Tofu, or doufu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is high in protein and calcium and well known for its ability to absorb flavours through spices and marinades. This recipe of rice paper roll with tofu and vegetables serves one portion.
- One rice paper sheet
- Three basil leaves
- Half fresh fried tofu slice
- Half packet rice vermicelli boiled
- One shredded tossed cabbage
- One carrot
- One piece ice berg lettuce
- 20 ml of warm water
- Two tsp of hoi sin sauce
- Two tsp peanut butter
In a medium saucepan bring water to boil and add the rice vermicelli for three to five minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one rice sheet into the hot water for one second to soften.
Lay the rice sheet flat. In a row across the center, place fried tofu sliced, shredded vegetable (cabbage and carrot tossed with pinch of salt and sugar only), a handful of vermicelli, basil and lettuce, leaving about two inches uncovered on each side.
Fold the uncovered sides inward and then tightly roll the wrapper, beginning at the end with the lettuce then trim the edges. Cut into six equal pieces. Place it on the plate and decorate.
In another small pan lightly melt the peanut butter and fold in the hoisin sauce.
Serve rolled rice paper roll with tofu and vegetable with the hoisin sauce mixture.
- Calories: 239
- Carbs: 76 g
- Fat: 5.3 g
- Protein: 10 g
- Sodium: 246.75 mg
- Sugar: 3.25 g
Sandip Narang is executive chef at Taj West End, Bangalore.