Satisfying & Delicious Tofu Rolls
[Tofu Recipe] Healthy Tofu Rolls with Napa Cabbage & Rice Paper (feat. Diet-Friendly!)
This recipe was born out of a desire to eat something delicious and filling without feeling guilty, especially when dieting! I remember eating so much of these because they were incredibly tasty yet light. They were a huge hit when I made them for friends, who declared them the perfect beer snack! Let me share this versatile recipe with you!
Ingredients- 1 block (pack) firm tofu
- 4 leaves napa cabbage (preferably baby napa cabbage)
- 3 sheets rice paper (optional)
- 1 egg (optional)
- A little chopped scallions or green onions
- 1 pinch of salt
- A little black pepper
- 1 Tbsp flour (or cornstarch)
- 3-4 Tbsp water
- A little tuna ssamjang (or regular ssamjang) for serving
Cooking Instructions
Step 1
Wash 3-4 leaves of baby napa cabbage thoroughly. Blanch them in boiling water for about 30-40 seconds, then immediately rinse under cold water and drain. Gently squeezing them by hand can help remove excess water.
Step 2
Heat a non-stick skillet over medium heat without oil. Add the crumbled tofu and stir-fry until it becomes crumbly and dry. (Tip: For faster results, press the tofu to remove excess water using a cheesecloth before stir-frying.)
Step 3
In a bowl, combine the crumbled tofu, chopped scallions, a pinch of salt, a dash of pepper, and 1 egg. Mix well. (Note: The egg can be omitted if preferred.)
Step 4
Lay a blanched cabbage leaf flat. Place a generous amount of the tofu mixture onto the leaf. Carefully fold in the sides and then roll it up tightly, ensuring no filling escapes. (Tip: Make sure to tuck in the sides well to create a secure roll.) For an extra layer, you can also wrap this with a softened rice paper sheet (optional).
Step 5
Heat a generous amount of cooking oil in a skillet over medium heat. Carefully place the prepared tofu rolls into the hot oil. Fry, turning occasionally, until all sides are golden brown and crispy.
Step 6
Remove the cooked tofu rolls from the skillet and cut them into bite-sized pieces (I usually cut mine in half). Arrange them nicely on a serving plate and top with ssamjang (I used tuna ssamjang, but regular ssamjang is great too!). Enjoy your delicious tofu rolls! (Alternatively, a soy-based dipping sauce also pairs wonderfully!)
