Snack
Tofu skin rolls with soy dipping sauce
Tofu skin is the film that forms on heated soy milk, dried into sheets — it is almost half protein by weight and it behaves like pastry, which nothing else in a keto kitchen does.
4gnet carbs
20gfat
25gprotein
295kcal
Per serving25 minServes 4
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Ingredients
For the whole dish · serves 4
- Dried tofu skin sheets7 oz
- Shiitake mushrooms4 oz
- Toasted sesame oil2 tbsp
- Carrotone, cut into matchsticks
- Scallionsthree, cut into lengths
- Soy sauce and rice vinegartwo tablespoons of each, for dipping
- Fresh gingera thumb, grated into the dip
- Sea saltto taste
Method
6 steps · 25 minutes
- Soak the sheets in warm water for 10 minutes until pliable. Any longer and they tear as you roll.
- Lay them out on a kitchen towel and pat them dry. Wet skin will not seal and will not crisp.
- Stir-fry the shiitake and carrot hard in half the sesame oil, 4 minutes, and cool the filling before it goes in.
- Hot filling steams the wrapper from the inside and splits it, which is the one way this goes wrong.
- Roll tightly, tucking the ends, and seal the last edge with a wet finger.
- Pan-fry in the rest of the oil, turning, until browned all over. Mix the soy, vinegar and ginger for dipping.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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