Tofu Rolls with Fragrant Chive Sprouts
Delicate bean curd sheets wrapped around fresh, aromatic chive sprouts and tender green onions. This refreshing cold appetizer showcases the delicate herbal notes of Chinese toon, perfect for warm weather dining.
Story
These silky tofu rolls are a classic Chinese cold dish where fresh bean curd sheets are gently blanched and wrapped around vibrant fragrant chive sprouts. The key is handling the delicate tofu sheets with care and not overcooking them.
Ingredients
dried bean curd sheets
8 large sheets
fragrant chive sprouts
200g, tough ends trimmed
green onions
4 stalks
sesame oil
1 tablespoon
light soy sauce
2 tablespoons
rice vinegar
1 tablespoon
garlic
2 cloves, minced
sesame seeds
for garnish
chili oil
optional, to taste
Instructions
1
Prepare the greens
Rinse the fragrant chive sprouts under cold water and pat completely dry with paper towels. Trim any tough root ends. Cut green onions into 4-inch lengths.
2
Blanch the green onions
Bring a pot of water to a rolling boil. Submerge the green onion pieces for about 30 seconds until just softened but still bright green. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
3
Blanch the tofu sheets
Carefully lower the bean curd sheets into the same boiling water. Blanch for no more than 1-2 minutes—they should become pliable but not fall apart. Gently lift out and drain on clean towels.
4
Assemble the rolls
Lay a blanched tofu sheet flat. Arrange a small handful of chive sprouts and 2-3 pieces of green onion in the center. Roll tightly like a cigar, then slice diagonally in half.
5
Make the dressing and serve
Whisk together soy sauce, rice vinegar, sesame oil, and minced garlic. Drizzle over the tofu rolls or serve as a dipping sauce. Sprinkle with sesame seeds and chili oil if desired. Serve chilled.
