ramyaramesh3007These high protein beancurd skin rolls are stuffed with tofu, mushrooms, carrots and drenched in an umami sauce for the perfect mouthwatering dish!
Beancurd skin rolls, also known as tofu skin rolls or fu pei guen (腐皮卷), are a popular dim sum prepared by wrapping a flavourful filling in sheets of dried beancurd skin (also called yuba or bean curd sheets) and then steaming or deep-frying them.
The tofu skin I used here contains 42 grams of protein (4 servings) which is insane! When stuffed with extra firm tofu, you get 25 grams of protein per serving so it makes for the perfect high protein snack. You can get tofu skin at asian supermarkets – dried or frozen. Dried ones are pretty shelf-stable so you can keep them for 1-2 years.
Ingredients You Need
- dried beancurd sheets
- protein – extra firm tofu or tempeh
- vegetables – shitake mushrooms, carrot
- aromatics – spring onions
- binder – cornstarch
- seasonings – sesame oil, mushroom seasoning, five spice
- sweetener – agave / coconut sugar / maple syrup
- umami sauce
- aromatics – ginger, garlic, green onion
- sauces – soy sauce, vegan oyster sauce, cooking wine, agave, white pepper
- corn starch slurry
Gluten free substitutions: Ensure mushroom seasoning is gluten free. Use gluten free soy sauce and vegan oyster sauce.
Allium free substitutions: Substitute spring onions with coriander for the filling. Instead of garlic, use a pinch of hing (asafoetida).
Tofu Skin Rolls (Dim Sum Beancurd Rolls)
Ingredients
- 125 g beancurd skin 3 sheets
- 1 tbsp corn starch + 2tbsp water
- 450 g extra firm tofu
- 6 fresh shitake mushrooms
- 1 small carrot
- 2 stalks spring onions
- 1 tbsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp mushroom seasoning
- 1/2 tsp five spice
- 1 tsp agave
- 1 tsp salt
Sauce
- 1 tbsp sesame oil
- 3-4 slices ginger
- 3 cloves garlic smashed
- 2 stalks green onion
- 1 tsp light soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp cooking wine
- 1 tsp agave
- 1/2 tsp white pepper
- 1/2 cup water
- 1 tsp cornstarch +1 tbsp water
Instructions
- Lightly dampen or briefly soak sheets in warm water until pliable. Pat dry. This step is optional because steaming them would soften them as well.
- Chop shitake mushrooms and cooked them until all water is released. Chop spring onions and julienne carrots.
- Crumble some tofu in a bowl. Mix together cooked mushrooms, carrots, spring onions and all seasoning. Combine well.
- Cut the beancurd sheets into squares – about 15-20cm in length.
- Place a spoonful of filling onto a sheet, roll it up like a spring roll, and seal the 4 edges with corn starch slurry.
- Steam in a steamer basket for 8-10 minutes.
- Add oil to a pan and saute ginger, garlic and scallions. Add seasonings, water, corn starch slurry and bring to a boil.
- Plate the tofu skin rolls neatly on a plate and spoon the sauce over. Garnish with more green onions and toasted sesame seeds. Enjoy!