Braised Egg and Tofu Skin Rolls in Soy Sauce
ChineseChinese RecipesDesi eggsMedium
Egg and tofu skin rolls braised in a sweet-savoury soy sauce until tender and glossy.
Prep time20 min
Cook time15 min
Total time35 min
Servings3
Ingredients
- 3 eggs, beaten
- 4 tofu skin sheets, soaked
- 1 carrot, julienned
- 2 spring onions, chopped
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp five-spice powder
- 1 cup water
- 2 tbsp cooking oil
- salt to taste
Method
- Scramble the eggs until just set, cool and chop roughly.
- Lay out the tofu skin sheets, fill with egg, carrot and spring onion, and roll up tightly.
- Heat the oil and seal the rolls seam-side down for 1 minute.
- Add soy sauce, sugar, five-spice and water; cover and simmer for 10 minutes.
- Uncover and reduce the sauce until glossy.
- Slice the rolls and serve hot with rice.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)16 g
Fat (estimate)18 g
Carbs (estimate)12 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set and simmer rolls until steaming hot inside. Allergens: egg, soy, wheat (tofu skin may contain wheat — check the pack). Pakistani alternative: use ready tofu skin (yuba) from a supermarket, or firm tofu slices wrapped in soaked rice paper.