Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce

Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce
Photo by Romulo Yanes

Ingredients

  • 1 small carrot
  • 1 Kirby cucumber
  • 2 tablespoons water
  • 2 tablespoons chunky peanut butter
  • 2 ounces dried bean thread noodles (cellophane noodles)
  • 1 small fresh jalapeño
  • 4 romaine leaves
  • + 9 more ingredients
    • 3 ¾ teaspoons fresh lime juice
    • ¼ teaspoon sugar
    • ¼ cup unseasoned rice-wine vinegar
    • ½ cup each of torn basil
    • plus additional in case some tear
    • 1 cup fresh bean sprouts
    • 16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter)
    • 10 ounces packaged baked tofu
    • 1/3 cup hoisin sauce

Soak noodles in a medium bowl of boiling-hot water 10 minutes. 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, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 t...

View full recipe at Epicurious

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