Vegetarian Braised Ruyi Roll

Name: Vegetarian Braised Ruyi Roll
Total time: 10 min
Ingredients: 2 slices wet tofu skin (flattened and cut in half); 40 g vegetarian ham (cut into 1 cm strips, blanched); 30 g mung bean sprouts (tips and tails removed, blanched and soaked in ice water); 30 g pea shoots; 20 g alfalfa sprouts; a pinch cilantro (stem ends trimmed off); 15 g shredded cheese; 1 tablespoon vegetarian floss; 1 teaspoon Salt (for blanching); 1 teaspoon + a pinch Low-calorie salad dressing (1 teaspoon for wrapping, a pinch for drizzling on the surface)

A classic vegetarian Chinese dish of braised rolled tofu skin, named for its shape evoking the auspicious Ruyi scepter, a traditional symbol of good fortune and prosperity.

10 min

Medium

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Story

This beloved vegetarian staple has been part of Chinese festive cooking for generations, with its tightly rolled, layered form intentionally crafted to mirror the iconic shape of the Ruyi scepter, an ancient symbol of fulfilled wishes and good luck. It is most often served during Lunar New Year and other family celebration gatherings, where it is shared as a savory, hearty dish carrying well-wishes for prosperity and happiness for all who enjoy it.

Ingredients

wet tofu skin (flattened and cut in half) 2 slices

vegetarian ham (cut into 1 cm strips, blanched) 40 g

mung bean sprouts (tips and tails removed, blanched and soaked in ice water) 30 g

pea shoots 30 g

alfalfa sprouts 20 g

cilantro (stem ends trimmed off) a pinch

shredded cheese 15 g

vegetarian floss 1 tablespoon

Salt (for blanching) 1 teaspoon

Low-calorie salad dressing (1 teaspoon for wrapping, a pinch for drizzling on the surface) 1 teaspoon + a pinch

Instructions

Pre-ingredient preparation

Cut the vegetarian ham into 1 cm strips; trim the ends off the mung bean sprouts; cut off the stems of the cilantro; preheat the oven, and set the temperature dial to 180℃ for both upper and lower heating elements.

Blanching ingredients

Place the mung bean sprouts in boiling salted water to blanch, then remove, soak in ice water, take out and drain; place the vegetarian ham in boiling water to blanch, then remove and drain.

Wrapping and rolling

Lay the wet tofu skin flat, then cut each sheet in half; separately wrap mung bean sprouts, vegetarian ham, vegetarian savory floss, pea shoots, alfalfa sprouts, and cilantro in each half, add a small amount of low-calorie salad dressing, then sprinkle with shredded cheese, roll up tightly along the sheet, place in a baking tray and set aside.

Oven baking

Squeeze low-calorie salad dressing on the tofu skin rolls, place them in the preheated oven, bake for approximately 10 minutes until the rolls turn golden brown, then they are ready.