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Or should I say Asian Tofu End-of-Summer Rolls … I can’t believe that school starts next week. Where have the summer days gone? Hubby was making Chinese-inspired pork for the family and I wanted to make something to complement the bbq, and add something I could eat.

I’d bought Vietnamese rice paper and was feeling pretty confident that I could roll something. I’ve never tried and I found that the rice was very forgiving. Dipping each paper in a shallow bowl of warm water and letting it soak for about 5-10 seconds, I imagined a jellyfish. If you have tactile issues, this may not be for you.

I julienned some carrots, jalapeno and cucumber. I quickly grilled the carrots and jalapeno. For noodles I used shirataki, a very low-carb, low-cal, thin Japanese noodle. It’s made from elephant yam and soybean, which I wisely kept secret from my daughter. The package I bought included as part of its directions to “parboil … to reduce the authentic aroma.” Of course I was uber curious and sniffed up close. I’m assuming it’s the elephant in the yam that makes it a bit smelly.

These noodles, like plain ol’ tofu, have no real taste but absorb the flavors of its companions. The tofu gives the noodle a hint of carb but it’s negligible. They’re gluten free and pasta like. I wonder how it would be with tomato sauce…

Asian Tofu Spring Rollsasian tofu spring rolls

This recipe is made with shirataki noodles, a noodle made from soybean and elephant yam. I wonder if it would be a great substitute for spaghetti.

What you need:

Spring Rolls:

  • 8 oz  pkg shirataki noodles (or soba noodles), cooked and cooled
  • 8 rice paper rounds
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 1 jalapeño, julienned
  • 1/4 c Devo Olive Oil Japanese Toasted Sesame Oil
  • 1/2 c fresh basil
  • 1/2  c fresh cilantro
  • 1/2 c fresh mint

Dipping Sauce:

  • 1/2 c creamy natural almond or peanut butter
  • 1/4 c Braggs Amino Acid (natural soy sauce)
  • 1/4 c honey, local
  • 2 tbs Devo Olive Oil’s Apricot White Balsamic
  • 1 tsp fresh ginger, grated
  • 2 scallions, chopped
  • 1/4 c almonds, chopped
  • Freshly ground black pepper to taste

What you do:

Spring Rolls:

  • Brush grill pan with sesame oil and heat over medium-high heat.
  • Grill carrots and jalapeno until grill marks appear, 3-5 min per side.
  • Have cucumber and herbs ready for rolling; eyeball quantity needed for 8 rolls.
  • Fill shallow bowl with warm water.
  • Dip rice rounds in water until paper becomes soft, about 5-10 seconds.
  • Transfer to flat surface.
  • Quickly place a few carrots, jalapeno, cucumber and noodles towards bottom of rice round.
  • Sprinkle with herbs.
  • Fold sides in first; then fold bottom half over filling and continue to roll until complete.
  • Repeat process 7 times.

Dipping Sauce:

  • Pour amino acid, balsamic and vinegar in small saucepan.
  • Add almond butter, honey and ginger.
  • Whisk until smooth.
  • Season with pepper; you shouldn’t need any salt.
  • Transfer to individual dipping dishes.
  • Top with chopped almonds and scallions.
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