Low Carb Tofu Skin Roll
Looking for a wholesome and flavorful low-carb alternative to traditional wraps? These Low Carb Tofu Skin Rolls are your perfect go-to! Made with umami-rich tofu skin (yuba sheets), these rolls are packed with a vibrant medley of stir-fried vegetables, including crisp cabbage, sweet carrots, and crunchy mung bean sprouts, all seasoned with soy sauce, sesame oil, and a hint of garlic and ginger. Gently pan-fried to golden perfection, they’re delightfully crispy on the outside while remaining tender and bursting with flavor inside. Ready in just 35 minutes, this nutritious and gluten-free dish doubles as a satisfying appetizer or light main course. Serve them with your favorite dipping sauce for that extra zing, and enjoy a healthy meal that doesn’t compromise on taste or texture! Perfect for those seeking low-carb, plant-based, and gluten-free options.
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Ingredients
- 4 sheets Tofu skin (yuba sheets)
- 200 grams Cabbage
- 100 grams Carrots
- 3 stalks Scallions
- 100 grams Mung bean sprouts
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 teaspoons Avocado oil (or any neutral oil)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Prepare the tofu skin (yuba sheets) by soaking them in warm water for 5-10 minutes until pliable. Drain and pat dry with a clean kitchen towel.
Step 2
Shred the cabbage and carrots into thin strips. Slice the scallions into small pieces.
Step 3
Heat a large skillet or wok over medium heat and add avocado oil. Once hot, sauté the minced garlic and ginger until fragrant, about 30 seconds.
Step 4
Add the cabbage, carrots, mung bean sprouts, and scallions to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender but still crisp.
Step 5
Season the vegetable mixture with soy sauce, sesame oil, salt, and black pepper. Stir well and cook for another minute. Remove from heat and let the mixture cool slightly.
Step 6
Lay one tofu skin sheet on a clean, flat surface. Place 2-3 tablespoons of the vegetable filling in the center of the sheet, spreading it out slightly.
Step 7
Fold the sides of the tofu skin over the filling, then roll it up tightly from the bottom to form a neat roll. Repeat with the remaining sheets and filling.
Step 8
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of avocado oil. Place the tofu skin rolls seam-side down into the skillet.
Step 9
Pan-fry the rolls for 2-3 minutes on each side, until golden and crispy all around.
Step 10
Slice the tofu skin rolls into halves or thirds if desired and serve warm as a main dish or appetizer. Optionally, pair with a dipping sauce such as chili oil or additional soy sauce.
Nutrition Facts
| Serving size | (550.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 554.0 |
| Total Fat 33.5g | 0% |
| Saturated Fat 4.9g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2303.6mg | 0% |
| Total Carbohydrate 38.1g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 17.1g | |
| Protein 27.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.1mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1302.4mg | 0% |
Source of Calories