In a pickle? Try these crunchy tofu rolls
Crunchy Tofu Rolls
3 Ricardo Tested Fried Wontons 6 wonton dough wrappers, thawed 1 cup (250 mL) canola oil Salt and pepper Tofu 1 block (18 oz/500 g) firm silken tofu (see note) 1/2 cup (70 g) cornstarch 2 tsp icing sugar 1 tsp baking powder 1/4 tsp salt
Garnish
12 round sheets rice paper, 9 inches (23 cm) in diameter 36 leaves fresh mint or cilantro 12 leaves Boston lettuce 3 Lebanese cucumbers, julienned
3 carrots, julienned Pickled kohlrabi (see recipe below) Peanut sauce (see recipe below) or store-bought peanut sauce To make the fried wontons, on a work surface, cut dough wrappers into 1/2-inch (1 cm) wide strips.
In a large non-stick skillet over high heat, heat the oil. Fry the dough strips for about 3 minutes, turning them halfway through cooking, until golden brown. Beware of splattering. Drain on paper towels. Set aside. Season with salt. Reserve the oil for cooking the tofu.
For tofu, on a work surface, cut tofu into 24 sticks about 3 x 1/2 inch (7 x 1 cm) each. Pat dry thoroughly with paper towels.
In a large bowl, combine cornstarch, icing sugar, baking powder and salt. Add tofu sticks and coat them thoroughly with starch mixture. Shake to remove any excess. Set aside on a large plate.
In the same large non-stick skillet over medium-high heat, heat oil, making sure you always have at least 1/2 inch (1 cm) of oil in the bottom of the skillet. Cook half the tofu at a time for about 6 minutes, turning it halfway through cooking, until it is lightly golden brown. Remove the tofu from the skillet with a slotted spoon and set aside on a large plate lined with paper towels.
To assemble, in a shallow dish of hot water, soak one sheet of rice paper at a time for a few seconds or until it softens. Remove from the water. Drain and place on a work surface.
Place one leaf of lettuce at the bottom of the rice paper. Over the full width of the middle of the rice paper, place 3 mint leaves, 2 tofu sticks and 3 fried wonton strips. Add the julienned cucumber, carrot and kohlrabi. Roll tightly to enclose the filling. Cover rolls with a damp cloth and continue with remaining ingredients. Do not stack them. The rolls will keep for only a few hours in the refrigerator.
When ready to serve, cut the rolls in half and serve with peanut sauce.
*Note : For this recipe, we used firm silken tofu. This variety of tofu has a silky tex- ture but is firm enough to be cut and handled. Many companies market it, but if you can’t find any, you can use firm tofu instead. Makes 12 rolls.
Pickled Kohlrabi
3 Ricardo Tested Medium kohlrabi, peeled and julienned 3 tbsp (45 mL) rice vinegar 1 tbsp sugar Salt and pepper In a small bowl, combine all ingredients. Season with salt and pepper.
Let pickle for at least 15 minutes. Drain when ready to use.
Pickled kohlrabi will keep for at least 1 week in the refrigerator. Makes 2 cups.
Peanut Sauce
3 Ricardo Tested 1 can (5.5 oz/160 mL) coconut milk 1/2 cup (125 mL) chicken broth 1/2 cup (125 mL) peanut butter 2 tbsp (30 mL) hoisin sauce 1 tbsp (15 mL) soy sauce 1 tsp (5 mL) sambal oelek 1 tsp cornstarch 1 clove garlic, chopped In a small saucepan, combine all ingredients. Bring to a boil while stirring with a whisk. Let simmer for about 2 minutes or until sauce thickens slightly. Set aside.
The peanut sauce will keep for about one week in the refrigerator.
Makes 1 1/2 cups.