Exclusive Dry Tofu Vegetable Roll
Thin sheets of dried tofu are wrapped around blanched cabbage, carrot and cucumber shreds, then sliced into pinwheels served with a garlicky chili-soy dip.
Instructions
- 1
Finished product image.
- 2
Method of preparation: Wash the cabbage clean, peel the carrot, and cut it into shreds.
- 3
Put the cabbage and carrots into boiling water to blanch and remove the raw taste, then take them out and rinse with cold water. Squeeze out the excess water and add an appropriate amount of shredded cucumber.
- 4
Lay out a sheet of dried tofu, place the ingredients, and press them firmly.
- 5
Roll up from one side, cut into small sections, and place them on a plate. Sauce: appropriate amount of soy sauce, light soy sauce, sesame oil, minced garlic, chili oil, Thai chili pieces, aged vinegar, mix evenly and it's ready.
- 6
Finished product image
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Ingredients
Main Ingredients
- Dried tofu1 piece
- Cabbage1/2 piece
- Carrot1/2 piece
- Cucumber1/2 piece
- Thai chilito taste
Seasonings
- Soy sauceto taste
- light soy sauceto taste
- Sesame oilto taste
- Chili oilto taste
- Black vinegarto taste
Auxiliary Ingredients
- Garlicto taste