Low Sodium Tofu Skin Roll

Indulge in the savory simplicity of these Low Sodium Tofu Skin Rolls, a healthy, plant-based delight packed with vibrant flavors and satisfying textures. Featuring tender tofu skin (yuba) wrapped around a medley of fresh vegetables such as shiitake mushrooms, cabbage, and carrots, this recipe offers a low-sodium twist on a classic Asian-inspired dish. Pan-fried to golden perfection with a light cornstarch coating, these rolls boast a crisp exterior and a flavorful, protein-rich filling. Ideal as an appetizer or a light meal, they can be served warm with a side of optional low-sodium soy sauce for dipping. Quick to prepare and loaded with umami, these vegetarian rolls bring a delicious balance of taste and nutrition to your table.

Nutriscore Rating: 85/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 sheets Dried tofu skin (yuba)
• 6 medium Shiitake mushrooms
• 1 small Carrot
• 1 cup Cabbage
• 1 block Firm tofu
• 1 teaspoon Sesame oil
• 2 tablespoons Low-sodium soy sauce (optional for dipping)
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1 tablespoon Cornstarch
• 2 tablespoons Water (for sealing rolls)
• 2 tablespoons Neutral oil (for pan-frying)

Directions

Step 1

Soak the tofu skin sheets in warm water for 10-15 minutes until they soften. Carefully drain and pat them dry with a clean kitchen towel.

Step 2

Finely chop the shiitake mushrooms, carrot, cabbage, ginger, and garlic. Crumble the firm tofu into small bits.

Step 3

Heat the sesame oil in a skillet over medium heat. Sauté the ginger and garlic for 1-2 minutes until fragrant.

Step 4

Add the chopped mushrooms, carrot, and cabbage to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.

Step 5

Stir in the crumbled tofu and cook for another 2-3 minutes. Remove the mixture from heat and let it cool slightly.

Step 6

Lay a softened tofu skin sheet flat on a clean surface. Spoon about 3 tablespoons of the vegetable mixture onto one end of the sheet, leaving a 1-inch border at the edges.

Step 7

Fold the sides of the tofu skin over the filling, then roll it tightly like a burrito. Use a small amount of water to seal the edge of the roll. Repeat with the remaining sheets and filling.

Step 8

Mix the cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Lightly brush each roll with the slurry to give them a golden-brown finish when pan-frying.

Step 9

Heat the neutral oil in a skillet over medium heat. Place the rolls seam-side down and cook for 2-3 minutes per side until golden brown and crisp.

Step 10

Remove the rolls from the skillet and let them rest on a paper towel to absorb any excess oil.

Step 11

Serve warm with low-sodium soy sauce or your choice of low-sodium dipping sauce. Enjoy!

Nutrition Facts

Serving size	(804g)

Amount per serving	% Daily Value*
Calories	1091.1

Total Fat 75.7g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1137.2mg	0%
Total Carbohydrate 40.3g	0%
Dietary Fiber 12.7g	0%
Total Sugars 11.5g
Protein 74.9g	0%

Vitamin D 16.2IU	0%
Calcium 879.8mg	0%
Iron 12.3mg	0%
Potassium 1540.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 26.2%

Carbs: 14.1%