Yuba Rolls with Sesame Dipping Sauce

Ingredients

• 8 sheets of Yuba (soy milk skin) 8 sheets of Yuba (soy milk skin)
• 1 cup (200g) firm tofu, crumbled 1 cup (200g) firm tofu, crumbled
• 1 cup (150g) mixed vegetables (carrots, bell peppers, mushrooms), finely chopped 1 cup (150g) mixed vegetables (carrots, bell peppers, mushrooms), finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint leaves, chopped 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Salt and pepper, to taste Salt and pepper, to taste
• For the sesame dipping sauce: For the sesame dipping sauce:
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon toasted sesame seeds 1 teaspoon toasted sesame seeds

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the crumbled tofu, mixed vegetables, cilantro, mint leaves, soy sauce, sesame oil, cornstarch, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a sheet of Yuba and place a spoonful of the filling mixture at one end. Roll the Yuba tightly, tucking in the sides as you go. Repeat with the remaining Yuba sheets and filling.
3. 3.
   Heat a tablespoon of oil in a non-stick pan over medium heat. Place the Yuba rolls in the pan, seam side down, and cook for 2-3 minutes until golden brown. Flip the rolls and cook for another 2-3 minutes until crispy on all sides.
4. 4.
   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and toasted sesame seeds to make the dipping sauce.
5. 5.
   Serve the Yuba rolls hot with the sesame dipping sauce on the side.

Treat your ingredients with care...

• Yuba — Gently handle the delicate Yuba sheets to prevent tearing. If the sheets are too dry, soak them in warm water for a few seconds to soften before rolling.
• Tofu — Use firm tofu for this recipe to ensure it holds its shape well when crumbled.
• Sesame oil — Choose a high-quality toasted sesame oil for a rich and authentic flavor in both the filling and the dipping sauce.
• Cornstarch — The cornstarch helps bind the filling together. If you prefer a lighter texture, you can reduce the amount or omit it entirely.
• Fresh herbs — Feel free to experiment with other fresh herbs like basil or Thai basil for additional flavor variations.

Tips & Tricks

• To achieve a crispier texture, you can brush the Yuba rolls with a little oil before pan-frying.
• Customize the filling by adding your favorite vegetables or protein options like cooked shrimp or seitan.
• For a spicier dipping sauce, add a pinch of red pepper flakes or a few drops of chili oil.
• Leftover Yuba rolls can be refrigerated and reheated in a toaster oven for a quick and satisfying snack.
• Serve the Yuba rolls as an appetizer or as part of a larger Japanese-inspired meal.

Serving advice

Serve the Yuba rolls as an appetizer or as a main course accompanied by steamed rice and a side of fresh salad. Garnish with additional chopped herbs and toasted sesame seeds for an extra touch of elegance.

Presentation advice

Arrange the Yuba rolls on a platter, showcasing their golden-brown exterior. Place a small bowl of the sesame dipping sauce in the center for easy access. Add a sprig of fresh herbs as a garnish to enhance the visual appeal.