烧鸭脖

Cantonese Tofu Skin Rolls (Shao Ya Bo)

Name: Cantonese Tofu Skin Rolls (Shao Ya Bo)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 sheets dried bean curd sheets, softened in warm water; 30 g dried shiitake mushrooms, soaked, finely diced; 50 g carrot, finely diced; 15 ml soy sauce; 5 ml sesame oil; 5 g cornstarch

⏱️ Prep: 20 min🔥 Cook: 20 min⏰ Total: 40 minMEDIUM

VGDFNF

🛒 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

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.

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.