Baked Tofu Skin Rolls with Shiitake Mushrooms and Seitan

Not only do these crispy baked tofu skin rolls have less fat, calories, and carbs than their deep-fried spring roll–wrapper counterparts, they can easily be made gluten-free by using extra-firm tofu and tamari sauce in lieu of the seitan and regular soy sauce, respectively. Packaged sheets of dried bean curd skin, also called yuba, are available in Asian markets. Since the sizes of the sheets vary, you may need to adjust the size of the rolls accordingly. For a sweet-and-sour effect, I like to serve these tasty rolls with two dipping sauces—the tangy Ginger–Black Vinegar Sauce, below, and prepared duck sauce. These are also delicious chilled, with the vinegar sauce, or all alone.

MAKES ABOUT 18 ROLLS

6 tablespoons water

2 1⁄2 tablespoons reduced-sodium soy sauce or gluten-free tamari sauce

1 1⁄2 tablespoons toasted (dark) sesame oil

3⁄4 teaspoon plain rice wine vinegar

3⁄4 teaspoon sugar

1⁄2 teaspoon Chinese chili paste, or to taste (optional)

1⁄2 tablespoon cornstarch

1⁄2 tablespoon peanut oil

4 dried shiitake mushrooms, soaked in hot water to cover

20 minutes, or until softened, rinsed, drained, stemmed, and chopped

1⁄2 tablespoon chopped fresh ginger

2 cloves garlic, finely chopped

3 cups shredded Napa or green cabbage

1⁄2 cup shredded carrots

1⁄2 cup drained and chopped seitan (about 3 ounces), baked flavored tofu, or well-drained extra-firm tofu

1 scallion, white and green parts, thinly sliced

2 tablespoons finely chopped fresh cilantro

3 to 4 (about 12-by-71⁄2-inch) sheets dried bean curd skin (about 3 ounces), stacked, soaked in hot water to cover in a large baking dish

3 minutes, or until pliable, water carefully drained off (leave sheets in dish)

Ginger–Black Vinegar Dipping Sauce, below, duck sauce, or favorite dipping sauce

In a small bowl, combine the water, soy sauce, 1⁄2 tablespoon sesame oil, vinegar, sugar, chili paste (if using), and cornstarch until thoroughly blended; set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the mushrooms and ginger and cook, stirring constantly, 2 minutes. Add the garlic and cook, stirring constantly, 30 seconds. Reduce the heat to medium and add the cabbage and carrots; cook, stirring constantly, until vegetables are greatly reduced in volume, 4 to 5 minutes. Add the seitan and scallion and cook, stirring constantly, 1 minute. Add the soy sauce mixture and cook, stirring constantly, until thickened, about 3 minutes. Remove from heat and add the cilantro, stirring well to combine. Let cool to room temperature, about 30 minutes, stirring a few times.

Preheat oven to 400F (205C). Lightly oil a large baking sheet and set aside. Working carefully (the sheets are fragile and tear easily), using a sharp knife, cut the stacked sheets of bean curd skin (while still in the baking dish) in half lengthwise, then cut crosswise into thirds, for a total of 18 (41⁄2- to 5-inch) squares. Working in batches, carefully arrange the squares in front of you so that they form diamond shapes. Place 1 heaping tablespoon of filling toward the bottom of each square. Fold the lower edge up to cover the filling. Carefully fold in the sides, and roll up as snuggly as possible without tearing the skin, burrito-style. Repeat with remaining bean curd skin and filling.

Place the tofu skin rolls, seam side down, on the prepared baking sheet. Brush the tops evenly with half of the remaining sesame oil. Bake in the center of the oven until tops are lightly browned, 7 to 9 minutes. Turn over and brush with remaining 1⁄2 tablespoon of sesame oil. Bake an additional 4 to 6 minutes, or until crisp and golden. Serve warm or at room temperature, with the dipping sauce passed separately. Alternatively, completely cooled rolls can be refrigerated, covered, up to 3 days and served chilled, or returned to room temperature.

{PER SERVING} (per roll, or 1/18 of recipe, without sauce) Calories 38 • Protein 2g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 3g • Dietary Fiber 1g • Sodium 88mg

GINGER–BLACK VINEGAR DIPPING SAUCE

Try to use Zhenjiang black vinegar, available in Asian markets, for this tangy dipping sauce. For a gluten-free option (Chinese black vinegar typically contains wheat or millet), use balsamic vinegar and substitute gluten-free tamari sauce for the standard soy sauce.

MAKES ABOUT 1⁄2 CUP

1⁄4 cup Chinese black vinegar or balsamic vinegar

2 tablespoons reduced-sodium soy sauce or gluten-free tamari sauce

1 tablespoon chopped fresh ginger

1⁄2 tablespoon toasted (dark) sesame oil

1 to 2 teaspoons Chinese hot oil

1 scallion, thinly sliced

In a small bowl, combine all ingredients. Serve at room temperature. Sauce can be stored, covered, in refrigerator up to 3 days before returning to room temperature and using in the recipe.

{PER SERVING} (Per tablespoon, or 1/8 of recipe) Calories 17 • Protein 0g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 1g • Dietary Fiber 0g • Sodium 151mg

hancheng

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