Tempeh Stuffed Tofu Skin Roll

Name: Tempeh Stuffed Tofu Skin Roll
Yield: 4
Cuisine: Chinese
Ingredients: 2 full sheets of fresh tofu skin; 250 g cabbage (julienned); 1 stalk celery (cut into matchsticks); 1 small carrot (shredded); 3 dried shiitake mushrooms (soaked overnight and sliced); 100 g Angie's Organic Soybean Tempeh (cut into matchsticks); 1.5 tbsp tamari; 0.5 tsp sugar; 0.5 tsp white pepper; 1 tsp sesame oil; 4 slices ginger; 2 cups water; 2 tbsp tamari; 1.5 tsp sugar; 1 cinnamon stick; 5 star anise; 2 tbsp corn flour; 4 tbsp water; 0 Coriander (for garnishing); 0 Toasted sesame seeds (for garnishing)

July 31, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l65w723c, title=Tempeh Stuffed Tofu Skin Roll ]]

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Tempeh Stuffed Tofu Skin Roll

Here's something we prepared to wrap up 初十五, the fithteenth and last day of CNY, as well as Chap Goh Meh, otherwise known as Chinese Valentine’s Day – a delicious Tempeh Stuffed Tofu Skin roll recipe that is perfect for sharing with those you love 💖

Servings: 4

Keywords: Vegan, Vegetarian, Tofu

Prep Time: 0 mins
Cook Time: 0 mins
Total Time: 0 mins

Ingredients

Instructions

Ingredients

2 full sheets of fresh tofu skin
250 g cabbage (julienned)
1 stalk celery (cut into matchsticks)
1 small carrot (shredded)
3 dried shiitake mushrooms (soaked overnight and sliced)
100 g Angie's Organic Soybean Tempeh (cut into matchsticks)

Filling's seasoning

1 ½ tbsp tamari
½ tsp sugar
½ tsp white pepper
1 tsp sesame oil

Broth and Sauce

4 slices ginger
2 cups water
2 tbsp tamari
1 ½ tsp sugar
1 cinnamon stick
5 star anise
2 tbsp corn flour
4 tbsp water
Coriander (for garnishing)
Toasted sesame seeds (for garnishing)

Instructions

Heat pan with olive oil. Pan fry matchstick tempeh till crispy. Set aside.
In the same pan, add 1 tsp sesame oil. Sauté mushroom until aromatic. Add carrots and celery.
Tip: If you prefer the carrots to be softer, sauté longer.
Add cabbage and toss until well combined. Season with tamari, sugar and white pepper. Add in the pan-fried tempeh. Dish out into a large bowl.
Lay the tofu skin on a flat surface. With a damp kitchen towel, wipe down both side of each tofu skin to remove the salt.
Lay one sheet on a flat surface, place all the fillings at the top of the sheet (the side closer to you) and bring the sides to the middle then roll it into an enclosed log.
Transfer the log onto another sheet of tofu skin and roll it up again. Seal the openings with the flour paste.
Heat up a wok with some oil. Shallow fry the roll until golden brown. Remove and set aside.
With the same wok, drizzle some oil. Sauté ginger until fragrant. Pour in the water and add in the cinnamon stick and star anise. Bring it to a rolling boil.
Season with tamari and sugar. Once the sugar is melted, turn the heat down and carefully place the tofu skin roll into the pan.
Using a ladle, spoon the sauce over the tofu skin roll several times.
Cook each side for about 5 minutes. Transfer the roll onto a clean shopping board a let it cool before slicing it.
Thicken the remaining sauce in the pan with corn starch slurry.
To serve, slather the tofu skin roll with the sauce and garnish with coriander and sesame seeds.
Tip: You can serve the sauce separately, as a dip.

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