Mushroom-Stuffed Tofu Skin Yuba Rolls

On a separate occasion, fresh tofu-beancurd skin/yuba were stuffed with enoki mushrooms to make Mushroom-Stuffed Tofu-Skin Yuba Rolls, perfect for this veggie bowl.


For vegetarians, omit the shredded chicken as the tofu skin rolls would suffice as plant-protein source. You can also make Yuba Salad which is much simpler compared to oven-baked rolls. I have actually made yuba salad many times, improving (and "perfecting") each time. 
Mushroom-Stuffed Tofu-Skin/Yuba Rolls
Ingredients:
Fresh tofu skins, 1 sheet for 1 roll
Nori seaweed
1-2tsp BBQ sauce
1 tsp olive oil

Directions: Preheat oven 375F. If the tofu skins/sheets has been folded, open up the entire sheet to a square surface. Brush some sauce on it, add seaweed, roll it up (recipe: Tofu/Beancurd Skin Yuba Rolls). Brush more sauce and some olive oil on the rolls (top and bottom surface) before sending the rolls to bake for abt 20mins, till the top side gets toasty and slightly crisp.