Braised Tofu Skin Rolls with Mushrooms
Silky tofu skin wrapped around seasoned tofu and enoki mushrooms, braised in a savory soy-ginger sauce. One-pan, 25 minutes, deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 145
- Protein
- 12g
Ingredients
- 4 sheets Tofu skin sheets (yuba)
- 7 oz Firm tofu block
- 6 oz Enoki mushrooms
- 3 tbsp Soy sauce
- 1 tbsp Ginger, minced
- 2 cloves Garlic, minced
- 1 tbsp Rice vinegar
Instructions
- 1
Cut tofu into four 2-inch sticks. Trim the root ends off enoki mushrooms and separate gently.
- 2
Lay a tofu skin sheet flat. Place one tofu stick and a small bundle of enoki on the bottom edge.
- 3
Roll tightly from bottom to top, tucking in the sides as you go. Repeat with remaining tofu and mushrooms.
- 4
Heat oil in a skillet over medium-high. Gently sear rolls seam-side down until golden, about 90 seconds per side.
- 5
Pour in soy sauce, vinegar, and 1/2 cup water. Add ginger and garlic. Bring to a simmer.
- 6
Reduce heat to medium-low and braise uncovered for 8 minutes, spooning sauce over rolls halfway through.
Tools you’ll need
- cutting board
- chef's knife
- 12-inch skillet
- spoon for spooning sauce
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