Enoki Mushroom Tofu Rolls
Ingredients
Main ingredients
- Napa cabbage 838 g
- Inari sushi tofu pocket 100 g
- Inari sushi tofu pocket 1 piece
- Enoki mushroom 100 g
- Thinly sliced pork belly 100 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
54.46 g
31%
Protein
37.06 g
21%
Fat
37.35 g
48%
Cooking steps
-
1
Cut off the ends of the enoki mushrooms and wash them thoroughly.
-
2
Pour hot water over the tofu pockets to remove excess oil.
-
3
Fill each tofu pocket with enoki mushrooms and roll them up tightly.
-
4
Heat oil in a pan and cook the tofu rolls over low heat until golden brown, turning them gently.
-
5
Mix soy sauce, sugar, and water to make a sauce, pour it into the pan, and simmer.
-
6
Transfer to a plate and serve.
