Pan-Fried Tofu Skin Rolls with Ginger Dip
Crispy tofu skin wraps stuffed with ginger, scallion, and shiitake mushrooms, pan-fried until golden and served with a punchy soy-vinegar dipping sauce. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 12g
Ingredients
- 4 sheets tofu skin sheets (dried yuba), rehydrated
- 150 g shiitake mushrooms, minced
- 3 stalks scallion, thinly sliced
- 1.5 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- 1
Soak tofu skin sheets in warm water for 3 minutes until pliable, then lay flat on a clean towel.
- 2
Combine minced mushrooms, scallion, and ginger in a bowl, stirring to combine evenly.
- 3
Divide the mushroom filling among the tofu sheets, placing a spoonful near one edge of each sheet.
- 4
Roll each sheet tightly away from you, tucking in the sides like a spring roll; set seam-side down.
- 5
Heat oil in a skillet over medium-high until shimmering, about 60 seconds, then slide rolls in seam-side down.
- 6
Sear rolls without moving for 2–3 minutes until golden and crispy, then flip and cook the other side 90 seconds.
- 7
Whisk soy sauce, rice vinegar, and sesame oil in a small bowl for dipping sauce.
- 8
Transfer rolls to a plate and serve immediately with the dipping sauce on the side.
Tools you’ll need
- shallow bowl or plate for soaking
- paper towels
- mixing bowl
- 12-inch skillet
- small bowl for sauce
- whisk
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