Steamed Tofu Roll

Steamed Tofu Roll

Steamed Tofu Roll

Course Appetizer
Servings 18 pieces



  • 500 grams ground pork
  • 150 grams cooked shrimp finely chopped
  • 1 piece medium-sized onion chopped
  • 1/3 cup wood ear mushrooms strips
  • 1/4 cup spring onions finely chopped
  • 1 teaspoon grated ginger
  • 1/4 cup MAYA All-Purpose Flour
  • 2 pieces eggs
  • 2 tablespoons oyster sauce
  • 3 tablespoons light soysauce
  • 1 1/2 tablespoons brown sugar
  • Salt and pepper


  • 1 cup chicken stock
  • 3 1/2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon grated ginger
  • 1 cup MAYA Cornstarch
  • 1 pinch black pepper
  • bean curd sheets as needed
  • beaten egg whites as needed


  1. Prepare filling. In a bowl, combine all ingredients for the filling until well mixed. Set aside.
  2. Prepare sauce. Mix all ingredients in a bowl, making sure to dissolve the cornstarch in the liquid.
  3. To assemble. Place a sheet of bean curd sheet on a clean, flat surface. Spoon meat filling in the middle then fold the sheet over the filling. Fold the sides inwards and roll tightly, forming a 4-inch roll. Seal by brushing the edges with a little beaten egg white. Repeat procedure until all the filling is used up.
  4. Arrange rolls in a shallow plate and pour prepared sauce over them. Put the plate in the steamer and cook for 10-12 minutes or until done.

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