Luojiang Dou Ji (Sichuan Vegetarian Roll)
A classic Sichuan vegetarian dish made by rolling seasoned vegetables in tofu skin, steaming until tender, then slicing and serving with a zesty dipping sauce.
Ingredients
17 items- Dried tofu skin (yuba) 2 sheets (50g)
- Carrot 50g
- Dried shiitake mushrooms (rehydrated) 30g
- Black fungus (rehydrated) 20g
- Mung bean vermicelli 20g
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Granulated sugar 1/2 tsp
- Five-spice powder 1/4 tsp
- Salt to taste
- Vegetable oil 1 tbsp
- Light soy sauce (dipping) 2 tbsp
- Black vinegar 1 tbsp
- Minced garlic 1 tsp
- Chili oil 1 tbsp
- Sesame oil 1 tsp
- Fresh coriander / cilantro to taste
Nutrition
Steps （5 steps）
Finely mince carrot, shiitake and black fungus. Soak vermicelli and chop into short segments. Mix light soy, dark soy, sugar, five-spice, salt with 2 tbsp water to make sauce; set aside.
Heat oil in a pan over medium heat. Add all minced vegetables and stir-fry for 2 minutes until moisture evaporates and they become fragrant. Pour in the sauce; cook for 1 more minute until the filling clumps together. Remove and let cool.
Soak tofu skin sheets in warm water for 5 minutes until pliable; trim off tough edges. Lay one sheet flat, arrange the filling along one edge, and roll up tightly, pressing firmly to shape.
Place the roll seam-side down in a heatproof dish. Steam over high heat for 15 minutes until cooked through (a skewer inserted comes out hot). Remove and let rest until lukewarm.
Slice the roll into 2 cm (¾-inch) thick pieces and arrange on a serving plate. Mix dipping sauce ingredients in a small bowl; pour over slices or serve on the side. Garnish with cilantro.
Tips
Ensure the filling is dry to avoid soggy rolls. Roll the tofu skin tightly so it stays intact after steaming. Adjust the dipping sauce to your preferred spice and sour levels.
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