Chinese cuisine

Easy

Tofu Roulade

Name: Tofu Roulade
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: ㅤ For The Spinach; 1/4 tsp. Baking Soda; 1/4 tsp. Salt; 9 oz. Spinach; ㅤ Spinach Pork Filling; 9 oz. Ground Pork; 1 tbsp. Shaoxing Wine; 1 tbsp. Soy Sauce; 1/2 tsp. Salt; 1/2 tsp. Sugar; 1/4 tsp. White Pepper; 1 tbsp. Ginger, Minced; 1 Large Egg; ㅤ Water Chestnut Pork Filling; 1 cup Water Chestnut, diced; 9 oz. Ground Pork; 1 tbsp. Shaoxing Wine; 1 tbsp. Soy Sauce; 1/2 tsp. Salt; 1/2 tsp. Sugar; 1 tbsp. Ginger, Minced; 2 tbsp. Green Onion, Chopped; 1/4 tsp. White Pepper; 1 Large Egg ㅤ ㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤ; 8 Sheets Tofu Skin (Length:10in / Width: 5in); 1/2 cup Egg Wash

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

With it’s vibrant, golden colors tofu roulade is a beautiful dish that can be both a snack and an appetizer. The sweet juicy meat is wrapped in crisp fried tofu skin. Being both pleasing to the eyes and delicious, it is a dish that impresses for any occasion.

Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

ㅤ For The Spinach
1/4 tsp. Baking Soda
1/4 tsp. Salt
9 oz. Spinach
ㅤ Spinach Pork Filling
9 oz. Ground Pork
1 tbsp. Shaoxing Wine
1 tbsp. Soy Sauce
1/2 tsp. Salt
1/2 tsp. Sugar
1/4 tsp. White Pepper
1 tbsp. Ginger, Minced
1 Large Egg
ㅤ Water Chestnut Pork Filling
1 cup Water Chestnut, diced
9 oz. Ground Pork
1 tbsp. Shaoxing Wine
1 tbsp. Soy Sauce
1/2 tsp. Salt
1/2 tsp. Sugar
1 tbsp. Ginger, Minced
2 tbsp. Green Onion, Chopped
1/4 tsp. White Pepper
1 Large Egg ㅤ ㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤㅤ
8 Sheets Tofu Skin (Length:10in / Width: 5in)
1/2 cup Egg Wash

Directions:

Step 1 Boiling spinach:

Boil a pot of water, pour baking soda and salt into the water. The spinach will remain green after it is blanched. Then put it in the spinach, boil it and take it out quickly.

Step 2 Boiling spinach:

Put it in ice water and cool it down.

Step 3

Cut spinach into minced

Step 4

Seasoning with minced pork and spinach: Add spinach, Shaoxing cooking wine, soy sauce, salt, sugar, white pepper, minced ginger, and eggs to the minced pork and stir well.

Step 5

Cut water chestnuts into minced.

Step 6

Seasoning for pork and white chestnut: Add cooking wine, soy sauce, salt, sugar, chopped ginger, chopped green onion, white chestnut, white pepper, and eggs to the minced pork and stir well.

Step 7

Spread a rectangular tofu skin on a cutting board, and evenly smear the egg mixture on the tofu skin. Use chopsticks to put the minced meat on the edge of the tofu skin and spread it out. Keep rolling forward.

Step 8

Fry the tofu skin in a frying pan at 170-210°F/80-100°C. Note that the oil temperature should not be too high when frying, otherwise the tofu skin will be burnt easily. This dish tastes crispy while it is hot.

Step 9

Cut the fried tofu skin with a knife and set it on the plate to complete.

Step 10

Enjoy!

Features:

Crispy, beautiful, colorful and delicious.

Key point:

The spinach should be blanched quickly, and the cold water should be cool but thoroughly, otherwise it will be Easy to turn yellow. When wrapping the tofu skin, apply egg liquid so that the tofu skin is not easy to break. The temperature of the frying oil should not be very high. It is best to use a spoon to press the roll into the oil so that it will be evenly heated.