BAKED TOFU ROLLS

PREP + COOK TIME 45 MIN­UTES SERVES 2

The Australian Women’s Weekly Food Magazine - - Lifestyle Spotlight -

300g firm tofu, cut into

1cm-thick slices

1/3 cup (80ml) hoisin sauce ½ tea­spoon chi­nese five-spice 1 tea­spoon sesame oil

1 tea­spoon rice wine vine­gar 4 small white bread rolls

1 car­rot, cut into match­sticks 1 green cu­cum­ber, cut into

match­sticks

2 green onions, di­ag­o­nally sliced 1 fresh long red chilli,

di­ag­o­nally sliced

1/3 cup co­rian­der sprigs

1 Pre­heat oven to 220°C/200°C fan. Place tofu be­tween sheets of pa­per towel; weigh down with a chop­ping board for 5 min­utes.

2 Whisk hoisin sauce, chi­nese five-spice, sesame oil and rice wine vine­gar in a small bowl.

3 Place tofu slices, one a time, into sauce mix­ture, turn­ing to coat; place on an oven tray lined with bak­ing pa­per. Bake for 30 min­utes or un­til golden and caramelised.

4 Serve warm tofu in bread rolls lay­ered with car­rot, cu­cum­ber, green onion, chilli and co­rian­der.

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