Spring rolls with brown sugar tofu and mushrooms
Spring rolls with brown sugar tofu and mushrooms
At a glance, this recipe looks a bit component-y, but that’s just the nature of spring rolls.
They actually come together pretty quickly and the good news is you can prep the onion paste and tofu a day or two ahead of time.
Here’s how these work. Each roll has a slather of ginger onion paste, a couple of crunchy lettuce leaves, some mushrooms, some tofu and a bit of coriander (or other herb of your choice – mint, basil). Roll tight and you’re set.
Makes 12 spring rolls
Prep 40 mins | Cook 20 mins
For the ginger onion paste:
2 spring onions, thinly sliced
3 medium French shallots, thinly sliced
3 tbsp grated ginger
½ tsp fine-grain sea salt
90ml unrefined sunflower oil
For the brown sugar tofu and mushrooms:
340g extra-firm tofu
3 medium cloves garlic
½ tsp fine-grain sea salt
4 tsp natural brown sugar
2 tbsp sunflower oil, plus extra if needed
225g mushrooms, brushed clean, sliced 5mm thick about 12 rice paper wrappers
1 head crisp, crunchy lettuce, either
Baby Gem or cos
1 small bunch of coriander or other fresh herbs
1 - Make the onion paste.
Place the onions, shallots and ginger in a mortar and sprinkle with the salt. Pound with the pestle until the onions are quite bruised, but not paste-like.
2 - Heat the oil in a small saucepan until hot enough that you could sauté something in it. Add the onion mixture to the oil, remove from the heat and transfer to a jar to cool. I like to drain off (and save) most of the oil before using it in the spring rolls, leaving just the paste.
3 - Pat the tofu dry and cut into 6 equal-sized slabs before arranging in a single layer on a rimmed plate.
Place the garlic in a mortar and pestle sprinkle with the salt and sugar and pound into a paste.
Work the oil in a bit at a time, continuing to work the ingredients until they come together.
Scrape the paste on to the tofu slices and use your hands to gently slather and coat each piece of tofu with the paste; be quite thorough.
4 - Place the tofu in a single layer in a large frying pan over medium-high heat and cook until deeply golden on each side, 5 minutes or so. It’s likely you won’t need any additional oil here; if you do, add to the pan a small splash at a time. Remove the tofu from the pan and when cool enough to handle, slice into pencil-thick pieces and sprinkle with salt to taste.
5 - While the tofu is cooking, toss the mushrooms gently (but well) in the residual marinade left in the plate that held the tofu.
Once the tofu is done, use the same pan to cook the mushrooms over high heat, stirring just a couple of times along the way, until the mushrooms release and evaporate their water and take on a nice, dark colour. Transfer to a bowl or platter and season with a bit more salt if needed. Keep the tofu and
mushrooms separate.
6 - To assemble, dip a rice paper wrapper into a bowl of hot water for just 3 seconds.
Resist oversoaking – even if the paper is a bit stiff, it will continue to absorb water as you assemble the wrap. Place on a flat work surface and fold in half.
7 - You’re going to want to keep all of your ingredients crowded into onethird of the available surface of the wrapper at this point. First, put down a generous smear of ginger onion paste. Add a lettuce leaf or two, a little tofu, a few mushrooms and some coriander, then tuck the wrapper over the filling and roll it up.
I like open-sided rolls, but you can also make enclosed ones by leaving the wrapper round and folding in the edges mid-wrap.
COOK’S TIP The ginger onion paste is very versatile. I use it to cook scrambled eggs; I cook soba noodles, drain them and toss them with a few spoonfuls of this; and I drizzle it over just-cooked (or barbecued) vegetables too.
Per roll 78 cals, fat 3g, sat fat 0.5g, carbs 9.5g, sugars 7.5g, protein 3g, salt 0.5g, fibre 1g
At a glance, this recipe looks a bit component-y, but that’s just the nature of spring rolls.
They actually come together pretty quickly and the good news is you can prep the onion paste and tofu a day or two ahead of time.
Here’s how these work. Each roll has a slather of ginger onion paste, a couple of crunchy lettuce leaves, some mushrooms, some tofu and a bit of coriander (or other herb of your choice – mint, basil). Roll tight and you’re set.
Makes 12 spring rolls
Prep 40 mins | Cook 20 mins
For the ginger onion paste:
2 spring onions, thinly sliced
3 medium French shallots, thinly sliced
3 tbsp grated ginger
½ tsp fine-grain sea salt
90ml unrefined sunflower oil
For the brown sugar tofu and mushrooms:
340g extra-firm tofu
3 medium cloves garlic
½ tsp fine-grain sea salt
4 tsp natural brown sugar
2 tbsp sunflower oil, plus extra if needed
225g mushrooms, brushed clean, sliced 5mm thick about 12 rice paper wrappers
1 head crisp, crunchy lettuce, either
Baby Gem or cos
1 small bunch of coriander or other fresh herbs
1 - Make the onion paste.
Place the onions, shallots and ginger in a mortar and sprinkle with the salt. Pound with the pestle until the onions are quite bruised, but not paste-like.
2 - Heat the oil in a small saucepan until hot enough that you could sauté something in it. Add the onion mixture to the oil, remove from the heat and transfer to a jar to cool. I like to drain off (and save) most of the oil before using it in the spring rolls, leaving just the paste.
3 - Pat the tofu dry and cut into 6 equal-sized slabs before arranging in a single layer on a rimmed plate.
Place the garlic in a mortar and pestle sprinkle with the salt and sugar and pound into a paste.
Work the oil in a bit at a time, continuing to work the ingredients until they come together.
Scrape the paste on to the tofu slices and use your hands to gently slather and coat each piece of tofu with the paste; be quite thorough.
4 - Place the tofu in a single layer in a large frying pan over medium-high heat and cook until deeply golden on each side, 5 minutes or so. It’s likely you won’t need any additional oil here; if you do, add to the pan a small splash at a time. Remove the tofu from the pan and when cool enough to handle, slice into pencil-thick pieces and sprinkle with salt to taste.
5 - While the tofu is cooking, toss the mushrooms gently (but well) in the residual marinade left in the plate that held the tofu.
Once the tofu is done, use the same pan to cook the mushrooms over high heat, stirring just a couple of times along the way, until the mushrooms release and evaporate their water and take on a nice, dark colour. Transfer to a bowl or platter and season with a bit more salt if needed. Keep the tofu and
mushrooms separate.
6 - To assemble, dip a rice paper wrapper into a bowl of hot water for just 3 seconds.
Resist oversoaking – even if the paper is a bit stiff, it will continue to absorb water as you assemble the wrap. Place on a flat work surface and fold in half.
7 - You’re going to want to keep all of your ingredients crowded into onethird of the available surface of the wrapper at this point. First, put down a generous smear of ginger onion paste. Add a lettuce leaf or two, a little tofu, a few mushrooms and some coriander, then tuck the wrapper over the filling and roll it up.
I like open-sided rolls, but you can also make enclosed ones by leaving the wrapper round and folding in the edges mid-wrap.
COOK’S TIP The ginger onion paste is very versatile. I use it to cook scrambled eggs; I cook soba noodles, drain them and toss them with a few spoonfuls of this; and I drizzle it over just-cooked (or barbecued) vegetables too.
Per roll 78 cals, fat 3g, sat fat 0.5g, carbs 9.5g, sugars 7.5g, protein 3g, salt 0.5g, fibre 1g
Spring rolls with brown sugar tofu and mushrooms
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
