Steps

1. Peel and julienne 1/4 carrot (50g).
   🕒 00:34
2. Shred 150g of cabbage.
   🕒 00:42
3. Finely chop 2 scallions.
   🕒 00:48
4. Heat 2 tsp of sesame oil in a frying pan over medium heat.
   🕒 00:54
5. Add the chopped cabbage and carrot to the heated pan, stir-fry until softened, then remove.
   🕒 01:03
6. In the same pan, add 1 block (300g) of firm tofu (no need to drain) and stir-fry while breaking it apart, allowing its moisture to evaporate.
   🕒 01:26
7. Once the tofu is crumbly and its moisture has reduced, add 1 beaten egg and stir-fry to coat.
   🕒 01:57
8. Once the egg is cooked and the mixture is crumbly, add the stir-fried cabbage, carrot, and chopped scallions.
   🕒 02:12
9. Add 1 tsp of chicken bouillon powder, 1 tsp of grated garlic, a pinch of salt, a pinch of pepper, and 2 tsp of potato starch. Stir everything together to combine. (Key Tip!) Add the potato starch in two batches to prevent lumps.
   🕒 02:17
10. Transfer the stir-fried mixture to a tray or plate and let it cool down.
    🕒 02:37
11. Spread a sheet of plastic wrap on a bamboo sushi mat, then place 1 of the 2 nori sheets on top of the wrap.
    🕒 02:53
12. Spread half of the cooled filling evenly over the nori sheet.
    🕒 02:59
13. Place 2.5 crab sticks slightly in front of the center of the filling.
    🕒 03:08
14. Lift the front edge and roll to enclose the filling, then wrap tightly with the plastic wrap.
    🕒 03:15
15. Once wrapped, let it rest for about 5 minutes to allow the filling to settle. (Key Tip!) The potato starch acts as a binder, resulting in a neat roll without the filling falling apart.
    🕒 03:18
16. Roll the remaining filling in the same manner, remove the plastic wrap, and slice.
    🕒 03:43