Stir-fried Stuffed Tofu Skin Rolls with Mixed Vegetables 炒素腐皮卷

A delightful Cantonese vegetarian dish featuring crispy pan-fried tofu skin rolls generously stuffed with a savory mixture of finely diced shiitake mushrooms, carrots, bamboo shoots, black fungus, and glass noodles, then stir-fried with tender Napa cabbage in a light, aromatic sauce.

Nutrition (per serving)

Ingredients

• 8sheets Dried Tofu Skin Sheets
• 6 Dried Shiitake Mushrooms
• 1medium Carrots
• 100g Bamboo Shoots
• 10g Dried Black Fungus
• 50g Glass Noodles
• 2tbsp Light Soy Sauce
• 1tbsp Vegetarian Oyster Sauce
• 1tsp Sesame Oil
• 0.5tsp White Pepper Powder
• 2tbsp Cornstarch
• 120ml Water
• 6tbsp Cooking Oil
• 2cloves Garlic
• 3 Ginger
• 200g Napa Cabbage
• 150ml Vegetable Broth
• 0.5tsp Sugar
• 0.25tsp Salt

Steps

1. Rehydrate dried tofu skin sheets, dried shiitake mushrooms, and dried black fungus in warm water until soft. Rehydrate glass noodles in warm water. Drain all rehydrated ingredients.
2. Dice the rehydrated shiitake mushrooms, carrots, and bamboo shoots finely. Slice the rehydrated black fungus thinly. Cut the rehydrated glass noodles into short pieces. Mince garlic and julienne ginger. Cut Napa cabbage into bite-sized pieces.
3. In a bowl, combine the diced shiitake mushrooms, carrots, bamboo shoots, black fungus, and cut glass noodles. Season with light soy sauce, vegetarian oyster sauce, sesame oil, and white pepper powder. Mix well.
4. Mix cornstarch with a small amount of water to form a slurry for sealing the rolls.
5. Lay out a rehydrated tofu skin sheet. Place a portion of the vegetable filling near one edge. Fold in the sides, then roll tightly, sealing the end with the cornstarch slurry. Repeat for all sheets.
6. Heat cooking oil in a large pan over medium-high heat. Pan-fry the tofu skin rolls until golden brown and crispy on all sides. Remove and set aside.
7. In the same pan, add a small amount of cooking oil. Sauté minced garlic and julienned ginger until fragrant. Add Napa cabbage and stir-fry until slightly softened.
8. Return the pan-fried tofu skin rolls to the pan. Pour in vegetable broth, light soy sauce, vegetarian oyster sauce, sugar, and salt. Bring to a simmer.
9. Mix the remaining cornstarch with water to create a slurry. Stir the slurry into the simmering sauce until it thickens to your desired consistency.
10. Serve hot.

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