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The Washington Post

Tofu Spring Rolls

Tofu Spring Rolls 12.000

Norm Shafer for The Washington Post

Weeknight Vegetarian May 15, 2013

These pretty, open-ended rolls make a satisfying appetizer or light lunch.

Twin Oaks tofu is available at Whole Foods Markets and MOM'S Organic Markets.

Make Ahead: The tofu needs to marinate for at least 4 hours and up to 24 hours. The rolls are best right after they are assembled.


Servings:
12 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 pieces

Ingredients
  • For the tofu
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup unseasoned rice vinegar
  • 6 large cloves garlic, chopped
  • 1/4 cup honey
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Sriracha (hot chili sauce)
  • 1/2 teaspoon sea salt
  • 1 pound extra-firm tofu, preferably Twin Oaks brand (see NOTE)
  • For the sauce
  • 6 tablespoons creamy peanut butter
  • 1/4 cup warm water
  • Soy sauce (optional)
  • For assembly
  • Flesh of 1 ripe avocado
  • 2 teaspoons fresh lemon juice
  • 12 rice paper wrappers, 9 or 12 inches in diameter
  • 12 tender lettuce leaves, center ribs removed
  • 1 medium carrot, scrubbed well, then cut into matchsticks
  • 12 whole chives
  • 12 stems cilantro

Directions

For the tofu: Whisk together 2 tablespoons of the oil and the vinegar, garlic, honey, hoisin, Sriracha and salt in a mixing bowl. Cut the block of tofu in half and then cut each half into 3 "steaks." Place the tofu steaks in a large, shallow bowl or casserole dish, pour the marinade over them, cover and refrigerate for at least 4 hours or up to 24 hours.

When ready to cook the tofu, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Remove the steaks from the marinade, letting excess marinade drip off.

Reserve the marinade to make the dipping sauce.

Working in batches as needed, place the tofu in a single layer in the skillet. Cook until dark brown, 5 to 7 minutes per side. Transfer to a cutting board and cut each steak into 4 long strips, for a total of 24 strips.

For the sauce: Whisk together the reserved marinade, peanut butter and warm water in a mixing bowl until smooth. Taste, and add soy sauce, if desired.

To assemble the rolls: Cut the avocado into 1/4-inch slices and sprinkle them with the lemon juice.

Fill a large bowl with hot water. Lay a clean dish towel on a flat work surface. Dip one rice paper wrapper in the water for about 5 seconds, until just barely softened yet still slightly stiff. (It will continue to soften as you assemble the wrap.) Fold the wrapper gently in half to create a half-round shape, and place on the towel with the folded (straight) edge on the left and the rounded edge on the right.

Place a lettuce leaf a couple of inches from the bottom left edge of the wrapper. Arrange several carrot sticks, 1 or 2 avocado slices, 2 tofu strips, 1 chive and 1 cilantro stem on top, letting one end of the long filling ingredients extend an inch or two over the left edge. Pull the rice paper up from the bottom and over the filling ingredients, leaving them partly exposed on the left, and continue rolling tightly, tucking in the right side of the wrapper as you go. Transfer to a serving dish when finished. Repeat with the remaining wrappers and filling ingredients.

Serve immediately, with the dipping sauce on the side.

NOTE: If you use Twin Oaks brand extra-firm tofu, there's no need to press out extra liquid, because it isn't packed in water. For regular water-packed tofu, wrap in paper towels, set on a plate, top with another plate and put a can of tomatoes or beans or another weight on top; press for 30 minutes, then proceed with the recipe.


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Recipe Source

Adapted by Food editor Joe Yonan from a recipe by Carly Rodgers, kitchen manager at Twin Oaks Community in Louisa, Va.

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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