600g(1.3 lb.) tofu skin, 300g(2/3 lb.) young ginger.
SEASONINGS:
(1) 3T rice vinegar, 2T sugar.
(2) 3T soy sauce, 1 cup of water.
PREPARATION :
1. Rinse and shred young ginger; Put into a bowl, add seasoning (1) and mix well; Leave it for 10 minutes.
2. Cook seasoning (2) in a wok and bring to the boil over a high heat; Add tofu skin and bring to the boil over a middle heat.
3. Simmer over a low heat for 10 more minutes; Turn off the heat and then cover with a lid; Leave it for 15 minutes.
4. Remove the tofu skin; Level the tofu skin and then roll each with shredded ginger; Fix with toothpicks. Ready to serve.
COOKING TIPS:
Quality ginger should have smooth skin and heavy in weight (meaning that it is juicy).
