Pan-fried Tofu Rolls

Prepare the ingredients.

Wash the radish and peel it, then grate it into shreds.

Add a spoonful of salt and marinate for 20 minutes to draw out the excess moisture.

Cut the tofu into cubes, and chop the green onions and ginger finely.

Put the radish, tofu, green onions, and ginger into a bowl, sprinkle in the Sichuan pepper powder, pour in the light soy sauce, oyster sauce, peanut oil, and salt, and mix evenly.

Pour flour into a basin, add a small amount of salt, and stir while adding water until it becomes a flaky texture. Knead it by hand into a smooth dough. After resting for 20 minutes, place it on a board and knead to remove air for ten minutes. Roll it out with a rolling pin into a large dough sheet the thickness of dumpling wrappers and evenly spread the filling on top.

Roll it up slowly from the bottom to the top. For making radish tofu rolls, it is best to use high-gluten dumpling flour, which is chewy and won't break.

After rolling it up, use a knife to cut it evenly down the middle.

Pour oil into a frying pan, when the oil is half hot, add the tofu rolls, turn on medium heat and fry until the bottom is golden, pour in water until it reaches one-third of the tofu rolls, and cover with a lid.

Cook over medium heat until the water in the pan dries up, then flip the tofu rolls and fry until golden, and they are ready.

Pan-fried, the outer skin is crispy, the filling is rich and fragrant, offering a unique flavor!