By Eve Fox, The Garden of Eating
Fresh Spring Rolls with Herbs & Crispy Tofu
Serves 4
1 package of firm tofu
3 carrots, peeled and julienned or thinly sliced
1 large cucumber, peeled and thinly sliced
3 scallions, washed, trimmed and sliced into long, thin strips
1 cup of fresh basil leaves, washed and dried
1 cup of fresh mint leaves, washed and dried
1 cup of fresh cilantro leaves, washed and dried
Several cups of lettuce leaves, washed and dried
2 cups of bean sprouts or pea sprouts
1 small package of rice or bean vermicelli, cooked and drained according to the directions on the package
1 package of large rice paper wrappers
1/2 cup peanut or grapeseed oil for frying the tofu
A big batch of peanut sauce
Hoisin sauce
1. Make the peanut sauce. Do this ahead of time to give the flavors time to develop.
2. Drain the tofu by opening the package and putting the block of tofu under something solid and heavy – I usually use a cutting board with a full kettle of water balanced on top.
3. Prep all the veggies – this takes some time since there’s a bunch of washing, drying, slicing and dicing but it’s worth it. Put them all in the bowls or plates you will serve them in.
4. Heat the oil over medium-high heat in a large cast iron or stainless steel skillet and fry the tofu (you may have to do this in batches depending on the size of your pan), flipping once, until it’s puffy and golden brown then turn them out onto a brown paper bag to drain. Once the tofu is cool enough to handle, transfer it to a serving plate or bowl.
5. Bring a pot of water to the boil and prepare the rice vermicelli – it’s very quick – usually just a few minutes – then drain and set aside in a serving bowl.
6. Put some more water on to boil and lay all your components out on the table.
7. Pour the hot water into a bowl (or two if you can fit them on the table) and call everyone to the table to get rolling.
See the full post on Stir It Up!
