Sugar-Free Tofu Skin Roll

Delight your taste buds with these Sugar-Free Tofu Skin Rolls, a wholesome and flavor-packed recipe perfect for health-conscious eaters. Featuring tender tofu skin (yuba sheets) filled with a savory medley of julienned carrots, shiitake mushrooms, shredded cabbage, and crumbled tofu, this dish shines with fresh garlic and ginger aromatics. A splash of sugar-free soy sauce and sesame oil enhances the umami-rich filling, while a quick pan-fry gives the rolls a satisfyingly crispy exterior. Ready in under 45 minutes, these plant-based rolls are a versatile option for appetizers, light lunches, or a crowd-pleasing party snack. Plus, they’re fully sugar-free, making them a guilt-free indulgence you’ll return to time and again!

Nutriscore Rating: 83/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 sheets Tofu skin (yuba sheets)
• 1 medium (julienned) Carrot
• 4 medium (rehydrated if dried, finely sliced) Shiitake mushrooms
• 1 cup (shredded) Cabbage
• 1 block (crumbled) Firm tofu
• 2 cloves (minced) Garlic
• 1 teaspoon (freshly grated) Ginger
• 2 tablespoons Soy sauce (low-sodium, sugar-free)
• 2 teaspoons Sesame oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Cooking oil
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Chopped scallions (optional)

Directions

Step 1

Prepare the tofu skin by soaking the sheets in warm water for 5-10 minutes until pliable. Pat them dry with a clean kitchen towel and set aside.

Step 2

Heat 1 tablespoon of cooking oil in a skillet or wok over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 30 seconds.

Step 3

Add the julienned carrot, shiitake mushrooms, and shredded cabbage to the skillet. Sauté the vegetables for 3-4 minutes, until slightly softened.

Step 4

Crumble the tofu into the skillet and stir to combine with the vegetables. Season with soy sauce, sesame oil, salt, and black pepper. Cook for an additional 2-3 minutes.

Step 5

In a small bowl, mix the cornstarch and water to make a slurry. Pour it into the skillet, stirring to help bind the filling together. Remove the skillet from heat and let the filling cool slightly.

Step 6

Lay a tofu skin sheet flat on a clean work surface. Place 2-3 tablespoons of the filling mixture near one edge of the sheet. Roll the edge over the filling, tucking in the sides as you go, to form a tight roll.

Step 7

Repeat with the remaining tofu skin sheets and filling until all the rolls are assembled.

Step 8

Heat the remaining 1 tablespoon of cooking oil in a non-stick pan over medium heat. Place the rolls seam side down in the pan and cook for 2-3 minutes until golden brown and crisp. Flip and cook the other side for an additional 2-3 minutes.

Step 9

Transfer the tofu skin rolls to a serving plate. Garnish with chopped scallions if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(813.2g)

Amount per serving	% Daily Value*
Calories	1221.7

Total Fat 89.4g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 1727.7mg	0%
Total Carbohydrate 40.6g	0%
Dietary Fiber 12.9g	0%
Total Sugars 12.7g
Protein 74.7g	0%

Vitamin D 10.8IU	0%
Calcium 913.6mg	0%
Iron 12.8mg	0%
Potassium 1530.3mg	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: 63.6%

Protein: 23.6%

Carbs: 12.8%