Steamed tofu nori rolls with ginger dipping sauce

Steamed tofu nori rolls with ginger dipping sauce

Feel Good Food
Chris Chen

These nori rolls are a great party recipe – but don’t just pass them around, let your guests get involved in making them too. These are to be eaten instantly, so dig in as soon as they’re cooked!


Quantity Ingredient
1/2 cup shoyu
2 teaspoons ginger, finely grated
1 tablespoon spring onions, finely sliced
1 teaspoon dark roasted sesame oil
1/2 onion, finely chopped
1 garlic clove, crushed
2 cm knob ginger, finely chopped
1/4 carrot, grated
5 button mushrooms, thinly sliced
250g firm tofu, crumbled
1 tablespoon shoyu
1 tablespoon mirin
1 tablespoon flat-leaf parsley, roughly chopped
1 tablespoon coriander leaves, roughly chopped
6 toasted nori sheets


  1. To prepare the dipping sauce, combine 1/2 cup shoyu, 2 teaspoons finely grated ginger and spring onion in a bowl and stir in 3 tablespoons water. Set aside until ready to serve.
  2. Heat the sesame oil in a frying pan over medium heat and sauté the onion, garlic and ginger for 3 minutes, or until softened. Add the carrot and mushroom and sauté for a further 3 minutes. Crumble the tofu into the pan and season with the shoyu and mirin. Continue to stir for 2 minutes, or until the liquid has been absorbed. Remove the pan from the heat and stir through the parsley and coriander.
  3. To assemble the rolls, lay a nori sheet shiny side down on a bamboo rolling mat, making sure the longest side is directly in front of you on the bench. Press 4 heaped tablespoons of the tofu mixture into the centre of the roll, and flatten out, leaving a 2 cm strip on the two long sides. Use a wet pastry brush to lightly brush the border furthest from you as this will help the roll stick together. Starting at the end closest to you, roll the nori sheet to make a neat log and firmly encase the filling. Repeat with the remaining nori sheets and filling to make six nori rolls in total.
  4. Working in batches, place two nori rolls at a time into a bamboo steamer over a saucepan of boiling water and steam for 7 minutes. They’ll be a little delicate when done, so remove them gently and allow to cool slightly before slicing and dipping.
low fat
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