Crispy Five-Spice Tofu Skin Rolls - Suji

1. Prep the Skins

If using semi-dried sheets: Cut circles into halves, then quarters. Stack, roll into a log, and slice into 1-inch strips. If using dried sticks: Soak in hot water until soft and white, or in cold water overnight in the fridge. Drain and cut into 2-inch strips.

2. Simmer for Flavor

In a large pot, bring 6 cups water, prepared tofu skins, soy sauce, five-spice, salt, sugar, and white pepper to a boil. Reduce to a simmer for 45 minutes, stirring occasionally.

3. Drain and Press

After simmering, drain tofu skins and gently press out excess liquid once cool enough to handle.

4. Wrap and Roll

Place tofu skins on muslin or cheesecloth. Fold, roll into a 1-foot-long, 4-inch-diameter log. Secure with twine, expelling any extra moisture.

5. Steam to Perfection

Set the roll on a steamer rack. Boil water below and steam for 45 minutes until firm and cohesive. Unwrap immediately to prevent sticking. Let cool before slicing.

6. Serve and Enjoy

Slice into ½-inch pieces and enjoy with vinegar and chili sauce or oil. Alternatively, chop and use in various dishes or substitute for pressed tofu.