Makes 16 – 20 rolls
Ingredients:½ pound firm tofu, cut into ½-inch dice
½ cup organic crunchy peanut butter
1 tablespoon honey
2 small fresh bird peppers, sliced as thinly as possible
Zest of 1 lime
Juice of 1½ limes
4 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
1 cup cooked short grain brown rice
½ cup finely grated peeled carrot
2 scallions, thinly sliced
8 oz. shiitake mushrooms, steamed and thinly sliced
24 small cooked green beans, cut in half crosswise
1 small cucumber, peeled and cut into matchsticks – ¼-inch thick and 2 inches long
¼ cup torn mint leaves
¼ cup torn cilantro leaves
20 12-inch rice paper rounds–I used brown rice wrappers.
Directions:
Set the tofu pieces on paper towels while you work on the other ingredients. You want to extract some of the moisture.
In a small bowl, put the peanut butter, honey, chilis, lime zest, juice of half a lime, 1 tablespoon soy sauce, 1 teaspoon ginger, 1 teaspoon garlic, and mix together well.
In a large bowl, mix the remaining lime juice, soy sauce, ginger, garlic, and the sesame oil. Add the tofu and toss to coat with the mixture. Add the rice, vegetables, and herbs and gently mix together, taking care not to break up the tofu.
Fill a flat dish with 1 inch of water.
Dip a rice paper round in water. When it is flexible, but not completely saturated, which should only take a few seconds, remove from the water and lay the soaked rice paper out flat on a bamboo mat or cutting board, Carefully smear a teaspoon of peanut butter down the middle. Top with scant ¼ cup of the filling mixture. Lay a few beans and cucumbers down the middle. Fold in the two side ends. Starting at one end, fold the paper over the filling and then continue rolling to form a tight bundle. Set on a flat surface. A bamboo mat is perfect because it allows a little air circulation. Repeat until you have 16 to 20 rolls, taking care not to have the rolls touching each other. Allow to air dry for 10 minutes. flip over and dry on the second side for 10.
These can be stored in the refrigerator overnight with a loose covering so they don’t get too soggy, or wrap individually in plastic if you are going to eat them on the rode the next day.
In a small bowl, put the peanut butter, honey, chilis, lime zest, juice of half a lime, 1 tablespoon soy sauce, 1 teaspoon ginger, 1 teaspoon garlic, and mix together well.
In a large bowl, mix the remaining lime juice, soy sauce, ginger, garlic, and the sesame oil. Add the tofu and toss to coat with the mixture. Add the rice, vegetables, and herbs and gently mix together, taking care not to break up the tofu.
Fill a flat dish with 1 inch of water.
Dip a rice paper round in water. When it is flexible, but not completely saturated, which should only take a few seconds, remove from the water and lay the soaked rice paper out flat on a bamboo mat or cutting board, Carefully smear a teaspoon of peanut butter down the middle. Top with scant ¼ cup of the filling mixture. Lay a few beans and cucumbers down the middle. Fold in the two side ends. Starting at one end, fold the paper over the filling and then continue rolling to form a tight bundle. Set on a flat surface. A bamboo mat is perfect because it allows a little air circulation. Repeat until you have 16 to 20 rolls, taking care not to have the rolls touching each other. Allow to air dry for 10 minutes. flip over and dry on the second side for 10.
These can be stored in the refrigerator overnight with a loose covering so they don’t get too soggy, or wrap individually in plastic if you are going to eat them on the rode the next day.
Posts
0 comments:
Post a Comment