Tofu rolls from A Little Taste of...China (page 33) by Deh-Ta Hsiung and Nina Simonds

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red vinegar dipping sauce; Soy, vinegar and chilli dipping sauce; Chilli sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on March 24, 2025

    I did make a few substitutions and pan-fried them instead of deep-frying them, but they turned out very tasty. I used wood ears as the mushroom, equal weighs of julienned pork and diced shrimp for the tofu and oyster sauce for the soy. The amount of filling in the recipe yielded 18 rolls for me using 2 sheets of rectangular/square tofu skin.

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