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Tofu Skin Rolls (Dim Sum Beancurd Rolls)

These high protein beancurd skin rolls are stuffed with tofu, mushrooms, carrots and drenched in an umami sauce for the perfect mouthwatering dish!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Chinese
Keyword: asian, beancurd skin, high protein, tofu skin
Servings: 4

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!