both visually stunning and deliciously satisfying. With just 35 minutes of preparation and cooking time, this light yet hearty dish is ideal for low-carb diets and plant-based eaters alike. Serve them warm as an appetizer or main course, paired with a dipping sauce like spicy chili oil or soy sauce for an extra burst of flavor. It's a healthy recipe that’s big on taste and texture!
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Recipe Information
Ingredients
- 4 sheets Tofu skin (yuba sheets)
- 200 grams Cabbage
- 100 grams Carrots
- 3 stalks Scallions
- 100 grams Mung bean sprouts
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 teaspoons Avocado oil (or any neutral oil)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the tofu skin (yuba sheets) by soaking them in warm water for 5-10 minutes until pliable. Drain and pat dry with a clean kitchen towel.
Shred the cabbage and carrots into thin strips. Slice the scallions into small pieces.
Heat a large skillet or wok over medium heat and add avocado oil. Once hot, sauté the minced garlic and ginger until fragrant, about 30 seconds.
Add the cabbage, carrots, mung bean sprouts, and scallions to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender but still crisp.
Season the vegetable mixture with soy sauce, sesame oil, salt, and black pepper. Stir well and cook for another minute. Remove from heat and let the mixture cool slightly.
Lay one tofu skin sheet on a clean, flat surface. Place 2-3 tablespoons of the vegetable filling in the center of the sheet, spreading it out slightly.
Fold the sides of the tofu skin over the filling, then roll it up tightly from the bottom to form a neat roll. Repeat with the remaining sheets and filling.
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of avocado oil. Place the tofu skin rolls seam-side down into the skillet.
Pan-fry the rolls for 2-3 minutes on each side, until golden and crispy all around.
Slice the tofu skin rolls into halves or thirds if desired and serve warm as a main dish or appetizer. Optionally, pair with a dipping sauce such as chili oil or additional soy sauce.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 17.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1302 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.
