Step 1

Gather and prepare all the ingredients.

Step 2

To make the filling, heat a non-stick pan with ½ tablespoons oil and sauté mushrooms until aromatic.

Step 3

Then, continue to sauté carrots and celery until carrots turn softer. Add in the cabbage and toss until well-combined. Season accordingly and transfer to a bowl to cool.

Step 4

Lay 2 half-moon shape tofu skin on a cleaned chopping board to make a round circle. (Skip this step if you have a full circle sheet)

Step 5

Then, add another half-moon shape tofu skin in the middle to connect both sheets together. Glue all the openings with the flour paste.

Step 6

Place the filling at the top of the sheet (the side closer to you), and bring the sides to the middle, then roll it into an enclosed log.

Step 7

Transfer the log onto another half-moon tofu skin and roll it up again. Poke a few holes on each side of the roll with a cake tester or fork.

Step 8

To fry the tofu skin roll, place enough oil in a shallow pan, and fry it until golden brown then set aside. The oil temperature should be about 300°F- 320°F (150°C-160°C). Transfer cooked tofu skin roll to a cleaned plate.

Step 9

In a heated non-stick pan, add a drizzle of oil and sauté ginger until fragrant. Then, slowly pour in the water or vegetable stock and add in the cinnamon stick and star anise and bring it to a rolling boil.

Step 10

Season with soy sauce and sugar accordingly. Once the sugar has melted, turn down the heat to medium and carefully place the tofu skin roll into the pan.

Step 11

Using a ladle, spoon broth over the tofu skin roll and turn the log occasionally so each side has time to absorb the sauce.

Step 12

Cook each side for about 5 minutes. Transfer the roll onto a cleaned chopping board and slice into your desired width once cooled.

Step 13

To make the sauce, thicken the remaining broth with cornstarch slurry.

Step 14

Slather the tofu skin roll with sauce and garnish with cilantro or serve sauce as dip for an enjoyable meal.