Knowing how to cook tofu is a great tool in the kitchen. Tofu is cheap and healthy. It can be cooked in fast and satisfying ways. This crisp baked tofu can be used all over the kitchen—on salad, as part of a stir fry, dressed in a sticky sweet spicy sauce. It’s also great in these wicked easy vegetable packed rolls. I’ve kept these rolls filled with veg and not rice noodles to keep them on the lighter side, but feel free to throw in some rice noodles if you want to bulk them up a bit.
Yield: 4
Kale and crisp tofu fresh rolls
Ingredients
- 1 package extra firm tofu
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 cup finely sliced kale
- 1/2 cup alfalfa sprouts
- 8 rice paper wrappers
- Dipping sauce of your choice, to serve (peanut or nuoc cham are both good with these)
Instructions
- Set the oven at 425 degrees. Slice the tofu into 8 even pieces. Place between two towels and set a weight on top. Let the tofu drain for 10 to 30 minutes.
- When tofu has drained, toss with sesame oil and soy sauce, then toss with cornstarch. Grease an ovenproof dish with olive oil and place the tofu in the dish. Cook for 30 minutes, flipping halfway through until tofu is crisp. Remove from the oven and let cool.
- Place a moist towel on a cutting board. Fill a bowl with hot water and dip a sheet of rice paper in the water until it begins to soften. Place the sheet on the towel and place a piece of tofu in the centre. Top with sliced kale and sprouts, then wrap with the rice paper by bringing the sides together and rolling it up from front to back. Repeat with remaining ingredients and serve with desired sauce.
