Low Sodium Tofu Skin Roll
Elevate your plant-based meals with this flavorful Low Sodium Tofu Skin Roll recipe! Perfectly golden and crisp on the outside, these delicious rolls are filled with a vibrant medley of shiitake mushrooms, carrots, cabbage, and crumbled tofu, seasoned with hints of ginger and garlic. Using softened yuba (tofu skin) as the wrapper, these rolls are not only a protein-packed delight but also a great low-sodium option for those watching their salt intake. Pan-fried to perfection with a light cornstarch coating for extra crunch, they make an irresistible appetizer or snack. Serve them warm with an optional low-sodium soy sauce for dipping, and enjoy a healthy, savory treat that’s both satisfying and nutritious. Whether you're vegan or simply exploring new foods, these tofu skin rolls are a must-try!
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Recipe Information
Ingredients
- 4 sheets Dried tofu skin (yuba)
- 6 medium Shiitake mushrooms
- 1 small Carrot
- 1 cup Cabbage
- 1 block Firm tofu
- 1 teaspoon Sesame oil
- 2 tablespoons Low-sodium soy sauce (optional for dipping)
- 1 teaspoon Ginger
- 2 cloves Garlic
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for sealing rolls)
- 2 tablespoons Neutral oil (for pan-frying)
Instructions
Soak the tofu skin sheets in warm water for 10-15 minutes until they soften. Carefully drain and pat them dry with a clean kitchen towel.
Finely chop the shiitake mushrooms, carrot, cabbage, ginger, and garlic. Crumble the firm tofu into small bits.
Heat the sesame oil in a skillet over medium heat. Sauté the ginger and garlic for 1-2 minutes until fragrant.
Add the chopped mushrooms, carrot, and cabbage to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the crumbled tofu and cook for another 2-3 minutes. Remove the mixture from heat and let it cool slightly.
Lay a softened tofu skin sheet flat on a clean surface. Spoon about 3 tablespoons of the vegetable mixture onto one end of the sheet, leaving a 1-inch border at the edges.
Fold the sides of the tofu skin over the filling, then roll it tightly like a burrito. Use a small amount of water to seal the edge of the roll. Repeat with the remaining sheets and filling.
Mix the cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Lightly brush each roll with the slurry to give them a golden-brown finish when pan-frying.
Heat the neutral oil in a skillet over medium heat. Place the rolls seam-side down and cook for 2-3 minutes per side until golden brown and crisp.
Remove the rolls from the skillet and let them rest on a paper towel to absorb any excess oil.
Serve warm with low-sodium soy sauce or your choice of low-sodium dipping sauce. Enjoy!
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 420 mg | 9% | |
*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.
