烧鸭脖
Cantonese Tofu Skin Rolls (Shao Ya Bo)
⏱️ Prep: 20 min🔥 Cook: 20 min⏰ Total: 40 minMEDIUM
🛒 Available at: Whole Foods
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 4.0 sheets | dried bean curd sheets腐皮 | softened in warm water | — |
| 30 g | dried shiitake mushrooms干香菇 | soaked, finely diced | — |
| 50 g | carrot胡萝卜 | finely diced | — |
| 15 ml | soy sauce酱油 | — | — |
| 5.0 ml | sesame oil香油 | — | — |
| 5.0 g | cornstarch玉米淀粉 | — | — |
Instructions
1
Fill and roll
Stir-fry mushrooms and carrot with soy until soft. Let cool. Lay softened tofu skin flat. Spoon filling in a line, fold sides in, roll tightly like a burrito. Secure with toothpicks if needed.
2
Steam then sear(25 min)
Steam rolls 12 min. Let cool slightly, then pan-fry in oil 2 min per side until the skin is golden-crisp. Slice diagonally and serve with soy-vinegar dip. The outside is crisp, the inside is savory and tender.
Pro Tips for Western Kitchens
Frequently Asked Questions
Nutrition
Per serving (approximate values)
120
Calories (kcal)
8
Protein (g)
12
Carbs (g)
6
Fat (g)
3
Fiber (g)
280
Sodium (mg)
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Written by Jiajia Kang
Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
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