Crispy Tofu Skin Rolls with Soy Dipping Sauce

Ingredients

• 4 sheets tofu skin sheets (dried, softened in warm water 2 min)
• 6 oz shiitake mushrooms, finely chopped
• 3 whole scallions, white and light green parts, thinly sliced
• 5 tbsp soy sauce, divided (2 tbsp for filling, 3 tbsp for braise)
• 2 tbsp sesame oil
• 2 tbsp rice vinegar (for dipping sauce)

Instructions

1. 1

   Soak tofu skin sheets in warm water until pliable, about 2 minutes. Pat dry gently.

2. 2

   Heat 1 tbsp sesame oil in a 10-inch skillet over medium-high. Add mushrooms and cook, stirring often, until no liquid remains, ~4 minutes.

3. 3

   Stir in scallions and 2 tbsp soy sauce. Remove from heat. Lay a tofu skin flat, spoon 2 tbsp filling along one edge, roll tightly, tucking in sides.

4. 4

   Repeat with remaining tofu skins and filling. Heat remaining 1 tbsp sesame oil in the skillet over medium-high. Place rolls seam-side down.

5. 5

   Sear rolls without moving until golden-brown on bottom, ~2 minutes. Add 3 tbsp soy sauce and 3 tbsp water. Cover and braise until sauce thickens slightly, ~3 minutes.

6. 6

   Mix remaining 1 tbsp sesame oil, 2 tbsp rice vinegar, and 1 tbsp water in a small bowl for dipping sauce. Serve rolls hot with sauce alongside.

Tools you’ll need

• 10-inch nonstick or cast iron skillet with lid
• small mixing bowl
• slotted spoon or tongs

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