VIETNAMESE--Vietnamese Spring Rolls

[Guest guest]

In a message dated 9/7/99 6:11:16 AM EST, greenlee writes:

 

<< Vegetable Spring Rolls w/ Baked Seasoned Tofu >>

 

Thanks for the baked tofu idea. My wife recently bought some. I don't

really care for tofu; I much prefer tempeh. Got any more baked tofu ideas?

Mark

[Guest guest]

I got these recipes from Karin Baumgardner on the mc-recipe list:

 

 

* Exported from MasterCook *

 

Vegetable Spring Rolls w/ Baked Seasoned Tofu

 

Recipe By :The New Soy Cookbook - Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce bean thread noodles -- cooked and drained

1 1/2 cups napa cabbage -- shredded

1/2 cup carrot -- grated

1/3 cup scallion -- thinly sliced

12 rice paper rounds -- 8 " diameter

4 ounces Baked Seasoned Tofu (1 cup) -- see recipe

24 large basil leaves

Peanut Miso Dressing -- see recipe

 

1. Gently squeeze the cooked bean thread noodles to release excess moisture.

Chop them coarsely. In a large bowl, toss together the noodles, cabbage,

carrot, and scallions.

 

2. Fill a 10-inch pie plate with warm water. Submerge one of the rice papers

in the water and soak just until pliable, 30 to 60 seconds. Transfer to a

clean kitchen towel and blot gently to dry. Arrange about 1/4 cup of the

noodle mixture along the bottom third of the rice paper. Distribute 5 or 6

tofu cubes and 2 basil leaves on the noodles. Lift the bottom edge over the

filling, fold the sides toward the center, and roll up as tightly as possible.

Repeat with the remaining rice papers.

 

3. Serve the spring rolls immediately. Alternatively, refrigerate in a tightly

sealed container for up to 2 days. (Return to room temperature before

serving.) Divide the dipping sauce among several small bowls and serve

alongside.

 

Makes 10 to 12 spring rolls.

 

NOTE: " You'll be able to buy the bean thread noodles and rice paper wrappers

in most Asian groceries, particularly those that specialize in Thai or

Vietnamese ingredients. The wrappers are fragile and break or tear easily, so

have a few extra on hand when preparing this dish. "

 

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum]

 

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 41 Calories (kcal); trace Total Fat; (3% calories from fat); 1g

Protein; 9g Carbohydrate; 0mg Cholesterol; 28mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Baked Seasoned Tofu - Lorna Sass

 

Recipe By :The New Soy Cookbook - Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound extra-firm tofu -- drained, pressed

1 1/4 cups water

1/4 cup soy sauce

1 tablespoon fresh ginger root -- coarsely chopped

1 tablespoon garlic -- chopped

4 star anise -- broken into petals

1/4 teaspoon red pepper flakes

1 1/2 teaspoons Asian sesame oil

2 teaspoons sesame seeds

 

1. Set the block of tofu on a cutting board with the longer end of the block

facing you. Using a serrated knife, cut the tofu crosswise into nine slices,

each a scant 1/2-inch thick. Cut each slice in half to create 2 squares. Set

aside.

 

2. Place a rack in the center of the oven. Preheat the oven to 450° F. In a 10

or 12-inch skillet, combine the water, soy sauce, ginger, garlic, star anise,

and red pepper flakes. Arrange the tofu squares in the marinade in one layer.

Over high heat, bring to a boil. Cover, redice heat to medium-low, and simmer

for 15 minutes.

 

3. Meanwhile, brush the sesame oil on the bottom of a large, shallow baking

dish (about 7 by 11 inches). When the tofu squares are ready, carefully remove

them one by one from the simmering marinade, brush off any bits of garlic or

ginger, and set in the baking dish. Flip over each piece so that the second

side gets a light coating of the oil. Sprinkle with 1 teaspoon of the sesame

seeds. Bake uncovered until the top is a deep caramel-brown, 15 to 20 minutes.

Flip over, sprinkle with the remaining sesame seeds, and bake until the second

side is deeply browned, about 15 minutes.

 

4. Remove the baking dish from the oven and set on a rack. (The tofu will

become firmer as it cools). When cool, refrigerate in a tightly sealed

container until needed, up to a week.

 

Makes about 3/4 pound.

 

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum]

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 616 Calories (kcal); 36g Total Fat; (46% calories from fat); 57g

Protein; 34g Carbohydrate; 0mg Cholesterol; 4176mg Sodium

Food Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Peanut Miso Dressing and Dipping Sauce

 

Recipe By :The New Soy Cookbook - Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Salads & Dressings Sauces & Seasonings

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large garlic clove

1 chunk fresh ginger root -- 2 " chunk

1/3 cup hot water

1/2 cup unsalted peanut butter -- nonhydrogenated

2 tablespoons sweet white miso

1 tablespoon soy sauce

3 tablespoons fresh lime juice

chili oil -- to taste

 

1. With the motor of the food processor running, pop the garlic and then the

ginger through the feed tube and continue to process until they are finely

chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup of water,

the peanut butter, miso, and soy sauce. Blend until smooth.

 

2. Add the lime juice and a dash of chili oil (if using), and pulse a few

times to distribute. Thin with additional water, if you wish. Use immediately

or refrigerate for up to 5 days. Shake well before each use and thin with

extra lime juice or water if the mixture thickens on standing.

 

Makes about 1 1/4 cups.

 

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum]

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 808 Calories (kcal); 66g Total Fat; (68% calories from fat); 34g

Protein; 35g Carbohydrate; 0mg Cholesterol; 1057mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 10 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0