Vegetable Spring Rolls with Baked Seasoned Tofu and Peanut Miso Dipping Sauce

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Vegetable Spring Rolls with Baked Seasoned Tofu and Peanut Miso Dipping Sauce

 

1 ounce bean thread noodles, cooked according to package directions and well

drained

1 1/2 cups shredded napa or Chinese cabbage (rinse leaves and spin dry before

shredding)

1/2 cup grated carrot

1/3 cup thinly sliced scallion greens

About 12 8-inch round rice papers

4 ounces baked seasoned tofu, cut into 1/2-inch cubes (about 1 cup)

20 to 24 large fresh basil leaves, rinsed and spun dry

Peanut Miso Dressing and Dipping Sauce (recipe follows)

 

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 scallion greens.

 

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. Set on a plate, seam side down. Repeat with the remaining rice

papers.

 

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.

 

Peanut Miso Dressing and Dipping Sauce

 

1 large clove garlic, peeled

2-inch chunk fresh ginger, trimmed and cut into eights

1/3 to 1/2 cup hot water

1/2 cup nonhydrogenated, unsalted peanut butter

2 tablespoons sweet white miso

about 1 tablespoon shoyu

3 tablespoons freshly squeezed lime juice

Chill oil or ground cayenne pepper, to taste (optional)

 

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 shoyu. Blend until smooth.

 

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.

 

 

~ Pray for Peace ~

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