Sunday, May 19, 2013

Mushroom Tofu Skin Roll

Mushroom Tofu Skin Roll
This recipe is so um um good.  It can be eaten as a snack or appetizer or as an entree that goes with your favorite rice.   You can also cut it into sushi rolls or dim sum to enjoy as brunch.
My own original recipe.
Prep Time: 20 minutes / Cook Time 20 minutes

Mushroom Tofu Skin Roll

  • 1 package Frozen or dried tofu skin sheets (soak for few second if you are using dried tofu skin sheet)
  • 1 small bowl soaked vermicelli
  • 1 bowl chopped napa cabbage
  • 1 cup dried fungus mushroom - soak and cut into a small dice
  • 5 dried shiitake mushroom - soak, remove the stem and into a small dice
  • 1/2 cup dried lily flower - soak and chop
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1/8 cup water or chicken stock
  • 2 cloves minced garlic
  • 1/2 tbsp chopped fresh ginger
  • 1 tbsp vegetable oil
Cooking Directions:
  1. Heat a tbsp of oil and fry the minced garlic and chopped ginger until fragrant and add the shiitake mushroom, fungus mushroom and lily flower. 
  2. Simmer in 1/8 cup water or chicken stock and add the napa, soy sauce, oyster sauce and pinch of salt if need it. 
  3. When the napa is already wilted, add the vermicelli and stir it until there is no more liquid.
  4. In a dry cutting board, spread a layer of tofu skin and spoon some of the cooked stuffing at the edge, then fold the two sides and roll it.  Do it until there is no more stuffing. 
  5. Fry the tofu skin roll until golden.   
  6. Serve and enjoy.


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