Finely chop the onion and napa cabbage. Sprinkle a pinch of salt (not listed in ingredients) over the cabbage, massage until wilted, then rinse with cold water and squeeze out excess moisture.

In a bowl, combine all ingredients except the tofu skin, along with the ★ seasonings. Mix thoroughly.

Place the sauce ingredients (sweet and savory sauce) in a jar with a lid and shake well to combine.

Roll a pair of chopsticks or similar tool over the surface of the tofu skin to soften, then cut each sheet open into three pieces and spread them out.

Spread the meat mixture evenly over the opened tofu skins.

Leave about 1/2 inch (1 cm) at the end of each tofu skin, then roll up tightly with the filling inside.

Wrap each roll tightly in plastic wrap. Arrange on a microwave-safe plate and microwave at 500W for about 1 minute, flip, then microwave for another 1 minute.

Let the rolls cool slightly. Once cool enough to handle, slice them through the plastic wrap.

Insert bamboo skewers through the ends of the rolls. Heat a skillet with a little vegetable oil, add the tofu skin rolls, and cook over medium heat until browned on both sides.

Once both sides are nicely browned, shake the sauce again and pour it into the skillet. Simmer and coat the rolls with the sauce.

Arrange the tofu skin rolls on a serving plate. Simmer the remaining sauce in the skillet until slightly thickened, then drizzle over the rolls. Enjoy! Sprinkle with white sesame seeds if you like.