Meatless Monday: Ponzu Glazed Tofu Crystal Rolls
Nothing puts a little spring in our step like Thai spring rolls — except for maybe the Japanese version of Thai spring rolls!
Culinary trail blazer Tal Ronnen, owner of Crossroads Kitchen in Los Angeles, threw the classic spring roll into a cultural melting pot and came up with these Ponzu Glazed Tofu Crystal Rolls. The delectable bites are featured in his book, The Conscious Cook, and are just as tasty as they look! With fresh Vietnamese rice paper, cabbage, carrots, and tofu marinated in Ponzu, you’ll love the hints of citrus in this dish!
Ponzu Glazed Tofu Crystal Rolls
Makes 20 to 25 pieces; 6 servings Prep time: 45 minutes
1⁄4 cup ponzu
1 pound firm tofu, cut into 8 (1⁄4-inch-thick) slabs
1 tablespoon sesame oil
3 garlic cloves, minced
1 thumb-sized piece ginger, peeled and minced
2 tablespoons soy sauce
1⁄4 head cabbage, shredded
2 scallions, chopped
2 carrots, peeled and grated
5 (8-inch) round rice paper sheets(spring roll skins), soaked in warm water for 5 minutes
2 ounces rice vermicelli, soaked separately in warm water for 10 minutes, then drained
25 fresh mint leaves
Miso Sambal Sauce (recipe follows)
1. Preheat the oven to 375°F. Pour the ponzu into a 9 by 13-inch baking dish. Place the tofu slabs in a single layer in the baking dish. Turn over to coat with the ponzu. Bake for 20 minutes, turning the tofu over halfway through. Let cool, then cut into 1⁄4-inch- wide strips.
2. Heat the oil in a large sauté pan over medium heat. Add the garlic and ginger and sauté for 30 seconds. Add the soy sauce, cabbage, scallions, and carrots and sauté for 5 minutes, or until the vegetables are soft and wilted. Let cool.
3. To assemble the rolls, remove a sheet of rice paper from the water, shake to remove the excess water, and place on a flat surface. Put one or two strips of tofu, some of the cabbage mixture, some of the vermicelli, and 5 mint leaves across one end of the rice paper sheet. Roll up tightly. The roll should be about 1 inch in diameter.
4. Cut each roll into 4 or 5 pieces, place each piece faceup on a plate, and garnish each piece with a small dollop of the Miso Sambal Sauce.
Miso Sambal Sauce
2 tablespoons yellow miso paste
1 tablespoon sambal oelek (Thai Chile Sauce)
1 tablespoon light agave nectar
Mix all the ingredients together in a small bowl.
xx, The FabFitFun Team