Freshcepies

Vegan Summer Rolls

Name: Vegan Summer Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 14 oz extra firm tofu; 2 tbsp low sodium tamari or soy sauce; 1 tbsp mild white miso; 1 tsp rice vinegar; 1 tsp coconut sugar; 1 tsp sesame oil; 2 small baby bok choy, sliced thinly; 1 yellow bell pepper, sliced into thin strips; 1 watermelon radish, julienned (optional); 2 carrots, julienned; 1/4 lb. snow peas, julienned; 3-4 oz thin rice noodles, cooked according to package directions; Rice paper wrappers; 1/3 cup white miso; 1/3 cup warm water; 1/3 cup sesame oil; 3 tbsp rice vinegar; 3 tsp low sodium tamari or soy sauce; 1 1/2 tbsp coconut sugar; 1 1/2 tsp ground ginger; 1 1/2 tsp red pepper flakes; 3/4 tsp garlic powder; 1/3 cup finely minced green onion; 3 tbsp sesame seeds

4 servings

분량

30 minutes

활동 시간

50 minutes

총 시간

요리 시작

재료

14 oz extra firm tofu

2 tbsp low sodium tamari or soy sauce

1 tbsp mild white miso

1 tsp rice vinegar

1 tsp coconut sugar

1 tsp sesame oil

2 small baby bok choy, sliced thinly

1 yellow bell pepper, sliced into thin strips

1 watermelon radish, julienned (optional)

2 carrots, julienned

1/4 lb. snow peas, julienned

3-4 oz thin rice noodles, cooked according to package directions

Rice paper wrappers

1/3 cup white miso

1/3 cup warm water

1/3 cup sesame oil

3 tbsp rice vinegar

3 tsp low sodium tamari or soy sauce

1 1/2 tbsp coconut sugar

1 1/2 tsp ground ginger

1 1/2 tsp red pepper flakes

3/4 tsp garlic powder

1/3 cup finely minced green onion

3 tbsp sesame seeds

방향

Drain tofu and pat dry. Wrap in a clean dish towel or several paper towels and set something heavy (a cast iron skillet) on top to press out moisture. Let sit for 30 minutes.

Meanwhile, prep all vegetables for summer rolls. If you're not sure how to julienne vegetables, check out this helpful tutorial.

Cook rice noodles according to package directions. Thin rice noodles cook very quickly – they typically just need to soak in hot water for a minute or two.

Whisk together all ingredients for miso sesame sauce. Taste and adjust as desired.

Once tofu is done pressing, slice in half widthwise, then slice into 1" strips. Whisk together tamari, miso, rice vinegar, coconut sugar and sesame oil. Brush mixture onto both sides of tofu.

Heat a skillet to medium. Place tofu strips in pan and cook for 5-6 minutes on each side. Brush any remaining marinade on tofu while cooking.

Assembly: fill a wide rimmed plate with water. Submerge rice paper wrapper in water for a few seconds.

Transfer rice paper wrapper to a slightly damp surface (a plastic cutting board works well). Place filling ingredients neatly in the middle bottom part of the wrapper, leaving space on both sides and the bottom.

Wrap the right and left sides over the filling, then roll from the bottom up, using your fingers to keep the filling tucked in. (Visual guide in blog post.)

Serve with dipping sauce and enjoy!

영양 정보

1회 제공량

칼로리

627

지방 전체

30.4 g

포화 지방

4.1 g

불포화 지방

트랜스 지방

0 g

콜레스테롤

0 mg

나트륨

438.6 mg

탄수화물 전체

66.6 g

식이섬유

14.7 g

총 당류

13.3 g

단백질

25.3 g