Tofu and Vegetable Rolls recipe - ingredients, nutrition and when to eat it
Finely chopped vegetables are mixed into tofu, pan-fried into a thin sheet, then wrapped around more vegetables.
Finely chopped vegetables are mixed into tofu, pan-fried into a thin sheet, then wrapped around more vegetables. The mild tofu and crisp vegetables go well together, making these rolls a nice lunchbox item or a light side for lunch.
Vegetables · 25 minutes to cook
Tips: Drain the tofu well so the batter holds together and is easy to flip.
Tips: Spread the batter thinly in the pan so it cooks through and rolls up neatly.
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Ingredients (1 serving)
- Tofu — 150 g
- Carrot — 25 g
- Korean zucchini — 30 g
- Onion — 20 g
- Egg — 0.5 pc
- Potato starch — 1 tsp
- Cooking oil — 1 tsp
- Salt — 0.5 g
- Baby greens — 15 g