Baiye Tofu Rolls
💡 Why It Works
- Tofu is naturally high in protein and low in carbs.
- Tofu acts as sponge, absorbing all the spices and aromatics flavors.
- Baiye tofu sheets can be used as a wrapper, and hold their shape well after cooking.
Tofu often gets a bad reputation for being bland, but that’s only if you don’t know how to cook it right. I experiment with tofu a lot, and recently I’ve added a new star to my tofu recipe collection: Baiye Tofu Rolls, which my friend Birdie from Northern China taught me how to make.
They are perfect if you’re watching your macros, but still want something satisfying and savory, without starchy fillings, added sugars, and unnecessary carbs.
The main ingredient here is Baiye Tofu, that also can be found as tofu sheets or tofu skin. It’s a legit superfood: exceptionally high in protein (about 23g per 100g!), low in carbs, and suitable for plant-based diets. If you’re aiming for a balanced, macro-friendly meal that supports steady blood sugar — I definitely recommend adding tofu to your daily menu.
One of the best things about tofu, in any form, is how it behaves lile a flavor sponge: it soaks up all spicesm oils, and aromatics, giving you rich flavor in every bite. At the same time, when grilled or pan-fried, the outer surface crisps up into golden, and slightly crunchy layer. You get that perfect contrast: juicy inside, lightly crispy outside — without any breading or deep frying.
In this recipe I use enoki mushrooms, onion, and cilantro as a filling. But it works with a wide range of mushrooms, vegetables, and herbs, allowing to experiment with fresh seasonal ingredients.
I also use Xinjiang BBQ seasoning , that can be bought in Chinese supermarkets, or prepared at home.
Check out the full 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 both eaves and stems
- 1 small bunch enoki mushrooms
- 1 small red onion
- 1 tbsp Chinese BBQ seasoning or mix spices: cumin, chili, sesame seeds, ginger, fennel seeds, salt
- 1 tbsp Oyster sauce
- 3 tbsp Vegetable oil for sauce and frying
- 1 tsp Black sesame seeds
Instructions
- Cut the 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 (if you use them). Trim cilantro.
- Place a bit of onion, mushrooms, and cilantro in the center of each tofu rectangle. Roll them up tightly like spring rolls. You can secure the rolls with a toothpick or leave them as is.
- Place the rolls on a hot pan or grill, and cook until golden and slightly crispy —about 2–3 minutes per side.
- Prepare BBQ-Oil: Mix vegetable oil, Chinese BBQ seasoning, and oyster sauce.
- Sprinkle generously with BBQ-oil mix and black sesame seeds. Serve hot.
