Sugar-Free Tofu Skin Roll
Delight in the wholesome goodness of Sugar-Free Tofu Skin Rolls, a flavor-packed dish that combines plant-based ingredients with a savory twist. This vegan recipe features tender yuba sheets wrapped around a vibrant medley of julienned carrots, shiitake mushrooms, shredded cabbage, and crumbled tofu, all seasoned with aromatic garlic, ginger, and soy sauce. These golden-brown rolls are crisp on the outside and loaded with a satisfying filling that’s expertly bound using a cornstarch slurry. Perfect for those seeking sugar-free and protein-rich options, this dish can be prepared in under 45 minutes and makes an impressive appetizer, snack, or light meal. Serve these rolls warm with a garnish of chopped scallions, and enjoy a unique take on healthy, plant-based cuisine!
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Recipe Information
Ingredients
- 6 sheets Tofu skin (yuba sheets)
- 1 medium (julienned) Carrot
- 4 medium (rehydrated if dried, finely sliced) Shiitake mushrooms
- 1 cup (shredded) Cabbage
- 1 block (crumbled) Firm tofu
- 2 cloves (minced) Garlic
- 1 teaspoon (freshly grated) Ginger
- 2 tablespoons Soy sauce (low-sodium, sugar-free)
- 2 teaspoons Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Cooking oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chopped scallions (optional)
Instructions
Prepare the tofu skin by soaking the sheets in warm water for 5-10 minutes until pliable. Pat them dry with a clean kitchen towel and set aside.
Heat 1 tablespoon of cooking oil in a skillet or wok over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 30 seconds.
Add the julienned carrot, shiitake mushrooms, and shredded cabbage to the skillet. Sauté the vegetables for 3-4 minutes, until slightly softened.
Crumble the tofu into the skillet and stir to combine with the vegetables. Season with soy sauce, sesame oil, salt, and black pepper. Cook for an additional 2-3 minutes.
In a small bowl, mix the cornstarch and water to make a slurry. Pour it into the skillet, stirring to help bind the filling together. Remove the skillet from heat and let the filling cool slightly.
Lay a tofu skin sheet flat on a clean work surface. Place 2-3 tablespoons of the filling mixture near one edge of the sheet. Roll the edge over the filling, tucking in the sides as you go, to form a tight roll.
Repeat with the remaining tofu skin sheets and filling until all the rolls are assembled.
Heat the remaining 1 tablespoon of cooking oil in a non-stick pan over medium heat. Place the rolls seam side down in the pan and cook for 2-3 minutes until golden brown and crisp. Flip and cook the other side for an additional 2-3 minutes.
Transfer the tofu skin rolls to a serving plate. Garnish with chopped scallions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 12.7 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 914 mg | 70% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1530 mg | 33% | |
*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.
