Fresh Tofu Rolls with Miso Dipping Sauce
Looking to switch things up for dinner this week? Give these fresh tofu spring rolls a try! Not only are they fun to make but they are also delicious. The savoury miso sauce adds so much flavour and what better way to get in some extra vegetables!
Ingredients:
1/2 cup (125 mL) Chopped celery 2 PC Cocktail Tomatoes, roughly chopped
1 tbsp (15 mL) White miso
1 tsp (5 mL) Grated ginger root
1 tsp (5 mL) PC Pure Sesame Oil
1 pkg (350 g) PC Blue Menu Extra Firm Tofu, drained
1/2 cup (125 mL) Julienned PC Organics Carrots
24 6-inch round Vietnamese rice paper wrappers
1/2 cup (125 mL) Julienned sweet red pepper
2 Green onions, thinly sliced on diagonal
1/4 cup (50 mL) Loosely packed coriander leaves
Instructions :
■ Process celery, tomatoes, miso, ginger, sesame oil and 1 tbsp (15 mL) water in mini food processor or blender until smooth. Transfer to small bowl.
■ Cut tofu crosswise into 1/8-inch (3 mm) thick slices. Stack three slices on top of each other; cut into 1/8inch (3 mm) thick strips. Repeat with remaining tofu. Drain tofu strips on paper towel to remove surface moisture. Place half of tofu on large dinner plate; cover with another dinner plate placed upside down. Microwave on high for 30 seconds. Repeat with remaining tofu; let cool.
■ Place carrots in microwave-safe bowl, cover and microwave on high for 20 seconds or until softened. Let cool.
■ Dip a rice paper wrapper in a large bowl of warm water for three to five seconds or just until pliable but still firm. Place on clean work surface. Let rest until soft, about two minutes. Place a few strips of tofu, carrot, red pepper and green onion on bottom third of rice paper. Place two coriander leaves on top third. Starting at bottom, fold paper up around vegetables and roll to half way. Fold left and right side of wrapper over ends of vegetables. Continue rolling up to top. Repeat, making 24 rolls.
■ Place on serving platter and serve at room temperature with miso dipping sauce. Garnish platter with mint sprigs, if desired.
Makes 6 servings Recipe source: pc.ca
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