Sunday, August 25, 2013

Recipe // Summer Rolls with Tofu and Mint served with Hoisin-Lime-Peanut Sauce

This past weekend we were reminded again of how amazing and delicious the simple summer roll is when we went to Pho #1 noodle house in vallejo (aka the best, cheapest pho house within 30 miles). It's like a salad in a roll that you can pick up with your hands that is healthy + delicious... What else could you possibly want? 

While some of the prep takes a little time if you want to get precise about it, you can make TONS of these and save them for a quick snack or lunch throughout the week if you want to spend a little bit of time on the weekend making them.  



Summer Rolls with Tofu and Mint served with Hoisin-Lime-Peanut Sauce 

For the Sauce:

1/3 cup                        hoisin sauce 
3 tablespoons              crunchy peanut butter
3 tablespoons              water 
1 1/2 tablespoon          lime juice 
1 tablespoon                soy sauce
                                     crushed peanuts for garnish 

For the Rolls:

1 each                         carrot, cut into 1/8" x 2" sticks
4 leaves                       napa cabbage, chiffonade
2 each                          small jalapeƱos, cut into thin rings
1 cup                            mint leaves, loosely packed
1/2 cup                         basil leaves, loosely packed
1 bunch                        green onions, green ends only
4 oz                              rice-stick noodles
1 tablespoon                lime juice 
8 oz                              marinated* super firm tofu, sliced into 1/4" x 2" x 2" squares 
6-12 each                     rice paper rounds 

For the Tofu Marinade:

1 teaspoon                   chili oil 
1 tablespoon                vegetable oil 
1 teaspoon                   sesame oil 
2 tablespoons              tahini 
2 tablespoons              soy sauce 
1 teaspoon                   rice vinegar 

Method:

For the marinade:

Mix together the ingredients for the tofu marinade and add the sliced tofu.  Let the tofu steep for at least 30 minutes while you're prepping the vegetables for the rolls.  

For the sauce:

Whisk together the sauce ingredients and set aside.  Garnish with crushed peanuts.  

For the rolls:
Put the dry noodles in a stainless steel bowl with boiling water to cover and let soften for 5-10 minutes.  Drain and dab the noodles lightly with a paper towel.  Toss with lime juice.  

Set up a large bowl of warm water and a baking sheet lined with damp paper towel at your work station.  I also found that using a cutting board covered with a damp paper towel worked best as a surface for rolling the summer rolls so go ahead and set that up as well alongside your cut ingredients for the rolls. 

For each roll, immerse one rice paper round in the warm water to soften (I found that allowing the paper to soften completely before removing from the water made it more difficult to work with so just soften enough so that it holds its shape).  Lay the rice paper on the damp paper towel on top of your cutting board and fill the middle with tofu, mint, basil, cabbage, green onions, jalapeƱos, carrots and rice noodles leaving 1 1/2 inches on both sides of the round.  Carefully wrap the end of the paper closest to you around the filling, making sure that its tightly wound around the filling and roll all the way until the end.  Stuff the filling in on the sides and close the paper around the ends.  

Set the finished rolls on the damp paper toweled baking sheet and cover with another damp towel until you're ready to eat them... Then serve with the sauce on the side. 

                                


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