taiwanese

Five Spice Tofu Skin Rolls with Napa Cabbage

Name: Five Spice Tofu Skin Rolls with Napa Cabbage
Yield: 1 serving
Cuisine: taiwanese
Ingredients: 78 g dried tofu skin sheets; 256 g cooked short grain rice; 223 g napa cabbage, sliced; 20 g soy sauce; 13 g shaoxing rice wine; 2 g five spice powder; 9 g sugar; 13 g neutral oil; 7 g garlic; 134 g water

This braised dish pairs dried tofu skin sheets with napa cabbage, sliced, five spice powder and cooked short grain rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

20 g Protein

102 g Carbohydrates

18 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

78g dried tofu skin sheets 59 kcal
256g cooked short grain rice 333 kcal
223g napa cabbage, sliced 56 kcal
20g soy sauce 14 kcal
13g shaoxing rice wine 17 kcal
2g five spice powder 6 kcal
9g sugar 35 kcal
13g neutral oil 115 kcal
7g garlic 10 kcal
134g water 0 kcal

Cooking instructions

dried tofu skin sheetswater
Soak dried tofu skin sheets in warm water until pliable, 5 to 8 minutes. Drain and pat dry.
soy sauceshaoxing rice winefive spice powdersugarwater
Mix soy sauce, rice wine, five spice powder, sugar, and water in a bowl.
dried tofu skin sheets
Slice the tofu skin sheets into rectangles and roll tightly; secure with a toothpick if needed.
neutral oil
Heat neutral oil in a skillet. Brown the rolls on two sides, 3 to 4 minutes total.
napa cabbagesoy sauce
Add napa cabbage and pour in the sauce. Cover and simmer 6 to 8 minutes until cabbage is tender and rolls are well seasoned.
Uncover and reduce briefly. Serve with rice.