▷ Healthy Rolls: Vegan Tofu
Typically I leave my tofu raw, but not this time. I gave it a crispy edge by dredging it in cornstarch and sautéing it sesame oil. Then, I tossed it in my savory almond butter dipping sauce and gave it another flash “fry” in the pan.
▷ Healthy Rolls: Vegan Tofu | The Brand Decò
By The Brand Decò
Recipe Category: Rolls
Recipe Cuisine: American
Typically, Vietnamese spring rolls come with a vinegar-based sauce, but, sorry no. I just can’t pass up the opportunity to whip up a creamy nut-based sauce. They’re just way more savory, satisfying and sexy.
- 2 tablespoons sesame oil
- 1 extra firm tofu brick, cut into strips
- 2 tablespoons hoisin sauce
- 10-12 rice paper rounds
- 2 red peppers, thinly sliced
- 1 mango, sliced into strips
- 1 cup julienned carrot
- ¼ cup cilantro
- Salt and freshly cracked black pepper
1. Heat the oil in a skillet over medium-high heat. Add the tofu strips and cook, until they are golden on all sides, 2 to 3 minutes per side. Once they are golden, add the hoisin sauce and cook for another 30 seconds. Set the tofu aside and allow it to cool before assembling the rolls.
2. To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 10 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and vegetable. Top with the basil and tofu and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.
3. Serve immediately or store in the refrigerator in an airtight container with a damp towel for up to 3 days.
Yield: Makes 5-6
Fat: 5.2 g
Fat: 5.2 g
Average Rating: 5.0Vegan, Tofu, Roll, rice paper, mango, cilantro