Crunchy Tofu Rolls
Asian-Inspired RecipesBudget RecipesFinger FoodsMain DishesSoy and Co.TofuVeganVegetablesVegetarianVietnamese CuisineWorld Cuisine
Ингредиенты
- 6 wonton dough wrappers, thawed
- 1 cup (250 ml) canola oil
- Salt and pepper
- 1 block (18 oz/500 g) firm silken tofu (see note)
- 1/2 cup (70 g) cornstarch
- 2 tsp icing sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 12 round sheets rice paper, 9 inches (23 cm) in diameter
- 36 leaves fresh mint or cilantro
- 12 leaves Boston lettuce
- 3 Lebanese cucumbers, julienned
- 3 carrots, julienned
- 1 recipe Pickled Kohlrabi
- 1 recipe Peanut Sauce
Инструкция
- On a work surface, cut the dough wrappers into 1/2-inch (1 cm) wide strips.
- In a large non-stick skillet over high heat, heat the oil. Fry the dough strips for about 3 minutes, turning them halfway through cooking, until golden brown. Beware of splattering. Drain on paper towels. Set aside. Season with salt. Reserve the oil for cooking the tofu.
