Baiye Tofu Rolls
Tofu often gets a bad reputation for being bland — but that’s only if you don’t know what you’re doing. I experiment a lot with tofu, and recently I’m adding a new star to my tofu collection, taught to me by my friend Birdie from Northern China.
This is not your average tofu dish. These grilled Baiye tofu rolls are smoky, juicy, and absolutely bursting with flavor. Think of them as savory veggie spring rolls — only high-protein, low-carb, and straight fire off the grill.
Each roll is packed with fresh herbs and mushrooms — no starchy fillings, no added sugars, and no unnecessary carbs. It’s perfect if you’re watching your macros but still want something satisfying.
High in plant-based protein (23g per 100g tofu), fiber-rich, and loaded with antioxidants from herbs and spices — it recipe checks all the boxes for a healthy, balanced meal or snack.
Check out the video version of this recipe on my YouTube channel.
Recipe
Baiye Tofu Rolls
Ingredients
- 200 g Baiye tofu sheets pressed tofu skins
- 1 bunch fresh cilantro leaves and stems
- 1 small bunch enoki mushrooms
- 1 small red onion
- 1 tbsp Chinese BBQ seasoning or a mix of cumin, chili flakes, sesame seeds, chopped scallions, and crushed peanuts
- 1 tbsp Oyster sauce
- Neutral oil with high smoke point avocado or grapeseed
- Black sesame seeds
Instructions
- Cut tofu sheets into medium rectangles or squares (about 10×15 cm).
- Bring water to a boil and briefly simmer the tofu sheets for 1–2 minutes to soften them. Drain and pat dry.
- Thinly slice the onion into strips.
- Rinse and trim the enoki mushrooms. Roughly chop the cilantro.
- Place a bit of onion, mushrooms, and cilantro in the center of each tofu rectangle. Roll them up tightly like spring rolls.
- Mix cooking oil, BBQ seasoning, and Oyster sauce. Brush tolls generously.
- Place rolls into a hot pan or grill, and cook until golden and slightly crispy, about 2–3 minutes per side.
- Sprinkle generously with Chinese BBQ seasoning and black sesame. Serve hot.
