Deep-Fried Crispy Tofu Rolls (Ganzha Xiangling)
A classic Hangzhou appetizer, crisp tofu skin rolls shaped like bells, making a delightful crunch. Perfect with Sichuan pepper salt or chili sauce.
Ingredients
4 items- Dried tofu skins (yuba sheets) 2 sheets (about 50g)
- Sichuan pepper salt (or five-spice powder + salt) 1 tsp (3g)
- Cornstarch slurry 1 tbsp (15ml)
- Cooking oil 500ml (2 cups)
Nutrition
Steps （6 steps）
Moisten tofu skins: Lightly spray two stacked sheets with water until evenly moist, about 1 min. Pat dry with paper towels to remove excess moisture.
Season and roll: Sprinkle Sichuan pepper salt over the damp skin. Roll tightly from one edge into a firm cylinder, sealing the edge with cornstarch slurry.
Cut and seal: Slice the roll into 3-cm segments (about 8 pieces). Dab both cut ends with slurry to prevent opening.
First fry: Heat oil to 180°C (350°F). Fry over medium heat for 2 minutes until floating and pale golden. Drain.
Second crisp fry: Raise oil to 200°C (400°F). Return rolls and fry another 30 seconds until deep golden. Drain immediately on paper towels.
Serve: Arrange on a plate; sprinkle with a pinch of Sichuan pepper salt or serve with sweet chili sauce. Enjoy while hot and crispy.
Tips
The double-fry ensures lasting crispiness. Do not oversoften the skins, or they will become sticky. Drain well to keep crunch.
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