Crispy Tofu Skin Rolls with Soy Dipping Sauce
Tender tofu skin rolled around a savory mushroom-scallion filling, pan-fried until edges crisp, then braised in a salty-sweet soy glaze. Serve hot with a tangy dipping sauce for a weeknight dinner that tastes like takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 218
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Soak tofu skin sheets in warm water until pliable, about 2 minutes. Pat dry gently.
Step 2
Heat 1 tbsp sesame oil in a 10-inch skillet over medium-high. Add mushrooms and cook, stirring often, until no liquid remains, ~4 minutes.
Step 3
Stir in scallions and 2 tbsp soy sauce. Remove from heat. Lay a tofu skin flat, spoon 2 tbsp filling along one edge, roll tightly, tucking in sides.
Step 4
Repeat with remaining tofu skins and filling. Heat remaining 1 tbsp sesame oil in the skillet over medium-high. Place rolls seam-side down.
Step 5
Sear rolls without moving until golden-brown on bottom, ~2 minutes. Add 3 tbsp soy sauce and 3 tbsp water. Cover and braise until sauce thickens slightly, ~3 minutes.
Step 6
Mix remaining 1 tbsp sesame oil, 2 tbsp rice vinegar, and 1 tbsp water in a small bowl for dipping sauce. Serve rolls hot with sauce alongside.
Tools you’ll need
- 10-inch nonstick or cast iron skillet with lid
- small mixing bowl
- slotted spoon or tongs
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