Summer Rolls With Baked Tofu And Sweet-And-Savory Dipping Sauce Recipe

Name: Summer Rolls With Baked Tofu And Sweet-And-Savory Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried bean thread noodles (cellophane noodles); 1 small carrot, cut into thin matchsticks (about 3/4 cup); 1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup); 1 small fresh jalapeno, cut into thin matchsticks; 1/4 cup rice vinegar (not seasoned); 1/4 teaspoon sugar; 1 tablespoon plus 3/4 teaspoon fresh lime juice, divided; 16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter) plus additional in case some tear; plus additional in case some tear; 4 romaine leaves, each torn into 4 pieces; 10 ounces packaged baked tofu, cut into 3- by 1/3-inch sticks; 1 cup fresh bean sprouts; 1/2 cup each of torn basil, mint, and cilantro leaves (11/2 cups total); 1/3 cup hoisin sauce; 2 tablespoons chunky peanut butter; 2 tablespoons water

Servings: persons

2 ounces dried bean thread noodles (cellophane noodles)
1 small carrot, cut into thin matchsticks (about 3/4 cup)
1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup)
1 small fresh jalapeno, cut into thin matchsticks
1/4 cup rice vinegar (not seasoned)
1/4 teaspoon sugar
1 tablespoon plus 3/4 teaspoon fresh lime juice, divided
16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter) plus additional in case some tear
plus additional in case some tear
4 romaine leaves, each torn into 4 pieces
10 ounces packaged baked tofu, cut into 3- by 1/3-inch sticks
1 cup fresh bean sprouts
1/2 cup each of torn basil, mint, and cilantro leaves (11/2 cups total)
1/3 cup hoisin sauce
2 tablespoons chunky peanut butter
2 tablespoons water

1
Soak noodles in a medium bowl of boiling-hot water 10 minutes.
2
Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeno, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
3
Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
4
Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2 pieces of romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
5
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.

1559

kcal

Calories

Fat

332

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 ounces dried bean thread noodles (cellophane noodles), 1 small carrot, cut into thin matchsticks (about 3/4 cup), 1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup), 1 small fresh jalapeno, cut into thin matchsticks, and more.

Yes, Summer Rolls With Baked Tofu And Sweet-And-Savory Dipping Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Rolls With Baked Tofu And Sweet-And-Savory Dipping Sauce

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