Pan-Fried Tofu Skin Rolls with Ginger Dip
Crispy tofu skin wraps stuffed with ginger, scallion, and shiitake mushrooms, pan-fried until golden and served with a punchy soy-vinegar dipping sauce. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Soak tofu skin sheets in warm water for 3 minutes until pliable, then lay flat on a clean towel.
Step 2
Combine minced mushrooms, scallion, and ginger in a bowl, stirring to combine evenly.
Step 3
Divide the mushroom filling among the tofu sheets, placing a spoonful near one edge of each sheet.
Step 4
Roll each sheet tightly away from you, tucking in the sides like a spring roll; set seam-side down.
Step 5
Heat oil in a skillet over medium-high until shimmering, about 60 seconds, then slide rolls in seam-side down.
Step 6
Sear rolls without moving for 2–3 minutes until golden and crispy, then flip and cook the other side 90 seconds.
Step 7
Whisk soy sauce, rice vinegar, and sesame oil in a small bowl for dipping sauce.
Step 8
Transfer rolls to a plate and serve immediately with the dipping sauce on the side.
Tools you’ll need
- shallow bowl or plate for soaking
- paper towels
- mixing bowl
- 12-inch skillet
- small bowl for sauce
- whisk
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