1 bĘ°į»c trong 1 phĆŗt
Giį»i thiį»u
Follow new account @vegan.healthy.plan more for daily recipes š
Stuffed rice rollsš
By woon.heng .
Recipe (makes 4 rolls)ā£
Ingredients:
- 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)ā£
- 7oz (200g) firm tofu - drained, pressed & mashedā£
- 1 cup (140g) chopped Gailan stems (or use kale/broccoli/sauteĢed vegetables)ā£
- 1 piece YouTiao (or use fried wonton skins, croutons, saltine crackers)ā£
- 1/2 cup (80g) salted preserved dried radish (or use pickles/relish)ā£
- 1/2 cup finely shredded purple cabbage (or use vegetables of choice)ā£
- 1 tablespoon soy sauce/tamariā£
- a drizzle of dark soy sauce for color (optional)ā£
- toasted sesame seedsā£
- oil for cooking, salt to tasteā£
ā£.
Instructions:
ā
To prepare the salted preserved radish, soak them in cold water for 30 mins, then rinse. SauteĢ them in a pan with some oil for 1 min, season with 1/2 teaspoon sugar (omit if using sweetened dried radish/skip this step if using pickles)ā£
ā
To make the tofu, heat a non-stick pan with 3 teaspoons oil, sauteĢ mashed tofu until golden brown & season with soy sauce. Set aside.ā£ Using the same pan, sauteĢ Gailan stems until fully cooked through & season with salt. Set aside.ā£
ā
Cut YouTiao into 3-inch long & bake at 350F until crispy, about 5-8 mins. ā£
To make the stuffed rice rolls, sprinkle sesame seeds on a wrapped sushi mat/cloth & place about 1 cup of rice in the middle of the surface. Using a spatula, flatten it out into a thin layer (if using your hands, be sure to wet your hands to prevent the rice from sticking to them).ā£ Add a heaping spoon of tofu, then top with YouTiao, Gailan stems & preserved radish.ā£
ā
To wrap, bring both sides of the rice to the middle & press to seal by keeping the fillings intact. (think of how you wrap a candy) Then, twist both ends several times so the rice roll is packed like a log. Tip: Transfer roll to a wrap, tighten & keep it wrapped while cutting or servingš.
Chuįŗ©n bį»
Nhį»Æng Ć½ tĘ°į»ng khĆ”c
