Stuffed Tofu Skin Rolls
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Utilize this unique ingredient to make a delicious and low-carb dish that is made entirely in one pan!
These tofu skin rolls, stuffed with thinly sliced meat and enoki mushrooms, are quickly braised in a slightly sweet and spicy sauce, resulting in a flavorful dish that can be enjoyed on its own or served as an accompaniment to rice, noodles, and more.
The key ingredient in this dish is tofu skin, also known as bean curd skin, the thin film that forms on the surface of heated soy milk. It is a low-calorie, high-protein food commonly used in Chinese and Japanese cooking for cold salads, soups, and dim sum dishes. My favorite tofu skin dish is fu pei guen (腐皮卷), a dim sum dish featuring stuffed tofu skin rolls. This dish along with my love for stuffed cabbage rolls inspired me to make my own version of stuffed tofu skin rolls.
If you are looking for low-carb dishes for personal, medical, or other reasons, this is a great recipe to add to your rotation. The tofu skin itself is already cooked, so it requires very little additional cooking time. Because tofu skin is not commonly used outside of East Asian cuisines, you will likely need to visit an Asian grocery store or a specialty vegan/vegetarian store to find it.
There are many varieties of tofu skin that differ in shape, size, and texture. For this recipe, be sure to use tofu skin sheets, also known as bean curd sheets. Examples of the correct product are shown below:
In addition to tofu skin or bean curd sheets, you will need enoki mushrooms and thinly-sliced meat specifically for hot pot. These ingredients are also readily available in Asian grocery stores, however if you are unable to find them, you may substitute the enoki mushrooms with other straw-type mushrooms and the thinly-sliced meat with a thin layer of ground meat.
- 150 grams Fresh bean curd or tofu skin
- 10 slices thinly sliced beef
- 1 package enoki mushrooms (200 grams)
- 3/4 cup water
- 2 tablespoons gochujang
- 2 cloves garlic (minced)
- 2 teaspoons soy sauce
- 1 teaspoon honey
- Chopped cilantro to top
- Toasted sesame seeds to top
- 1 Cut the roots off of the enoki mushrooms and gently wash with water. Separate it into 5 equal bunches.
- 2
Open the pack of bean curd and gently unfold the sheets, without breaking it. You should be able to separate the sheets as they are, but you can also run the sheet under running water for 2 seconds to slightly soften them.- 3
Cut the bean curd into 5 large rectangles. (Size accuracy does not really matter, just a long as it’s big enough to wrap the enoki mushrooms and beef).- 4
Place one rectangular sheet of bean curd down and add 2 pieces of beef and an enoki mushroom bunch. Roll the bean curd sheet up tightly like a burrito and cut the roll in half. (Cutting the roll in half is optional).- 5
Repeat to make the other rolls. You should now have 10 half-rolls.- 6
In a pan small bowl, whisk together water, gochujang, garlic, soy sauce, and honey. Pour the sauce into a large pan over low heat and place the rolls into the sauce. Cover the pan with a lid and simmer for 8-10 minutes.- 7
Flip the rolls to the other side and cover the pan. Simmer for an additional 5-8 minutes. Add some more water if needed.- 8
At this point, the beef should be completely cooked and the rolls should be limp. If not, continue cooking.- 9
Top the rolls with cilantro and sesame seeds and enjoy!beef tofu skin rolls, tofu skin rolls recipe, enoki mushroom tofu skin rolls, tofu skin roll, bean curd rolls - 2